Fill a deep stock pot with water and heat over high heat. Once boiling, add the truRoots® Ancient Grains Organic Spaghetti. Cook just until al dente, about 7-9 minutes.
Place chicken breasts between two sheets of plastic wrap or in a large Ziploc bag and pound evenly until approximately 1/4-inch thick.
Combine the chickpea flour, remaining 1/2 tsp. sea salt, and 1/2 tsp. ground black pepper in a shallow dish.
Take each seasoned chicken breast and dredge into the flour mixture, taking care to shake off excess each time.
Once the oil is hot, transfer the dredged chicken to skillet and cook until golden-brown, approx. 3-5 minutes per side.
Once golden on each side, add the lemon juice, lemon slices, chicken broth, and capers.
Cook for 8-10 minutes, or until the chicken is cooked through and the sauce is reduced.
To serve, plate chicken over the spaghetti noodles, and drizzle sauce over and around on the plate. Garnish with cooked lemon slices and chopped parsley, if desired.