Poached chicken with spring vegies

Poached chicken with spring vegies

By

For a healthy meal packed with nutrients, try this poached chicken with boiled vegetables.

The ingredient of Poached chicken with spring vegies

  1. 1 lemon
  2. 2 x 300g lean chicken breast fillets, fat trimmed
  3. 1 large thyme sprig, plus extra leaves
  4. 6 black peppercorns
  5. 480g chat potatoes
  6. 1 bunch baby carrots, halved lengthways
  7. 1 bunch asparagus, halved lengthways if thick
  8. 1 bunch broccolini
  9. 2 small zucchini, quartered lengthways
  10. 1 tablespoon extra-virgin olive oil

The instruction how to make Poached chicken with spring vegies

  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. Cook chicken following poaching instructions on p182 , adding thyme sprig, peppercorns and rind to water.
  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.

Nutritions of Poached chicken with spring vegies

calories:
calories:
calories:
calories:
calories:
calories:
calories:
calories:
calories:
calories: https://schema.org
calories: NutritionInformation

You may also like