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One Pot Lemon Chicken

10 mins prep.
43g Protein
7g Fiber
16g Fat
27g Carbs

INGREDIENTS (6 Servings)

  • 2 lb (32 oz / 900g) boneless, skinless chicken breasts
  • 6 tbsp (3 oz / 85g) butter, divided
  • 1 tbsp garlic paste
  • ½ cup (4 fl. oz.) low-sodium chicken broth
  • 4 lemons, zested and juiced (about ½ cup juice)
  • ½ cup (2.5 oz / 70g) capers, drained
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 5 oz (140g) baby spinach
  • ½ cup (1 oz / 30g) fresh parsley, chopped
  • 1 tsp sea salt
  • ½ tsp black pepper

DIRECTIONS

  • Pound chicken to ¾-inch thick. Season with salt and pepper.
  • Melt 2 tbsp butter in a large 12-inch skillet over medium-high heat. Sear chicken 4 minutes per side, in 2 batches. Transfer to a plate.
  • Melt remaining butter. Add garlic paste and capers. Stir 1 minute.
  • Add broth, lemon juice, half the zest, and beans. Bring to a simmer.
  • Return chicken to the pan. Simmer 5 minutes, until chicken reaches 165°F.
  • Stir in spinach until wilted, 1 minute.
  • Top with parsley and remaining zest.
  • Recommend serving with a side salad
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FOR PICKY EATERS

  • Leave the capers out of their portion or chop them finely so they disappear into the sauce. Serve the beans and chicken separately for little ones.

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One Pot Lemon Chicken 6 servings
43 g 7 g 16 g 27 g
2 lb (32 oz / 900g) boneless, skinless chicken breasts 6 tbsp (3 oz / 85g) butter, divided 1 tbsp garlic paste 1/2 cup (4 fl. oz.) low-sodium chicken broth 4 lemons, zested and juiced (about 1/2 cup juice) 1/2 cup (2.5 oz / 70g) capers, drained 2 cans (15 oz each) cannellini beans, drained and rinsed 5 oz (140g) baby spinach 1/2 cup (1 oz / 30g) fresh parsley, chopped 1 tsp sea salt 1/2 tsp black pepper

Pound chicken to 3/4-inch thick. Season with salt and pepper.

Melt 2 tbsp butter in a large 12-inch skillet over medium-high heat. Sear chicken 4 minutes per side, in 2 batches. Transfer to a plate.

Melt remaining butter. Add garlic paste and capers. Stir 1 minute.

Add broth, lemon juice, half the zest, and beans. Bring to a simmer.

Return chicken to the pan. Simmer 5 minutes, until chicken reaches 165°F.

Stir in spinach until wilted, 1 minute.

Top with parsley and remaining zest.

Recommend serving with a side salad.