Make more time midweek with our tasty chicken piccata with capers, greens and new potatoes. Ready in 20 minutes, it’s healthy and low in calories too
Prep:5 mins
Serves 2
200g new potatoes, halved or quartered300g green beans, trimmed200g spring greens, shredded2 skinless chicken breasts3 tsp olive oil100ml chicken stock or water1 tbsp drained capers1 lemon, zested and juiced2 small garlic cloves, sliced1 tbsp grated parmesan
STEP 1Cook the new potatoes in a large pan of boiling salted water for 8-10 mins until tender. Add the green beans and spring greens for the last 3 mins. Drain, then separate the greens from the potatoes.STEP 2While the potatoes are cooking, cut the chicken breasts through the centre lengthways, leaving one side attached so it opens out like a book. Brush each one with 1 tsp of the olive oil, then season.STEP 3Heat a large frying pan over a medium-high heat and cook the chicken for 4 mins on each side until golden. Pour over the stock, capers, lemon juice and zest, then simmer gently for a few minutes to reduce. Add the cooked potatoes and simmer for another minute.STEP 4Heat the remaining 1 tsp oil in another frying pan and fry the garlic for 1 min until lightly golden and fragrant. Tip in the drained greens, and toss in the garlicky oil. Season, then scatter over the parmesan and serve with the chicken and potatoes.
