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Recipe

COCONUT POACHED CHICKEN WITH TROPICAL SALSA

Full of protein and great for the immune system, this poached chicken is perfect for a laid back evening.

02 Aug 2020
This meal is perfect for a breezy, laid back evening. A delightful combo of colourful ingredients full of fresh flavor, and ideal to kick off a week of healthy dinners. 
 

Ingredients (10 Cakes)

  • 4 x 15g chicken breast 
  • 1 cup (200ml) light coconut milk 
  • juice & zest of 1 lime & 1 orange 
  • 2 star anise pods 
  • 1 cup (200g) quinoa 
  • pinch of sea salt 
  • 1 small knob of fresh turmeric 
  • 1 cardamom pod, crushed

Tropical Salsa  

  • 1/2 cup each mango, melon, tomato  
  • 4 sprigs of basil, chives, coriander  
  • juice of 1 lemon  
  • 1 small chilli  
  • pinch of sea salt

Asian Greens  

  • 2 bok choy, shredded  
  • 1 cup (50g) bean sprouts  
  • 12 snow peas  
  • 1/4 capsicum, cut into fine strips

Cooking 

  1. Marinate chicken in coconut, star anise and citrus for 1 – 2 hours.  
  2. Poach for approximately 10 – 12 minutes in a tray in the oven at 150ºC or in a pan, covered.  
  3. Reduce the marinade and juices to half and blitz in a blender to get a smooth sauce. 
  4. Give the quinoa a good rinse and drain, then cook in a pot or rice cooker with turmeric and cardamom (1 cup quinoa to 2 cups water). 
  5. For the salsa, finely dice all the fruits and tomato, mix with chopped herbs, chilli and lemon. 
  6. Serve the sliced chicken on slightly steamed Asian greens, a drizzle of the poaching juices and top with a spoon of salsa.  
  7. Serve with quinoa on the side.