Poached Chicken and Spring Vegetables
0
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Ingredients
Chicken breast, skinless, raw
600 g, cut into 2 cm strips
New potatoes, raw
350 g, halved
Bay leaf, dry
2 leaf/leaves
Lemon Juice, Fresh
10 ml
Lemon
1 zest(s) of 1
Leek
150 g, leaves removed, cut into 2-3cm pieces
Carrots, raw
200 g, peeled, cut into 2-3cm pieces
Asparagus, raw
100 g, cut into 2-3cm pieces
Artichoke hearts, cooked
280 g, drained, quartered
Peas, fresh or frozen
100 g
Parsley, fresh
2 tablespoon(s), roughly chopped
Chicken stock cube(s)
1 cube(s), made with 1litre of hot water
Instructions
1
Bring the chicken stock to a simmer in a large pan or casserole pot with a lid.
2
Once simmering, add the, chicken, potatoes, bay leaves, peppercorns and lemon zest and simmer for 10 minutes before adding the carrots and leeks and cook for another 5 minutes before adding the asparagus, artichokes and peas.
3
Cook for a further 3 minutes or until the asparagus is just cooked then remove the bay leaves and peppercorns and stir through the parsley and lemon juice and serve.
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