Butterflied Chicken in a Lemon, Caper & Shallot Sauce

The beauty of cooking with ZeroPoint ingredients is that you can splash out a little with extras – like this buttery French-style lemon, caper and shallot sauce.

Serves: 4 Prep time: 10 minutes Cook time: 20 minutes

4 SMARTPOINTS VALUE PER SERVING

4 x 125g skinless chicken breast fillets Calorie-controlled cooking spray 45g slightly salted butter 2 banana shallots, thinly sliced 2tbsp capers, drained rinsed and roughly chopped 1tbsp lemon juice, plus lemon wedges, to serve 2 x 300g packs cauliflower ‘rice’ 80g watercress ½ red onion, thinly sliced 1. To butterfly the chicken, put each fillet on a cutting board and slice lengthways from the thin side, taking care to not cut all the way through. Open out the fillet, cover with cling film and bash with a rolling pin to flatten. Season and set aside.

2. Mist a very large non-stick frying pan with cooking spray and set over a medium heat. Add the chicken and pan fry for 4-5 minutes on each side. Transfer to a plate and cover loosely with foil.

3. Melt the butter in the pan, then add the shallots and fry for 4-5 minutes until softened. Stir in the capers and lemon juice, then season to taste and set aside.

4. Meanwhile, microwave the cauliflower ‘rice’ to pack instructions, and combine the watercress, red onion and lemon juice in a bowl.

5. Serve the pan-fried chicken on a bed of cauliflower ‘rice’ with the sauce spooned over the top and the salad and lemon wedges on the side.