Chicken Piccata with Sautéed Green Beans

Name: Chicken Piccata with Sautéed Green Beans
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1.5 pound chicken breast (boneless, skinless, cut into thin cutlets); 1 pound baby red potatoes (quartered); 1 pound green beans (trimmed); 1.5 tablespoon olive oil (extra virgin); 0.5 cup gluten-free chicken broth (low-sodium); 3 tablespoon lemon juice (freshly squeezed); 2 tablespoon capers (drained); 3 clove garlic (minced); 0.75 teaspoon salt; 0.25 teaspoon black pepper (ground)

Pan-seared chicken cutlets in a tangy lemon and caper pan sauce, served alongside tender baby potatoes and fresh green beans.

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 4
Cuisine: Italian
Difficulty: Easy
Cost: $2.54/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
Low-Calorie
High-Protein
Low-Sugar
Halal
Kosher
Low-Fat
Low-Saturated-Fat
Low-Carb

Ingredients

1.5 pound chicken breast (boneless, skinless, cut into thin cutlets)
1 pound baby red potatoes (quartered)
1 pound green beans (trimmed)
1.5 tablespoon olive oil (extra virgin)
0.5 cup gluten-free chicken broth (low-sodium)
3 tablespoon lemon juice (freshly squeezed)
2 tablespoon capers (drained)
3 clove garlic (minced)
0.75 teaspoon salt
0.25 teaspoon black pepper (ground)

Instructions

Place 1 pound quartered baby red potatoes in a microwave-safe bowl with 2 tablespoons water, cover, and microwave on high for 6 minutes until fork-tender. Drain and set aside.
Season 1 1/2 pounds chicken cutlets with 1/2 teaspoon of the salt and 1/4 teaspoon black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat and sear the chicken for 4 minutes per side until golden and the internal temperature reaches 165°F. Transfer chicken to a warm plate.
In the same skillet, add the remaining 1/2 tablespoon olive oil, 3 minced cloves garlic, and 1 pound trimmed green beans. Sauté for 4 minutes until crisp-tender.
Pour in 1/2 cup gluten-free chicken broth, 3 tablespoons fresh lemon juice, 2 tablespoons drained capers, the steamed baby red potatoes, and the remaining 1/4 teaspoon salt. Simmer for 2 minutes to reduce the sauce slightly, then return the chicken to the skillet to coat before serving.

Notes

Thin cutlets cook quickly and stay exceptionally tender in the lemon pan sauce.

Nutrition (per serving)

Calories: 270
Protein: 38.8 g
Carbohydrates: 4.6 g
Fat: 9.8 g
Fiber: 1.3 g
Sodium: 1100 mg
Saturated Fat: 1.5 g
Sugar: 1.2 g
Cholesterol: 120 mg