Poached Chicken with Salsa Verde and Bok Choy

To save prep time, use prechopped onion, carrot, and celery, and mince the 11 garlic cloves at once; then portion as needed. Reserve the full-flavored poaching liquid, and use it as the base for a soup, to cook rice, or to stir into sauces. Bok choy, an Asian member of the cabbage family, makes this dish calcium-rich.

Yield: 6 servings (serving size: 1 chicken breast half, about 2 tablespoons salsa, and 1/2 cup vegetables)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 314
  • Calories from fat: 20%
  • Fat: 6.9g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 1.3g
  • Protein: 47.9g
  • Carbohydrate: 17.5g
  • Fiber: 6.6g
  • Cholesterol: 99mg
  • Iron: 5.3mg
  • Sodium: 832mg
  • Calcium: 499mg

Ingredients

  • Chicken:
  • 4 cups water
  • 1 1/2 cups chopped leek (about 1 large)
  • 1 cup chopped onion
  • 1 cup chopped carrot
  • 3/4 cup chopped celery
  • 1 tablespoon grated peeled fresh ginger
  • 1 teaspoon crushed coriander seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon ground turmeric
  • 5 garlic cloves, minced
  • 4 (14-ounce) cans fat-free, less-sodium chicken broth
  • 2 serrano chiles
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 (6-ounce) skinless, boneless chicken breast halves
  • Salsa verde:
  • 1/2 cup minced fresh cilantro
  • 1/4 cup fresh lime juice
  • 2 tablespoons minced fresh basil
  • 2 tablespoons minced fresh flat-leaf parsley
  • 1 tablespoon minced fresh tarragon
  • 1 tablespoon olive oil
  • 2 teaspoons finely chopped serrano chile
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • 3 garlic cloves, minced
  • Vegetables:
  • 2 teaspoons olive oil
  • 2 tablespoons finely chopped shallots
  • 1 tablespoon grated peeled fresh ginger
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 3 garlic cloves, minced
  • 2 cups sliced peeled kohlrabi
  • 12 radishes, sliced
  • 1/2 cup fat-free, less-sodium chicken broth
  • 3 cups halved baby bok choy

Preparation

  1. To prepare chicken, combine first 13 ingredients in a large Dutch oven; bring to a boil. Reduce heat, and simmer 15 minutes. Sprinkle 1/2 teaspoon salt and 1/4 teaspoon black pepper over chicken; add chicken to pan. Bring to a boil; reduce heat, and simmer 5 minutes. Remove pan from heat. Cover and let stand 30 minutes. Remove chicken from pan with a slotted spoon; cut into 1/4-inch-thick slices. Reserve poaching liquid for another use.
  2. To prepare salsa verde, combine the cilantro and next 9 ingredients (through 3 minced garlic cloves), stirring until well blended.
  3. To prepare vegetables, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add shallots and next 5 ingredients (through 3 garlic cloves) to pan; sauté 1 minute. Add kohlrabi and radishes; sauté 2 minutes. Stir in 1/2 cup broth; bring to a simmer. Cook 8 minutes or until vegetables are almost tender. Add bok choy; cook 2 minutes or until vegetables are tender. Serve with chicken and salsa.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Poached Chicken with Salsa Verde and Bok Choy Recipe at a Glance
advertisement
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy