Sticky soy sea bass & greens traybake
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Chicken piccata with garlicky greens & new potatoes
Serves 2
Easy
Prep:
Cook:
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
Skip to ingredients
- 200g new potatoeshalved or quartered
- 300g green beanstrimmed
- 200g spring greensshredded
- 2 skinless chickenbreasts
- 3 tsp olive oil
- 100ml chicken stockor water
- 1 tbsp drained capers
- 1 lemonzested and juiced
- 2 small garlic clovessliced
- 1 tbsp grated parmesan
Nutrition: Per serving
- kcal393low
- fat13g
- saturates2g
- carbs22g
- sugars7g
- fibre13g
- protein41g
- salt0.7g
Method
step 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.
step 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.
step 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.
step 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.
