Photo of Lemon chicken with capers and green beans by WW

Lemon chicken with capers and green beans

Points® value
Total Time
25 min
10 min
15 min


All-purpose flour

¼ cup(s)

Uncooked bone-in skinless chicken thigh

450 gm, fat trimmed

No-salt-added chicken stock

1 cup(s)

Fresh lemon juice

1½ tbsp(s)


1 tbsp(s), rinsed and drained

String beans

300 gm

Cooking spray

5 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 cooking spray 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 cooking spray 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.


For a more complete meal, serve this dish with ⅓ cup cooked brown rice per serving. Please note that Points will be affected.