Photo of Poached chicken with Puy lentils, courgette & asparagus by WW

Poached chicken with Puy lentils, courgette & asparagus

Points® value
Total Time
30 min
10 min
20 min
Featuring green veggies and two sources of protein, we give this filling meal top marks


Chicken stock cube(s)

1 cube(s), to make 1 litre stock


1 large, sliced

Thyme, Fresh

3 sprig(s)

Black pepper

1 teaspoon(s), whole black peppercorns

Chicken breast, skinless, raw

500 g, 2 x 250g fillets

Puy lentils, dry

200 g

Bay leaf, dry

1 leaf/leaves

Asparagus, raw

14 spear(s), sliced diagonally

Dijon Mustard

2 tablespoon(s), level

Olive Oil

2 tablespoon(s)

Balsamic vinegar

60 ml, white


2 medium, peeled into ribbons

Walnut Halves

25 g, toasted, coarsely chopped


  1. Put the stock, onion, thyme and peppercorns in a medium pan and set over a medium heat. Add the chicken and bring to a simmer. Reduce the heat until barely simmering, and poach the chicken, turning occasionally, for 10 minutes or until just cooked through.
  2. Remove the pan from the heat and leave the chicken in the stock for 5 minutes. Transfer the chicken to a plate lined with kitchen paper. Allow the chicken to cool slightly then shred.
  3. Bring a medium pan of water to a boil, add the lentils and bay leaf then reduce the heat to a simmer and cook, covered, for 20 minutes. Drain and spread the lentils out on a baking tray to cool slightly.
  4. Bring another pan of water to a boil and cook the asparagus for 2-3 minutes until just tender. Drain and refresh under cold running water.
  5. Whisk together the mustard, oil and vinegar in a bowl. Season to taste.
  6. Put the courgette, asparagus, lentils and half the dressing in a bowl and toss to dress. Top the salad with the chicken and walnuts then drizzle over the remaining dressing to serve.


Puy lentils are sometimes called french-style or dark green lentils. If they’re unavailable, you can use brown lentils instead.