Photo of Poached chicken with spring vegies by WW

Poached chicken with spring vegies

5
4
2
SmartPoints® value per serving
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 potato

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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