Dinner · Medium
Light Chicken Piccata with Potatoes
Light Chicken Piccata with Potatoes is a practical, fitness-friendly adaptation of a widely recognised dish, built around Chicken Breast, raw, Potato, Lemon Juice, Chicken Stock. The recipe uses controlled skillet cooking and sauce reduction rather than a generic cooking template, with measured ingredients and portions designed to keep the result reproducible.
- Protein
- 43g
- Energy
- 409 kcal
- Carbs
- 38g
- Fat
- 9g
- Time
- 40 min
- Serves
- 4
What you need
Ingredients
Measured for 4 servings.
- 680 gChicken Breast, raw
- 800 gPotato
- 60 gLemon Juice
- 250 gChicken Stock
- 15 gGarlic
- 16 gOlive Oil
- 25 gParsley
Make it
Method
Weigh and prepare all ingredients for Light Chicken Piccata with Potatoes: 680 g Chicken Breast, raw, 800 g Potato, 60 g Lemon Juice, 250 g Chicken Stock, 15 g Garlic, 16 g Olive Oil, 25 g Parsley. Wash produce and cut or grate it as the recipe requires. Keep raw animal products separate from ready-to-eat ingredients, and wash used bowls and knives promptly.
Heat a wide pan over medium-high heat. Add the listed oil if included and cook Chicken Breast, raw in a single layer until it takes on colour.
Add the remaining ingredients in their appropriate cooking order and toss for about 25 minutes. The ingredients should be tender but not falling apart.
Check chicken or turkey at its thickest point with a clean thermometer; it must reach at least 74°C internally before serving.
Divide Light Chicken Piccata with Potatoes into 4 equal portions. Add fresh herbs, cheese or delicate greens only at the end and serve straight away.
Per serving
Nutrition snapshot
- Protein
- 43g
- Carbs
- 38g
- Fat
- 9g
- Energy
- 409 kcal
