Easy Lemon Caper Chicken

Adapted from my healthy friend Lauren LeVeque’s recipe. This is easy, lemony and delicious. See her original recipe here.

This is perfect for a weekday night when you come home s-t-a-r-v-i-n-g, and need something quick and healthy.

Easy Lemon Caper Chicken
Prep time

Cook time

Total time


Easy and delicious
Recipe type: Entree
Serves: 2

  • 2 chicken breasts
  • 2 lemons
  • 2 Tbsp capers
  • 1 cup broth
  • ¼ cup almond flour
  • salt and pepper

  1. Rinse chicken breasts. With a sharp knife, halve each breast to make 4 equal cutlets.
  2. Spread the almond flour on a plate, add ¼ tsp salt and 1 tsp black pepper and combine.
  3. Coat each cutlet in the almond flour. Set aside.
  4. Heat 2 tsp olive oil in a saute pan.
  5. Add the chicken and cook 3 minutes on each side.
  6. Squeeze the juice from 2 lemons, set aside.
  7. Remove the chicken.
  8. Add the broth to the saute pan and use a wooden spoon to dislodge the bits of chicken that may be stuck to the bottom of the pan.
  9. Add the lemon and capers to the broth and stir to combine.
  10. Return the chicken to the pan.
  11. Bring to a boil – 2 minutes.
  12. When the juices coming out of the chicken are clear, it’s ready!
  13. Serve with rice and greens!


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