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Lemon chicken with capers and green beans

Lemon chicken with capers and green beans

Total Time
25 min
10 min
15 min


Plain flour

¼ cup(s), (35g)

Chicken thigh, skinless, raw

450 g, (buy 500g), fat trimmed

Chicken stock

1 cup(s), (250ml)

Lemon juice

1½ tbs

Capers, rinsed, drained

1 tbs

Green string beans

300 g

Oil spray

2 x 3 second spray(s)


  1. Sprinkle flour over a large plate and season well with pepper. Dust both sides of chicken with seasoned flour, shaking off any excess.
  2. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook chicken in 2 batches, for 3-4 minutes on each side or until browned, lightly spraying pan with oil between batches. Remove from pan.
  3. Pour stock into same pan and use a wooden spoon to scrape up any crispy bits from base of pan. Bring to a simmer. Return chicken to pan, cover and simmer for about 3 minutes or until chicken is cooked through. Stir in lemon juice and capers and cook for a further 30 seconds.
  4. Meanwhile, boil, steam or microwave beans until just tender and drain. Divide chicken and pan juices among 4 plates. Serve with beans and season with salt and pepper.


Serve with ⅓ cup (60g) cooked brown rice per serve.