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Poached chicken with spring vegies
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Nutrient-packed poached chicken and veggies - a healthy delight!
Ingredients:
  • 1 lemon
  • 2 x 300g lean chicken breast fillets, fat trimmed
  • 1 large thyme sprig, plus extra leaves
  • 6 black peppercorns
  • 480g chat potatoes
  • 1 bunch baby carrots, halved lengthways
  • 1 bunch asparagus, halved lengthways if thick
  • 1 bunch broccolini
  • 2 small zucchini, quartered lengthways
  • 18.20 gm extra-virgin olive oil
Instructions:
  • Cut a 2cm x 7cm strip of lemon zest, being careful to avoid the bitter white pith. Then, extract 2 tablespoons of fresh lemon juice and keep it to the side for later use.
  • Poach chicken with a delightful mix of thyme sprigs, peppercorns, and citrus rind according to page 182.
  • While the potatoes are simmering in a large pot of boiling water for 20 minutes until tender, simultaneously steam the carrots for 1 minute. Then, add the asparagus, broccoli, and zucchini to the steamer and cook for an additional 3 minutes until the vegetables are tender.
  • Cut the chicken into thick slices. Drizzle the chicken and vegetables with oil and the reserved juice. Finish with a sprinkle of extra thyme before serving.

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