Pan-fried chicken with lemon & capers

Pan-fry 150g lean skinless chicken breast (cut into medallions) and ¼ red onion (cut into thin wedges) with 1 tsp olive oil until chicken is cooked through. Add ¼ garlic clove (crushed) and 1 tsp lemon zest and cook for 30 seconds. Drizzle with 1 tbs lemon juice and stir through ½ tbs baby capers and 1 tbs finely chopped fresh flat-leaf parsley. Serve with steamed sugar snap peas, carrot and 3 baby (chat) potatoes.