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

Pan-fried chicken with lemon & capers


Meal Items

olive oil

1 tsp

skinless chicken breast

150 g

Red onion

¼ medium


¼ clove(s)

fresh lemon rind

1 tsp

lemon juice

1 tbs

capers, rinsed, drained

½ tbs

fresh flat-leaf parsley

1 tbs

Sugar snap peas

½ cup(s)

Baby carrot

2 individual

baby potato

3 individual


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.