Poached Chicken with Lemon Thyme
A healthy lunch recipe to serve with fresh salad greens.
Serves 4
Ingredients
1L (4 cups) chicken stock
1 bay leaf
1 tbs fresh lemon thyme leaves
4 (about 150g each) skinless chicken breasts
2 carrots, sliced
Salad leaves
Olive oil, to serve
Method
- Place stock and bay leaf in a large saucepan and bring to the boil.
- Add chicken and carrots, reduce heat to very low, cover and simmer gently for 5 minutes.
- Add leeks and peas, simmer for a further 2-3 minutes or until chicken is cooked through.
- Remove and slice the chicken.
- Serve with salad leaves and a drizzle of olive oil.
immune - skin
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