Breakfast · Mediterranean · 10 min
Poached Chicken and Wilted Tuscan Kale with Herb-Infused Broth
- Calories
- 383
- Protein
- 36g
- Carbs
- 39g
- Fat
- 9g
Ingredients
- 150 g chicken thigh
- 120 g Tuscan kale
- 42 g brown rice
- 2 cup water
- 1 clove garlic
- 1 tsp olive oil
- 0.5 tsp salt
- 0.25 tsp black pepper
Method
- 01In a small pot, bring 2 cups of water to a gentle simmer with a smashed garlic clove and salt.
- 02Slide the raw boneless skinless chicken thighs into the simmering water. Poach over low heat for 12 to 14 minutes until the meat is fully cooked and reaches an internal temperature of 165°F (74°C).
- 03Strip stems from Tuscan kale and chop leaves coarsely.
- 04Add chopped kale to the poaching broth during the last 3 minutes of cooking until wilted and bright green.
- 05Warm the seasoned vegetable brown rice in a small skillet or microwave until hot and fragrant.
- 06Remove chicken thighs from pot, slice thinly, and toss with extra virgin olive oil and cracked black pepper.
- 07Plate warm brown rice in a shallow bowl, place wilted kale alongside, lay sliced chicken on top, and ladle 1/4 cup of the warm poaching broth over the dish before serving.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
