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  • 2 skinless chicken breasts
  • olive oil
  • 2 tbsp capers
    rinsed
  • 1 clove garlic
    crushed
  • 1 lemon
    ½ zested and juiced, ½ sliced
  • 200ml chicken stock
  • ½ a bunch flat-leaf parsley
    chopped
  • green salad and cauliflower rice
    to serve

Nutrition:

  • kcal173
    low
  • fat3.2g
  • saturates0.7g
  • carbs1.5g
  • sugars0.7g
  • fibre1.8g
  • protein33.7g
  • salt1g

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.

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