Recipe courtesy of Keri Glassman
Poached Chicken with Vegetables and Herbs
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 201 calorie
- Total Fat
- 5 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 73 milligrams
- Sodium
- 541 milligrams
- Carbohydrates
- 10 grams
- Dietary Fiber
- 2 grams
- Protein
- 26 grams
- Sugar
- 6 grams
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
Ingredients
2 teaspoons olive oil
1/2 medium onion, chopped
One and one-half 14.5-ounce cans whole tomatoes
4 skinless chicken breasts
1/2 cup chopped broccoli
1/3 cup chopped red bell pepper
1/3 cup chopped yellow bell pepper
1/3 cup sliced mushrooms
2 fresh bay leaves
2 sprigs fresh thyme
Salt and freshly ground black pepper
Directions
- In a medium pan over medium heat, add the oil and saute the onions until translucent. Add the tomatoes to the pan and squash them to form liquid. Bring the mixture to a boil, then reduce the heat to a simmer. Add the chicken breasts, broccoli, red and yellow bell peppers, mushrooms, bay leaves and thyme. Season with salt and pepper. Cook until the chicken is cooked through, 8 to 15 minutes depending on thickness.