Poached Chicken, Crunchy Vegetables, And Herb Dress

Name: Poached Chicken, Crunchy Vegetables, And Herb Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 almonds (1 tablespoon), soaked; 2 sprigs each of cilantro, basil, parsley and tarragon, leaves picked and stalks set aside; 1 small clove of garlic, peeled; Sea salt; 1/2 cup olive oil; 2 (5-ounce) chicken breasts; 1 clove of garlic, crushed with skin on; 1 teaspoon sea salt; A handful (approx. 1/4 pound) of green beans; 1 bulb of fennel; 1 carrot; 1 small zucchini; 6 ripe cherry tomatoes, halved; Freshly ground black pepper; Lemon wedges, to serve

Servings: persons

10 almonds (1 tablespoon), soaked
2 sprigs each of cilantro, basil, parsley and tarragon, leaves picked and stalks set aside
1 small clove of garlic, peeled
Sea salt
1/2 cup olive oil
2 (5-ounce) chicken breasts
1 clove of garlic, crushed with skin on
1 teaspoon sea salt
A handful (approx. 1/4 pound) of green beans
1 bulb of fennel
1 carrot
1 small zucchini
6 ripe cherry tomatoes, halved
Freshly ground black pepper
Lemon wedges, to serve

1
Drain and rinse the almonds in fresh cold water, then pound them with the herbs, the garlic clove and a little salt. Slowly pour the olive oil into the mixture, stirring to combine.
2
Put the chicken breasts into a pan of cold water with the reserved herb stalks (from the dressing), the garlic and the salt. Bring the water to a simmer, turn off the heat and immediately cover the pan. Allow the chicken to sit in the hot poaching liquor for 20 minutes, until cooked through.
3
Bring a medium saucepan of salted water to a boil and blanch the green beans for 1 1/2 to 2 minutes, then cool under cold running water. Transfer to a large mixing bowl.
4
Preheat the broiler. Shave the fennel bulb with a mandolin or peeler into this slices and do the same with the carrot and zucchini. Add to the beans. Put the tomatoes on a non-stick baking sheet and under a preheated broiler for 2 to 3 minutes until softened. Add to the bowl.
5
Remove the chicken breasts from the poaching liquor. Thinly slice them and add to the bowl of vegetables. Toss together and season to taste with salt and pepper. Arrange the chicken and vegetables between plates and serve with the herb dressing and lemon wedges.

1859

kcal

Calories

157

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 10 almonds (1 tablespoon), soaked, 2 sprigs each of cilantro, basil, parsley and tarragon, leaves picked and stalks set aside, 1 small clove of garlic, peeled, Sea salt, and more.

Yes, Poached Chicken, Crunchy Vegetables, And Herb Dressing falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Poached Chicken, Crunchy Vegetables, And Herb Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions