400ml chicken stock
100ml white wine
1 celery stalk, chopped
bunch parsley stalks, tied together
1 bay leaf
4 chicken breasts, skinned
bunch baby carrots, trimmed
16 cherry tomatoes, halved and lightly seasoned to draw out the juices
bunch basil leaves
2 slices of lemon, finely chopped
1. Bring the chicken stock and wine to the boil in a pan and add the celery and herbs. Add the chicken breasts and poach gently for around 10 minutes until cooked through and no pink juices run out when pierced with a knife. Remove from the stock and keep warm wrapped in foil.
Add the carrots to the poaching liquor and cook at a gentle simmer until tender – about 10 minutes. Remove from the liquor and set aside. Reduce the poaching liquor by half and season.
To serve, slice the chicken breasts thickly and arrange on a plate with the poached carrots. Scatter over the tomatoes, basil leaves and chopped lemon then drizzle with a tbsp or two of the reduced poaching liquor.
Carbohydrate 7.6g Protein 36.9g Fibre 0.3g Fat 2.4g
Recipe idea from here