Lemon Caper Chicken Piccata With Green Beans
A bright and zesty high-protein lunch featuring tender chicken cutlets and crisp green beans. Finished with a buttery lemon-caper pan sauce for a satisfying, energy-boosting meal.
Prep
10 min
Cook
15 min
Total
25 min
Makes
2 servings
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthSteadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Comfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Clearer, simpler choices
Let the recipe do the thinking
Clear steps and a complete plate mean fewer decisions when focus is in short supply—and a more substantial meal once you are done.
Notice: focus + energy later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
15 min
Total
25 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet · Knife and cutting board
Time saver
Prep the vegetables and measure pantry ingredients earlier in the day to shorten cook time.
Do these three things first
- 1Prep tbsp capers (drained)
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
Ingredients
From Your Pantry
Cook along
Instructions
0 of 6 steps complete
Next: Pat the chicken cutlets dry and season…
- 01
Pat the chicken cutlets dry and season…
Pat the chicken cutlets dry and season both sides evenly with salt and black pepper.
Tap card to mark done - 02
Heat the olive oil in a large…
Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4 to 5 minutes per side, or until golden brown and fully cooked through. Transfer to a plate and cover lightly to keep warm.
Look for: golden brown and fully cooked through
Tap card to mark done - 03
Reduce the heat to medium
In the same skillet, reduce the heat to medium. Add the fresh green beans and chicken broth. Cover and simmer for 4 to 5 minutes until the green beans are tender-crisp.
Look for: the green beans are tender-crisp
Tap card to mark done - 04
Remove the lid and push the green…
Remove the lid and push the green beans to one side of the skillet. Add the fresh lemon juice, capers, and butter to the empty side, stirring gently until the butter melts and emulsifies into a light sauce.
Look for: the butter melts and emulsifies into a light sauce
Tap card to mark done - 05
Return the chicken to the skillet
Return the chicken to the skillet, turning it in the lemon-caper pan sauce to coat fully.
Tap card to mark done - 06
Divide the chicken and green beans between…
Divide the chicken and green beans between two plates, drizzling any remaining pan sauce evenly over the top.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done
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