How to Cook Perfect Poached chicken breast and roasted veggies bowl

Poached chicken breast and roasted veggies bowl. Cut the eggplant into small cubes and slice the tomatoes. Make the roasted veggies: Cut the potatoes in half. Arrange on half of a baking sheet and spread the carrots on the other half.

Poached chicken breasts are a simple yet versatile ingredient. They're the perfect blank-slate for a variety of delicious sauces and ingredients. And if done correctly, you'll get beautifully tender and juicy chicken. You can cook Poached chicken breast and roasted veggies bowl using 6 ingredients and 7 steps. Here is how you cook that.

Ingredients of Poached chicken breast and roasted veggies bowl

It's 1 of small eggplant.
It's 2 of tomatoes.
You need 200 gram of chicken breast.
You need of Broccoli florets(I used frozen).
It's of Green peas (I used frozen).
It's of Tahini.

Watch the full process in the video below and keep reading for a few tips on how to. Remove the chicken breast from the pan to warmed plates or wide bowls, divide the veggies evenly. Mix the cream with the cornstarch solution. In this bowl the roasted broccoli, cauliflower, sweet potato, and chicken breast are super flavourful and constant great with the crisp spinach, chickpeas, and crunchy pumpkin and hemp seeds.

Poached chicken breast and roasted veggies bowl instructions

Preheat the oven to 200℃. Cut the eggplant into small cubes and slice the tomatoes.
Drizzle 1-2 tablespoons of olive oil on each vegetable separately, sprinkle some coarse salt and arrange on a baking tray..
Bake for 45 min- 1hour Until soft and juicy. Keep an eye so the tomatoes won't burn..
Boil water in a small pot and put the chicken breast inside, bring to a second boil and cook for about 10 minutes until the chicken is done and no longer pink inside..
Remove the chicken from the water and cut to a few slices/chunks. Heat the broccoli and green peas in the microwave. (Or cook them in water).
Arrange the chicken and vegetables on a plate, sprinkle some salt and drizzle tahini over it..
Of course you can be creative and use any kind of vegetable you like..

With the same concept of a "macro bowl" this buddha bowl recipe has a nice balance of macronutrients too. Poached chicken has added flavor thanks to veggies, peppercorns, and tomato paste added to boiling stock creating a flavorful and juicy chicken. Poached chicken has much more flavor and a better taste than boiled chicken. If you want to eat more lean protein, give this recipe a try. Crispy tender roasted veggies, buttery avocado, all together in a bowl with a drizzle of green tahini sauce.

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