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Poached Chicken with Seasonal Vegetables


Serves 4

Tender chicken breast poached in herby stock with seasonal vegetables. Poaching chicken breast keeps it so juicy and moist, you’ll love it!

Per serve: 871.9kj (207.6cal); 7.2g total fat (2.2g saturated fat)


You’ll need

Poaching stock
4 cups stock
4 cups water
2 bay leaves
Handful thyme & parsley (stalks and all)
2 garlic cloves, smashed

500gms chicken breast
4 cups vegetables sliced into similar sizes: asparagus, zucchini, broccoli, cauliflower, carrots – whatever you have in the fridge

Let’s go

Place all poaching stock ingredients into a large saucepan and bring to the boil. Reduce heat and simmer for 15 minutes. Discard bay leaves, thyme and parsley stalks and garlic cloves.

Add chicken breasts and simmer for 8 minutes before adding vegetables. I usually add the ones that take the longest to cook first e.g. carrots, and add softer ones a couple of minutes later to avoid overcooking.

Remove chicken from saucepan, slice and serve with vegetables and stock in large bowls.

Why it’s good for you
This is a lovely light dish and so incredibly easy to make – it’s my ‘go to’ when I’m in a hurry but need something tasty. Use whatever vegetables you have in the fridge – you can’t go wrong.
Per serve: 871.9kj (207.6cal); 7.2g total fat (2.2g saturated fat); 3.3g fibre


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