Pan-fried chicken with lemon and capers
2
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Capers are unopened flower buds and are sold in jars in the condiment section of the supermarket. Once opened, keep them covered in brine or they can dry out.
Ingredients
Vegetable oil
1 tbs
Skinless chicken breast
540 g, cut into thin medallions
Red onion
1 small, cut into thin wedges
Garlic
1 clove(s), crushed
Lemon zest
1 tbs
Lemon juice
80 ml, (1/3 cup)
Capers, rinsed, drained
2 tbs
Fresh flat-leaf parsley
¼ cup(s), finely chopped
Baby potatoes
400 g, cut in half
Sugar snap peas
160 g, trimmed
Carrot(s)
2 large, peeled, cut into matchsticks
Instructions
1
Heat oil in a large non-stick frying pan over high heat. Add chicken and onion and cook, stirring, for 4–5 minutes until chicken is golden and cooked through.
2
Add garlic and zest and cook for a further 30 seconds. Drizzle with juice and stir through capers and parsley.
3
Meanwhile, boil, steam or microwave potato, sugar snap peas and carrot, separately, until tender. Serve chicken with steamed vegetables.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.