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.
Chicken Piccata with Olives, Roast Potatoes & Green Beans
Tender free-range British chicken breast, pan-fried till golden. Paired with irresistibly crispy potatoes and fresh green beans. Pour over a simple sauce of olives and parsley. It's a healthy, homemade dinner – Italian-style!
High protein
1/3 daily fibre
Low sat fat
Serving size
Ingredients
- 30g pitted green olives (Green Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 1 unwaxed lemon
- 1 handful of fresh flat-leaf parsley
- 160g green beans
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 2 garlic clove
- 1 shallot
- 1 tbsp cornflour
- 2 British Free Range chicken breasts
- 6 baby potatoes
Nutritional Information
Calories: 517
Protein: 48g
Carbs: 40g
Fat: 18g
Ingredients
- 30g pitted green olives (use half) (Green Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 1 unwaxed lemon (use half)
- 10g chicken stock powder (use half) (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 1 tbsp cornflour (use half)
- 1 British Free Range chicken breast
- 2 garlic clove
- 1 shallot (use half)
- 160g green beans (use half)
- 6 baby potatoes
- 1 handful of fresh flat-leaf parsley (use half)
Nutritional Information
Calories: 660
Protein: 51g
Carbs: 65g
Fat: 21g
Chicken Piccata with Olives, Roast Potatoes & Green Beans
Tender free-range British chicken breast, pan-fried till golden. Paired with irresistibly crispy potatoes and fresh green beans. Pour over a simple sauce of olives and parsley. It's a healthy, homemade dinner – Italian-style!
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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 medium frying pan, a medium saucepan, a medium bowl, a measuring jug, a zester & a sieve
Get the potatoes on
- Halve the potatoes lengthways (quarter any large ones)
- Place onto the lined baking tray and toss with 1/2 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
Sizzle the chicken
- Slice each chicken breast in half lengthways to make two thin fillets
- In the medium bowl, combine the cornflour with a pinch of salt. Add the chicken and toss to coat evenly
- Heat the medium frying pan with 1/2 tbsp oil on medium-high heat. Once hot, add the chicken and cook for 5 mins per side, then set aside
Make the olive sauce
- Meanwhile, finely slice the shallot. Finely chop or crush the garlic. Roughly chop the olives. Zest and halve the lemon
- Reheat the pan with 2 tsp oil on medium heat. Once hot, add the shallot, lemon zest and garlic and cook for 2-3 mins, until softened
- Stir in the olives, stock and 150ml hot water (75ml for 1 person), then return the chicken to the pan. Cook for 3-4 mins, until the sauce thickens slightly. Season to taste with salt and pepper
Boil the green beans
- Bring the medium saucepan filled with salted water to a boil
- Trim the green beans, 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 pan, with a squeeze of lemon juice
- Share the chicken between plates, with the potatoes and green beans alongside. Spoon the sauce on top
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