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

Poached chicken with French lentils, zucchini and asparagus

5 - 10
PersonalPoints™ per serving
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.