Poached Chicken with Gremolata Sauce

Poaching is a tried-and-true healthy method of cooking protein because no fat is needed during the cooking process. You can, however, add as much or as little flavor to your cooking liquid as you like to maximize taste. Though simple, this chicken is the perfect vessel for a vibrant take on a herby gremolata sauce.

Poached Chicken with Gremolata Sauce

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Servings

4 people

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Ingredients

• 2 skinless boneless chicken breasts
• 3 cups water or broth
• Aromatics (optional see tip)
• 1/2 cup nonfat Greek yogurt
• 1 garlic clove peeled and crushed
• 2 tsp fresh thyme leaves
• 1/3 cup finely chopped flat-leaf parsley
• 2 Tbsp fresh orange juice

Ingredients 2 skinless boneless chicken breasts 3 cups water or broth Aromatics (optional see tip) 1/2 cup nonfat Greek yogurt 1 garlic clove peeled and crushed 2 tsp fresh thyme leaves 1/3 cup finely chopped flat-leaf parsley 2 Tbsp fresh orange juice

Servings 4 people Print Recipe

Instructions

1. In medium saucepan, place chicken breasts and cover with water or broth and aromatics, if using, enough to cover the chicken plus about 1 inch. Bring to a gentle boil, turn heat down to a simmer, and cover for 8 to 10 minutes, until the chicken’s internal temperature reaches 160 F.
2. Meantime, in small bowl, add yogurt, garlic, thyme, parsley, and orange juice and mix to combine. Set aside.
3. Once chicken is cooked, remove from poaching liquid, and slice into 1/2-inch slices. Serve with gremolata and your choice of side.

Recipe Notes

Per serving: 110 calories; 24 g protein; 1 g total fat (0 g sat. fat); 3 g carbohydrates (2 g sugars, 0 g fiber); 77 mg sodium