Poached Chicken and Spring Vegetables

2
Points® value
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.