- 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
Poached Chicken Green Bowl
20 mins Prep
30 mins Cook
4 Serves
- 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.
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