Lunch · French · 10 min
Provençal-Style Poached Chicken Breast with Steamed Zucchini and Spinach
- Calories
- 195
- Protein
- 33g
- Carbs
- 9g
- Fat
- 4g
Ingredients
- 120 g boneless skinless chicken breast
- 100 g baby zucchini
- 100 g spinach
- 1 tsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 2 sprig fresh thyme
- 0.25 tsp sea salt
- 0.25 tsp black pepper
Method
- 01Fill a small saucepan with 1 inch of water, add thyme sprigs, half of the fresh lemon juice, a pinch of salt, and a pinch of black pepper, then bring to a gentle simmer over medium heat.
- 02Add the chicken breast to the simmering liquid. Lower heat, cover, and poach gently for 10-12 minutes until cooked through and an instant-read thermometer inserted into the thickest part registers 165°F (74°C). Remove chicken and let it rest on a cutting board for 3 minutes.
- 03Place a steamer basket over the hot liquid in the pan. Add the sliced baby zucchini, cover, and steam for 3 minutes until tender-crisp.
- 04Add the fresh spinach to the steamer basket with the zucchini for the final 1 minute, steaming until wilted and vibrant green.
- 05Slice the rested chicken breast into thin medallions. Arrange the steamed zucchini and spinach on a plate and lay the chicken medallions on top.
- 06Finish with the remaining fresh lemon juice, drizzle with extra virgin olive oil, and season with the remaining sea salt and freshly cracked black pepper.
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