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Poached chicken with broad bean mash

Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
Ingredients

frozen broad beans

1000 g, (1 kg)

fresh lemon rind

2 tsp, grated, plus extra to garnish

lemon juice

1 tbs

garlic

1 clove(s), quartered

fresh mint

2 tbs, chopped, plus extra to garnish

skinless chicken breast

600 g, (2x300g fillets)

peppercorn

¼ tsp

fresh bay leaf

1 whole

baby carrot

50 g, (1 bunch)

lemon(s)

1 medium, cut into wedges

Instructions

  1. Cook broad beans following packet instructions. Drain. Refresh under cold water and drain. Peel and discard skins. Process beans, rind, juice, garlic and chopped mint in a food processor until almost smooth. Season mash with salt and pepper.
  2. Meanwhile, place chicken, peppercorns and bay leaf in a large saucepan and cover with cold water. Bring to a simmer over high heat. Reduce heat and simmer, partially covered, for 15 minutes or until chicken is cooked through. Remove chicken from cooking liquid and thinly slice. Discard cooking liquid.
  3. Meanwhile, boil, steam or microwave carrots until just tender. Drain.
  4. Serve chicken with broad bean mash, carrots, extra rind, mint leaves and lemon wedges.
Notes
SERVING SUGGESTION: Steamed spinach or broccoli. TIPS: There is no need to peel baby carrots. Just trim the green fronds and lightly scrub with a toothbrush when rinsing, especially around the tops. Add it: 2 tsp olive oil to pan-fry chicken (halved) instead of poaching. Swap it: Broad beans for 2 cups (240g) frozen peas.

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