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Poached Chicken with Gremolata Sauce
Serves 4
Poaching is a tried-and-true healthy method of cooking protein because no fat is needed during the cooking process. You can, however, add as much or as little flavour to your cooking liquid as you like to maximize taste. Though simple, this chicken is the perfect vessel for a vibrant take on a herby gremolata sauce.
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Ingredients
- 2 skinless, boneless chicken breasts
- 3 cups (750 mL) water or broth
- Aromatics (optional, see tip)
- 1/2 cup (125 mL) nonfat Greek yogurt
- 1 garlic clove, peeled and crushed
- 2 tsp (10 mL) fresh thyme leaves
- 1/3 cup (80 mL) finely chopped flat-leaf parsley
- 2 Tbsp (30 mL) fresh orange juice
Nutrition
Per serving:
- calories 110
- protein 24 g
-
total fat
1 g
- sat. fat 0 g
-
carbohydrates
3 g
- sugars 2 g
- fibre 0 g
- sodium 77 mg
Directions
01
In medium saucepan, place chicken breasts and cover with water or broth and aromatics, if using, enough to cover the chicken plus about 1 in (2.5 cm). Bring to a gentle boil, turn heat down to a simmer, and cover for 8 to 10 minutes, until the chicken’s internal temperature reaches 160 F (70 C).
02
Meantime, in small bowl, add yogurt, garlic, thyme, parsley, and orange juice and mix to combine. Set aside.
03
Once chicken is cooked, remove from poaching liquid, and slice into 1/2 in (1.25 cm) slices. Serve with gremolata and your choice of side.
