The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Lemon & caper chicken with garlicky veg
Some like it saucy… and this winner of a chicken dinner doesn’t disappoint! Butterflied chicken fillets fry in double-quick time, then gently simmer in a zesty stock with tangy lemon and capers. A medley of garlicky green veg and parsley-sprinkled spuds bring it all together.
SWK: High protein
Plants 5
SWK: High fibre
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Serving size
Ingredients
- 1 leek
- 1 savoy cabbage
- 20g capers in brine (Capers (93.5%), Salt (4.5%), Water (1%), Grape Vinegar (1%))
- 2 skinless chicken breasts
- 1 unwaxed lemon
- 8g chicken stock powder (Chicory Extract, Yeast Extract, Salt, Natural Flavouring, Onion Powder, Sugar, Chicken Stock Powder (100% Chicken Broth Powder) Rapeseed Oil.)
- 4 tsp garlic paste (Garlic, Sea Salt, Citric Acid)
- 400g baby potatoes
- 1 handful of fresh flat-leaf parsley
- 2 shallot
- 80g mangetout
Nutritional Information
Calories: 409
Protein: 43g
Carbs: 51g
Fat: 3.8g
Ingredients
- 40g capers in brine (Capers (93.5%), Salt (4.5%), Water (1%), Grape Vinegar (1%))
- 1 savoy cabbage
- 1 handful of fresh flat-leaf parsley
- 3 shallot
- 4 skinless chicken breasts
- 800g baby potatoes
- 1 unwaxed lemon
- 8g chicken stock powder (Chicory Extract, Yeast Extract, Salt, Natural Flavouring, Onion Powder, Sugar, Chicken Stock Powder (100% Chicken Broth Powder) Rapeseed Oil.)
- 2 leek
- 8 x garlic paste (Garlic, Sea Salt, Citric Acid)
- 160g mangetout
Nutritional Information
Calories: 392
Protein: 42g
Carbs: 47g
Fat: 3.7g
Lemon & caper chicken with garlicky veg
Some like it saucy… and this winner of a chicken dinner doesn’t disappoint! Butterflied chicken fillets fry in double-quick time, then gently simmer in a zesty stock with tangy lemon and capers. A medley of garlicky green veg and parsley-sprinkled spuds bring it all together.
Cook time:
45 mins
Cuisine:
Italian
Food group:
Poultry
Cooking Instructions
Before you start
- 1 large saucepan
- 2 large non stick frying pans.
Get the spuds going
- Quarter the potatoes, cook in boiling water for 15-18 mins, then drain and lightly season.
Trim, slice & dice
- Meanwhile, trim and halve the mangetout (or quarter the green beans). Trim the leeks, then halve them lengthways and thinly slice into half-moons. Core, trim and thinly slice the cabbage.
- Finely chop the parsley. Peel and finely dice the shallots.
Butterfly the chicken
- Slice through one side of each chicken breast horizontally, starting at the thickest part and taking care not to cut right through, then open it out like a book. Spritz a large non-stick frying pan with cooking spray and put it over a high heat. Cook the chicken for 3 mins on each side, then remove from the pan and set aside.
Sort that sauce
- Return the frying pan to the heat, spritz with cooking spray and fry the shallots. Scatter in the capers, grate in the lemon zest and squeeze in the juice (to taste). Add the stock, pour in 250ml water (350ml for 4 portions) and stir well.
- Return the chicken to the pan and simmer for 5-7 mins, turning occasionally until the chicken is cooked through and the sauce has reduced. Sprinkle in half the parsley.
Bring it all together
- Spritz another large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the mangetout (or green beans), leeks and cabbage for 4-5 mins, adding a splash of water when anything starts to stick.
- Stir the garlic paste into the frying pan, and sprinkle the remaining parsley into the potatoes.
- Serve the chicken with the potatoes and green veg.