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Poached chicken with pesto (low-fat)
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Poached chicken topped with flavorful pesto for a healthy and delicious meal.
Ingredients:
  • 1L (4 cups) chicken style liquid stock
  • 250ml white wine
  • 1 bay leaf
  • 2 thyme sprigs
  • 1 strip pared lemon rind
  • 2 baby fennel bulbs, trimmed, quartered
  • 4 x 170g chicken breast fillets
  • 8 baby (Dutch) carrots, trimmed
  • 2 small parsnips, peeled, quartered
  • 150g baby green beans, topped
  • 80.00 gm basil pesto
  • Toasted baguette slices, to serve
Instructions:
  • In a large deep frypan, combine stock, wine, bay leaf, thyme, lemon rind, and fennel. Bring to a boil, then simmer for 3 minutes. Remove the fennel and set aside.
  • Poach the chicken in the stock over medium-low heat for 15 minutes until cooked through. Transfer the chicken to a plate, cover loosely with foil to keep warm. Simmer carrots and parsnips in the stock for 5 minutes. Add beans and cook for another minute. Return fennel to the stock to warm through and season well.
  • Divide the vegetables into bowls and drizzle some stock over them. Add chicken breasts and a spoonful of pesto, then season with freshly ground black pepper. Serve with toasted bread.

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