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


  • 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


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.


  1. 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.

  2. 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.

  3. 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.

  4. 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.

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