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Photo of Poached chicken with French lentils, zucchini and asparagus by WW

Poached chicken with French lentils, zucchini and asparagus

Total Time
40 min
15 min
25 min
Thyme poached chicken served on a salad of puy lentils, zucchini, asparagus and walnut, dressed with a mustard and vinegar dressing.


Skinless chicken breast

500 g, (2x250g fillets)

Salt reduced chicken stock

4 cup(s), (1L)

Brown onion

1 medium, sliced

Fresh thyme

1 tbs, (3 sprigs)


¼ tsp, whole black variety

Dry lentils

200 g, French-style green

Fresh bay leaf

1 whole


2 bunch(es), diagonally sliced

Dijon mustard

2 tbs

Olive oil

2 tbs

Balsamic vinegar

¼ cup(s), (60ml), white


2 medium, peeled into ribbons


¼ cup(s), (25g) toasted, coarsley chopped


  1. Place chicken, stock, onion, thyme and peppercorns in a medium saucepan over medium heat and bring to a simmer. Reduce heat until barely simmering and poach, turning occasionally, for 10 minutes or until just cooked through. Remove from heat and set aside for 5 minutes to finish cooking. Using tongs, transfer chicken to a plate and pat dry with paper towel to remove excess moisture. Cool, then coarsely shred.
  2. Meanwhile, bring a medium saucepan of water to the boil. Add lentils and bay leaf and reduce heat. Simmer, covered, for 20 minutes or until softened. Drain well and spread onto a baking tray to cool slightly.
  3. Cook asparagus in a medium saucepan of boiling salted water for 2-3 minutes or until just tender. Drain. Refresh under cold water. Pat dry with paper towel.
  4. Whisk mustard, oil and vinegar in a bowl until combined. Season with salt and pepper. Combine zucchini, asparagus, lentils and half the dressing in a bowl. Top with chicken, remaining dressing and walnuts to serve.


TIPS: If the stock boils, the chicken can cook too fast and become tough and chewy. Puy lentils are sometimes called dark green lentils or French-style lentils and hold their shape well during cooking. If unavailable, use brown lentils.