Creamy Lemon Caper Chicken

Our photogenic pup
So tired!

Today was the perfect lazy Sunday.image

Derrick has been working closer to home so he has been around more for the last week or so which has been such a blessing. We’ve been able to watch way too many episodes of lost, go for beautiful evening walks with the pup, and cook yummy dinners together. I tried several different new recipes this weekend and I have included my favorite of them below. Derricks favorite was the coconut crusted chicken tenders, recipe soon to come!

I have had the hardest time getting back on track with my fitness schedule. Being sick last week really threw me off and I have been feeling unmotivated and weak.


SO tomorrow is going to be my day!

No case of the Mondays for this girl. I plan on doing yoga in the morning to get the week off to a pleasant and peaceful start and following that up with HIIT intervals on my breaks at work tomorrow.

I’ll let you know how it goes!

Creamy Lemon Caper Chicken

  • Servings: 4
  • Difficulty: easy
  • Print

4 Boneless Chicken Breasts
1lb of Green Beans (This entirely depends on how much you want to cook. We LOVE green beans!)

Juice from 1 Large Lemon
1 C Milk (I prefer coconut milk)
1 Tbs Coconut Oil (or olive if you prefer, coconut oil is better when cooking with heat)
2 Tbs Capers
1 Tbs Dijon Mustard
1/2 Tbs Corn Starch
1 Tsp Paprika
1 Tsp Salt/Garlic Salt
1 Tsp Parsley

Pre-heat the oven to 375.

Clean and prepare the chicken breast for the oven. Season as you like, I kept it simple with garlic salt because the sauce is plenty flavorful! Place chicken breasts in the oven when it is up to temperature.

Depending on the thickness, the chicken will take between 30 and 40 minutes to cook thoroughly.

When there are 15 minutes left on the timer for the chicken begin preparing the green beans.

Start the sauce with 10 minutes left on the timer for the chicken

Lemon Caper Sauce:

Place a sauce pan on medium low heat. Heat up the coconut oil until hot and in liquid form. Whisk together the milk, lemon juice, Dijon, and spices in the oil. Once mixed thoroughly, add corn starch. The corn starch is meant to thicken the sauce and will not add to the taste. If you feel it is still to runny, add 1/2 Tsp until it is at your desired thickness. Add drained capers to sauce and keep warm until chicken is done.

Once the chicken and green beans are cooked thoroughly, remove from oven and let cool.

Spoon desired amount of sauce on to chicken. We enjoyed it so much we also drizzled it over the green beans as well.

This was such a delicious and simple recipe, everyone is sure to love it!


You can make whatever vegetable you prefer for this recipe. Like I said before we love green beans. I cook the green beans in the oven with the chicken. I place them in the same pan as there are plenty of juices in the chicken to keep them from drying out. Of course if you would prefer to cook them in the microwave or steam them, you can. I would begin the process when there are about 15 minutes left on the chicken.

Did you try any new recipes this weekend? What do you do to get back on track after being sick?

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