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Photo of Poached chicken with spring vegies by WW

Poached chicken with spring vegies

2 - 6
PersonalPoints™ per serving
Total Time
35 min
10 min
25 min
Poaching chicken is an easy process that enhances the infusion of added ingredients and will ensure the meat is moist and tender.



1 medium

Raw skinless chicken breast

460 g, (2 x 300g), fat trimmed

Fresh thyme

1 tbs, (1 large sprig) plus extra 3 tsp leaves


1 tsp

Baby potato

480 g, (12)

Baby carrot

6 individual, halved lengthways


1 bunch(es), halved lengthways if thick


1 bunch(es)


2 small, quarted lengthways

Olive oil

1 tbs


  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.