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Poached chicken breast with courgette
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 475
  • Fat about 33g
  • Carbohydrates about 8g
  • Protein about 35g
This is needed
This is needed for 4 people
Chicken breasts
  • 1.5 litres chicken bouillon
  • 2 sprigs rosemary
  • 1 bay leaf
  • 4 chicken breasts (approx. 120 g each)
  • 4 peppercorns, crushed
Courgette strips
  • 1 tbsp olive oil
  • 3 courgettes, cut lengthwise into thin strips
  • 250 g cherry tomatoes, halved
  • 1 garlic clove, pressed
  • 0.5 tsp sea salt
  • a little pepper
Rocket & mint pesto
  • 60 g rocket
  • 1 bunch peppermint
  • 1 garlic clove
  • 0.5 lemons, use the zest and juice
  • 0.5 tbsp liquid honey
  • 1 dl olive oil
  • 0.5 tsp salt
  • a little pepper
  • 40 g Parmesan, grated
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And that's how it's done
And that's how it's done
Chicken breasts
Bring the stock to the boil in a large pan along with all the other ingredients up to and including the peppercorns. Reduce the heat, cover and simmer for approx. 5 mins. over a medium heat. Add the chicken, cover and leave to infuse on the switched-off hob for approx. 15 mins.
Courgette strips
Heat the oil in a non-stick frying pan. Stir fry the garlic, courgette and tomatoes for approx. 5 mins., season.
Rocket & mint pesto
Puree the rocket and all the other ingredients up to and including the pepper. Stir in the cheese. Serve with the chicken and courgette strips.