Poached chicken with spring vegies
Skinless chicken breast
460 g, (2 x 300g), fat trimmed
1 tbs, (1 large sprig) plus extra 3 tsp leaves
480 g, (12)
6 individual, halved lengthways
1 bunch(es), halved lengthways if thick
2 small, quarted lengthways
- Cut a 2cm x 7cm piece of rind from lemon, avoiding the white pith. Squeeze 2 tablespoons juice from lemon and set aside.
- 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.
- 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.
- Thickly slice chicken. Drizzle chicken and vegetables with oil and reserved juice. Sprinkle with extra thyme to serve.