Craving a light, nutritious dish to counterbalance those holiday indulgences? This delightful plate features vibrant broccolini paired with a fresh, zesty pesto that complements simple poached chicken beautifully.
Preparation time : 20 mins prep, 20 mins cook time
Serves : 4
Ingredients :
- 4 small skinless chicken breasts
- 50g pine nuts, toasted
- 1 bunch basil leaves, loosely packed
- 50g parmesan, in 1cm cubes
- Zest ½ lemon, plus the juice
- 1/3 cup olive oil
- 1 teaspoon sea salt flakes
- ¼ teaspoon ground white pepper
- 1 bunch broccolini, cut on the diagonal into 3cm pieces
- 40g parmesan cheese, freshly grated
- Drizzle of olive oil, for serving
Method :
- Place the chicken in a large pot. Cover with cold water and add a tablespoon of salt. Place the pot over low heat and bring up to a gentle simmer. Simmer for 8 minutes then turn the heat off. Allow the chicken to cool in the water before slicing into 4cm thick pieces.
- While the water is simmering, add the broccolini and blanch for one minute or until just tender. Remove from the pot with a slotted spoon.
- Reserve a handful of the toasted pine nuts for serving. Put all the rest of the ingredients, including the blanched broccolini, into a blender or food processor and blitz until combined, but still a little bit chunky. Remove to a large bowl.
- Serve the chicken with the pesto and a wedge of lemon.
Recipe by A Better Choice
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