The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
30g pitted green olives(Green Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
-
10g chicken stock powder(Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 2 garlic clove
- 2 shallot
- 4 tbsp cornflour (use half)
- 4 British Free Range chicken breasts
- 2 unwaxed lemon
- 1 handful of fresh flat-leaf parsley
- 12 baby potatoes
- 240g green beans
Allergens
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 94Kcal | 485Kcal |
| 392kJ | 2031kJ | |
| Fat | 3.1g | 16g |
| of which saturates | 0.8g | 4.2g |
| Carbohydrates | 7g | 38g |
| of which sugars | 1.4g | 7.2g |
| Protein | 9.2g | 48g |
| Salt | 0.19g | 1.0g |
| Fibre | 1.7g | 8.7g |
High protein
Low sat fat
Chicken Piccata with Roast Potatoes, Olive Sauce & Green Beans
Ready to reinvent chicken and rice? Coat free-range British chicken breasts in cornflour and pan-fry till golden and crispy. Drizzle with a homemade, zesty olive sauce and serve with crunchy green beans and golden roast potatoes. Delish!
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C
- Line a baking tray with parchment paper
- Pull out a large frying pan, a medium saucepan, a large bowl, a measuring jug & a sieve
Get the potatoes on
- Halve the potatoes lengthways (quarter any large ones)
- Place onto the lined baking tray and toss with 1 tbsp oil and a pinch of salt and pepper
- Roast for 25-30 mins / air fryer 20-25 mins, tossing once, until soft and golden
Cook the chicken
- Quarter 1 lemon
- In the large bowl, combine the chicken, 1 tbsp cornflour and a pinch of salt and pepper. Toss to coat evenly
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the chicken and cook for 4 mins per side. Season with salt and pepper
- Transfer to the potato tray, along with the lemon wedges, and roast for 14 mins, until cooked through
Make the olive sauce
- Meanwhile, halve the other lemon. Finely dice the shallots. Finely chop or crush the garlic. Halve the olives. Dissolve 2 tsp cornflour in the measuring jug with 50ml cold water, then top up with 150ml hot water
- Reheat the pan with 1 tbsp oil on medium-high heat. Once hot, add the shallot, olives and garlic, then cook for 2-3 mins, until softened
- Add the juice from the halved lemon, stock and cornflour mixture. Bring to a boil, then simmer for 3-4 mins, until the sauce thickens
Boil the green beans
- Bring the medium saucepan filled with salted water to a boil
- Trim the green beans, then add to the saucepan and boil for 3-4 mins, until cooked, then drain
Plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Finely chop the parsley and stir into the sauce
- Share the chicken between plates, with the potatoes and green beans alongside. Spoon the olive sauce on top. Garnish with the roasted lemon wedges
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