Poached chicken with spring veggies
2
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Poaching chicken is an easy process that enhances the infusion of added ingredients and will ensure the meat is moist and tender.
Ingredients
Lemon(s)
1 medium
Skinless chicken breast
460 g, (2 x 300g), fat trimmed
Fresh thyme
1 tbs, (1 large sprig) plus extra 3 tsp leaves
Peppercorn
1 tsp
Baby potatoes
480 g, (12)
Baby carrot
6 individual, halved lengthways
Asparagus
1 bunch(es), halved lengthways if thick
Broccolini
1 bunch(es)
Zucchini
2 small, quarted lengthways
Olive oil
1 tbs
Instructions
1
Cut a 2cm x 7cm piece of rind from lemon, avoiding the white pith. Squeeze 2 tablespoons juice from lemon and set aside.
2
Place chicken breasts in a single layer in a heavy based saucepan or frying pan and add enough water to just cover. Add thyme sprig, peppercorns and rind to water. Bring to a gentle simmer over medium-high heat. Do not boil as this will make the meat tough. Cover and poach until cooked through. Cool, then place in fridge until cold.
3
Meanwhile, cook potatoes in a large saucepan of boiling water for 20 minutes or until tender. Cook carrot in a steamer set over a saucepan of boiling water for 1 minute. Add asparagus, broccoli and zucchini to steamer and cook for 3 minutes or until vegetables are tender.
4
Thickly slice chicken. Drizzle chicken and vegetables with oil and reserved juice. Sprinkle with extra thyme to serve.
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