Chicken piccata with garlicky greens & new potatoes

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
Cook:15 mins

Serves 2
Easy

Nutrition per serving

kcal 393
fat 13g
saturates 2g
carbs 22g
sugars 7g
fibre 13g
protein 41g
salt 0.7g

Ingredients

200g new potatoes, halved or quartered
300g green beans, trimmed
200g spring greens, shredded
2 skinless chicken breasts
3 tsp olive oil
100ml chicken stock or water
1 tbsp drained capers
1 lemon, zested and juiced
2 small garlic cloves, sliced
1 tbsp grated parmesan

Tip

Summer bubble & squeak

Crush any leftover potatoes, beans and greens from the chicken piccata. Heat some olive oil in a frying pan and fry the mixture until the potatoes are crisp and the veg is hot. Serve alongside some fried or poached eggs.

Method

Cook 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.
While 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.
Heat 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.
Heat 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.