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.
Recipe by Cooking Light October 2005
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Recipe Summary
Ingredients
Directions
Source
Tabla Restaurant and Bread Bar, New York, New York
Nutrition Facts
Per Serving:
314 calories; calories from fat 20%; fat 6.9g; saturated fat 1.2g; mono fat 3.4g; poly fat 1.3g; protein 47.9g; carbohydrates 17.5g; fiber 6.6g; cholesterol 99mg; iron 5.3mg; sodium 832mg; calcium 499mg.