Poached chicken with tender-stem broccoli, almonds and grapefruit dressing

Pickled ginger, soy sauce and chilli make a fresh zesty dressing for this chicken. A healthy, low-fat recipe that's full of flavour, texture and crunch.

Serves: 4 people


1 cup (250 ml) chicken stock
1 chopped chilli
1 crushed clove of garlic
1 cm knob of chopped ginger
4 skinless deboned chicken breasts
250ml juice of a grapefruit
3ml soy sauce
1 chopped chilli
30ml chopped pickled ginger
400g packet tenderstem broccoli
140g punnet blanched mangetout
200g steamed leaves of baby spinach
2 segmented grapefruits
100g toasted and chopped almonds


Bring stock, chilli, garlic and ginger to a simmer. Add the whole chicken breasts, cover with parchment paper and poach for 15 minutes. Slice the breasts into large pieces. For the dressing, whisk all the ingredients together and keep aside. Serve on a bed of broccoli, mangetout, spinach and grapefruit segments. Sprinkle with almonds and a drizzle of the dressing.


By Abigail Donnelly. Courtesy of Mediclinic family. Visit the digital magazine for more healthy recipe ideas.

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