Add the capers and garlic and fry for a minute, then add the lemon juice, zest and stock. Simmer for a few minutes until the sauce thickens slightly. Add the chicken back to the pan, with the lemon slices and parsley, and spoon over the sauce. Serve with a green salad and cauliflower rice.
Ingredients
- skinless chicken breasts 2
- olive oil
- capers 2 tbsp, rinsed
- garlic 1 clove, crushed
- lemon 1, 1/2 zested and juiced, 1/2 sliced
- chicken stock 200ml
- flat-leaf parsley 1/2 a bunch, chopped
- green salad and cauliflower rice to serve
Method
-
Step 1
Cut the chicken breasts through the middle lengthways, to open them out like a book. Put them between 2 pieces of clingfilm and bash them with a rolling pin to 1cm thick.
-
Step 2
Heat 1 tsp oil in a frying pan. Fry the flattened chicken breasts for 4 minutes on each side until golden and cooked through. Remove from the pan, season and leave to rest under foil.
-
Step 3
Add the capers and garlic and fry for a minute, then add the lemon juice, zest and stock. Simmer for a few minutes until the sauce thickens slightly. Add the chicken back to the pan, with the lemon slices and parsley, and spoon over the sauce. Serve with a green salad and cauliflower rice.
Nutritional Information
- Kcals 173
- Fat 3.2g
- Saturates 0.7g
- Carbs 1.5g
- Sugars 0.7g
- Fibre 1.8g
- Protein 33.7g
- Salt 1g
