Poached Chicken Green Bowl

Name: Poached Chicken Green Bowl
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 4 Lilydale Free Range Chicken Breast; 1L good quality chicken stock; 4 cups cooked brown rice; 250g brussel sprouts, finely shaved; 2 baby fennel, finely shaved; 1 granny smith apple, julienned; 1 cup purple sauerkraut; 2 avocados, halved and finely sliced; 2 soft boiled eggs; 4 lemon cheeks; 2 tbs Australian Extra Virgin Olive Oil; 2 tbs sesame seeds, toasted; 2 tbs sunflower seeds, toasted; Chili flakes, to taste; Sea salt, to taste

20 mins Prep

30 mins Cook

4 Serves

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4 Lilydale Free Range Chicken Breast
1L good quality chicken stock
4 cups cooked brown rice
250g brussel sprouts, finely shaved
2 baby fennel, finely shaved
1 granny smith apple, julienned
1 cup purple sauerkraut
2 avocados, halved and finely sliced
2 soft boiled eggs
4 lemon cheeks
2 tbs Australian Extra Virgin Olive Oil
2 tbs sesame seeds, toasted
2 tbs sunflower seeds, toasted
Chili flakes, to taste
Sea salt, to taste

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Pour stock into a large pot and bring to the boil. Add chicken breast and return to the boil, once boiling reduce to low and cook gently covered for 15mins or until chicken is cooked. Remove from poaching liquor and allow to cool slightly before slicing.
To make your bowls, evenly divide the ingredients into four bowls, topping with all the different bits and pieces.