Chicken Piccata – Low Calorie Yet Satisfying

I knocked up this Chicken Piccata at the weekend and it went down pretty well. Very quick to prepare, it is a satisfying and piquant dish that’s a mere 175 cals per portion. I have previously served this with holier-than-thou cauliflower rice but this time I couldn’t resist a huge bowl of salted skinny fries. A green salad and a few glasses of Sauvignon made for an enjoyable (and easy) supper.

Chicken Piccata – Low Calorie Yet Satisfying

Recipe by Olive Magazine, tried and tasted by GraceCourse: Main Meals, RecipesDifficulty: Very easy




Total time



Fast, piquantly delicious, satisfying. Organic local chicken breasts are the tastiest if you can stretch to them.


  • skinless chicken breasts 2

  • olive oil

  • capers 2 tbsp, rinsed

  • garlic 1 clove, crushed

  • lemon 1, 1/2 zested and juiced, 1/2 sliced

  • chicken stock 200ml

  • flat-leaf parsley 1/2 a bunch, chopped

  • green salad and/or cauliflower rice to serve. Or skinny fries!


  • 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. (This is a satisfying thing to do especially if you have had a long, hard day!)

  • 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.

  • Add the capers and garlic to the pan 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.

Cook’s Tip

  • Serve with a green salad and cauliflower rice. Or, if like me you can’t resist them, plenty of salted skinny fries.

More yum chicken recipes here