Poached Chicken with Zucchini and Arugula Mint Pesto
Ingredients for 4 servings:
Drop the chicken bouillon cube in 1L (4 cups) of boiling water. Add the rosemary sprigs and a few peppercorns. Reduce the heat, cover and leave to simmer on medium for about 5 minutes. Then add the chicken, cover again, turn off the heat and leave on the hot stove for 15 minutes.
Using a vegetable peeler, peel the zucchini into strips lengthwise. Chop the cherry tomatoes in half. Sauté both in an oiled non-stick pan with 1 clove of garlic for about 5 minutes. Season.
To prepare the arugula mint pesto, mix the arugula with the Parmesan cheese, mint leaves, 1 clove of garlic, the juice of half a lemon and the zest, honey and 100mL (1/3 cup) of olive oil. Season.
Serve the chicken with the strips of sautéed zucchini and cherry tomatoes, place the arugula mint pesto on the side and don’t forget the bread!
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