COCONUT POACHED CHICKEN WITH SPINACH, BASIL AND YOGHURT
This is one of my all time favourite lunch time treats, I actually originally got this recipe and tried this from my local health food café near where I work and I have been obsessed with it ever since. The best part about it is you can just have it as is, as a salad with chicken in it or for something more substantial like dinner or for the boys you can cook up some wholegrain pasta and have with mixed in with it.
- 1 CUP CRACKED WHEAT
- 8 TABLESPOONS GREEK YOGHURT
- 6 TABLESPOONS OLIVE OIL
- 2 TABLESPOONS RED WINE VINEGAR
- 1 TEASPOON MIXED SPICE
- JUICE HALF A LEMON
- 1 BUNCH HANDFUL BASIL LEAVES, SHREDDED
- 4 LARGE HANDFULS BABY SPINACH LEAVES, SHREDDED
- 100g PINE NUTS, TOASTED
- ½ RED ONION, FINELY CHOPPED
- 250g CHICKEN BREAST FILLETS
- 400ml LIGHT COCONUT MILK
- SEA SALT AND CRACKED PEPPER TO TASTE
Cook cracked wheat to the packet instructions.
Make coconut-poached chicken: Combine coconut milk, water in a medium saucepan set over medium-high heat. Bring mixture to the boil, then reduce heat to a simmer and add chicken. (If chicken isn’t submerged, add enough water to just cover.) Simmer mixture gently for 15 minutes, or until chicken is just cooked. Remove saucepan from heat, leaving chicken in coconut broth for 5 more minutes
Combine the yoghurt, olive oil, vinegar, mixed spices, lemon and onion in a large bowl. Stir until combined.
Add the cracked wheat, basil, spinach and half of the pine nuts and season with salt and pepper. Add the shredded chicken and toss gently to combine. Serve and scatter with the remaining pine nuts.
If you're time poor you can also buy a roast chicken from the supermarket and shred to add to your meal, however you will obviously lose the coconut flavour