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Coconut poached chicken and veggies salad Moist and delicious

All we can say is.. YUM

Ingredients (serves 4):

  • 2 chicken breasts
  • 1 can of organic coconut milk (alternatively use water)
  • mixed veggies – a head of broccoli, 1/2 a red capsicum, a handful of snow peas, 2 big mushrooms, 1 carrot, 1/2 zucchini, 1 bunch of bok choy, 4 kale leaves
  • Chilli flakes
  • Tamari sauce (can use soy sauce or other asian sauces)
  • Iceberg lettuce to serve (optional)

How to cook:

  • Pop a can of coconut milk in a saucepan with 2 chicken breasts and bring to the boil (careful coconut milk spits!)
  • Once it has boiled turn the heat down a little and let it strongly simmer for 12-15 minutes
  • Then turn the heat off and let the chicken sit for 5 minutes in the saucepan
  • Drain the milk  / take the chicken out of the saucepan
  • Use two forks and shred the delicious moist chicken!

Meanwhile – while the chicken is cooking:

  • Cut up a ton of veggies to stirfry – we used a head of broccoli, 1/2 a red capsicum, a handful of snow peas, 2 big mushrooms, 1 carrot, 1/2 zucchini, 1 bunch of bok choy, 4 kale leaves and some chilli flakes
  • Throw them in a big pan with a bit of oil and stir fry them until they are almost cooked, then turn the heat off and wait until the chicken is ready

Combine the chicken and veggies and put back on the heat:

  • Add the cooked shredded chicken in with the veggies and pop them back on the heat
  • Throw in some tamari sauce and cook for a few minutes

Serve and enjoy!

  • Serve on a bed of shredded / thinly cut iceberg lettuce with a sprinkling of mixed seeds (we used linseeds, pepitas and sunflower seeds)

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