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Chicken Piccata & Garlicky Greens


Serves: 4


Prep: 10 mins


Cook: 10 mins


Kcal pp: 578

Ingredients Jump to method

Fruit & Veg

1 lemon

8 oz green beans

1 head broccoli

4 garlic cloves

1 lb baby yellow potatoes


4 skinless chicken breasts

Dairy & Chilled

2 oz parmesan cheese


1 chicken bouillon cube

Cans & Jars

2 tsp capers


Salt and pepper

Olive oil


Begin by combining the chicken bouillon cube with 150ml boiling water in a heatproof jug. Stir with a fork, then cover and set aside for later.

Bring a large pan of salted water to a boil. Meanwhile, wash and half the potatoes. Trim the green beans and separate the broccoli florets. Place the chicken breasts onto a large sheet of greaseproof paper. Fold the paper over and use a rolling pin to bash the chicken until it is 1.5 cm thick. Season well with salt, pepper, and olive oil.

Put the potatoes into the pan of boiling water and cook for 6 minutes. Add the prepared green vegetables to the pan, and boil alongside the potatoes for a further 4 minutes.

Meanwhile, heat a drizzle of olive oil in a frying pan on high heat. Add the chicken and cook for 4 minutes on each side until cooked. Turn the heat down low and gently pour over the prepared chicken stock. Then, add 2 tsp of capers, grate in the lemon zest and half the lemon, and squeeze over the juice. Leave for a few minutes to gently simmer and reduce.

Drain the vegetables and set them aside. Separate the potatoes and add to the chicken pan, simmering for a further minute.

In a separate pan, heat a drizzle of olive oil and crush in the garlic. Once lightly golden, add the drained green vegetables. Season with salt and pepper and grate over the parmesan. Once ready, serve everything up between 4 plates and enjoy.


Nutritional Data Per Portion


578 kcal

Total Fat

22.76 g

Saturated Fat

6.21 g


31.69 g


7.36 g


7.69 g


61.27 g


50.02 mg

This nutritional information is provided as a courtesy and is an estimate only. Read full details here.

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