Poached chicken with spring vegies

  • Cook Time: 55 min
  • Persons: 4
  • Difficulty: medium

  • 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
  • 1 tablespoon extra-virgin olive oil
  1. Instructions
  2. Cut a 2cm x 7cm piece of rind from lemon, avoiding the white pith. Squeeze 2 tablespoons juice from lemon and set aside.
  3. Cook chicken following poaching instructions on p182 , adding thyme sprig, peppercorns and rind to water.
  4. 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.
  5. Thickly slice chicken. Drizzle chicken and vegetables with oil and reserved juice. Sprinkle with extra thyme to serve.