Chicken and Lemon-Caper Sauce
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Chicken and Lemon-Caper Sauce

Chicken and Lemon-Caper Sauce

with Roasted Potatoes and Zucchini

Capers and lemon add fresh and springy flavour to this fantastic, filling feast. Drizzle the bright and savoury sauce over everything!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

310 g

Chicken Leg (Boneless)

460 g

Russet Potato

30 g


200 g


170 g

Green Beans

1 unit


1 unit

Chicken Broth Concentrate

1 tbsp

Greek Seasoning

(Contains Sulphites)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

2 tbsp


0.13 tsp


¼ tsp

Salt and Pepper*


Nutrition Values

Energy (kJ)2803 kJ
Calories670 kcal
Fat33 g
Saturated Fat11 g
Carbohydrate60 g
Sugar8 g
Dietary Fiber10 g
Protein40 g
Cholesterol175 mg
Sodium790 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Measuring Spoons
Paper Towel
Medium Bowl
Large Non-Stick Pan


Roast potatoes

Before starting, preheat the oven to 450°F. Wash and dry all produce.

Cut potatoes into 1/4-inch rounds. Toss potatoes, half the Lemon Pepper Seasoning and 1 tbsp oil on a baking sheet. Season with salt. Roast in the middle of the oven, tossing halfway through, until golden-brown, 25-28 min. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet. Bake in the top and the middle of oven, rotating sheets halfway through.)


While potatoes roast, trim, then halve green beans. Cut zucchini in half, lengthwise, then into 1/2-inch thick half-moons. Zest, then juice half the lemon (whole lemon for 4 ppl). Drain capers using a strainer. Combine zucchini and 1/8 tsp salt (dbl for 4 ppl) in a medium bowl. Pat chicken dry with paper towels, then sprinkle with remaining Lemon Pepper Seasoning. Season with salt.

Cook chicken

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook, until golden-brown, 1-2 min per side. Transfer to another baking sheet. Bake, in the top of the oven, until chicken is cooked through, 10-12 min.**

Cook veggies

Heat the same pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then green beans and zucchini. Cook, stirring occasionally, until tender-crisp, 4-5 min. Season with pepper. Remove pan from the heat, then transfer veggies to a plate. Cover to keep warm.

Make lemon-caper sauce

Add broth concentrate, capers, 1/3 cup water and 2 tbsp butter (dbl both for 4 ppl) to the same pan. Return to medium heat and cook, stirring often, until sauce thickens slightly, 1-2 min. Remove pan from heat, then stir in lemon zest and lemon juice.

Finish and serve

Thinly slice chicken. Divide chicken, potatoes and veggies between plates. Spoon lemon-caper sauce over chicken.

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