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Photo of Pan-fried chicken with lemon and capers by WW

Pan-fried chicken with lemon and capers

3
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.

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