Pan-Fried Chicken & Herby Caper Topping
with Garlicky Veggies
Let's keep things light and bright with some garlicky broccoli and zucchini and then take it up a notch with a herby, lemon caper chicken. It's equally fresh, flavourful and mighty!
Ingredients
1 packet
Baby Spinach Leaves
330 g
Chicken Breast
1
Broccoli
1 packet
Capers
2
Garlic
1
Lemon
2
Zucchini
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• Chop broccoli, halving any thicker stalks lengthways.
• Thinly slice zucchini into sticks.
• Finely chop garlic.
• Slice lemon into wedges.
• Roughly chop capers.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Add broccoli and zucchini and cook, tossing, until softened, 5-6 minutes.
• Add garlic and cook until fragrant, 1 minute. Transfer to a large bowl, season to taste with salt and pepper and allow to cool slightly.
TIP: Add a dash of water to the pan to help speed up the cooking process.
• Cut chicken breast into 2cm chunks.
• Return frying pan to medium-high heat with a drizzle of olive oil.
• Cook chicken until cooked through, 5-6 minutes (cook in batches if your pan is getting crowded).
• In the last minute of cook time, add capers and cook, until fragrant, 1 minute.
• Remove pan from the heat, then add a generous squeeze of lemon juice.
• To the bowl with slightly cooled veggies, add baby spinach leaves and a generous squeeze of lemon juice. Toss to combine.
• Divide pan-fried chicken and garlicky veggies between plates. Spoon herby caper topping from pan over chicken.
• Serve with any remaining lemon wedges. Enjoy!
