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Poached Chicken & Risoni Salad

Poached Chicken & Risoni Salad

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Everyone loves a good chicken breast, but how to ensure it stays moist and flavoursome? Why, poaching of course! Poaching is a fat free, easy way to keep meat beautiful and moist, and with vegetable stock and lemon in the mix, we think this gorgeous risoni is going to have you licking the bowl clean.

Tags:HealthyHigh Protein
Allergens:GlutenMilkTree Nuts

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients

Serving 2 people

Ingredientsarrow down iconarrow down icon

Serving 2 people

300 g

pumpkin

½ punnet

cherry tomatoes

1 tsp

vegetable stock

2 fillet

chicken breast

½

lemon

⅔ cup

risoni

(ContainsGluten)

1 bunch

basil

½ block

fetta cheese

(ContainsMilk)

1 tbs

pine nuts

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

Not included in your delivery

1 tbs

olive oil

2 tsp

balsamic vinegar

4 cup

hot water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3290 kJ
Fat27.6 g
of which saturates8.1 g
Carbohydrate83 g
of which sugars12 g
Dietary Fibre0 g
Protein47.7 g
Sodium599 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Knife
Peeler
Baking Paper
Baking Tray
Bowl
Fork
Pot
Strainer
Instructionsarrow up iconarrow up icon
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1

Preheat oven to 200°C/180°C fan-forced. Bring a kettle full of water to the boil. To prepare the ingredients, peel the pumpkin and cut into 1 cm cubes. Halve the cherry tomatoes and finely shred the basil. Lastly, crumble the fetta.

2

Place the pumpkin on one side of a prepared oven tray and toss in half of the olive oil. Season with salt and pepper. Cook in the oven for 10 minutes. Place the cherry tomatoes in a medium bowl and toss in the balsamic vinegar and the remaining olive oil. Season with salt and pepper. Add to other side of the oven tray and place the tray back in the oven for a further 20 minutes.

3

Meanwhile, place the hot water, vegetable stock, and chicken breasts in a medium saucepan. Juice the lemon into the water and then throw in the whole squeezed lemon half to help flavour the stock. Ensure the chicken is fully submerged in the liquid. If it is not, add a little extra water. Place over a medium heat and bring to the boil. As soon as the liquid comes to the boil, reduce the heat to a very gentle simmer. Simmer for 8 minutes, or until the chicken is cooked through. Remove from the poaching liquid and allow to cool slightly. Then, shred the chicken using two forks.

4

While the chicken is cooking, bring another medium saucepan full of water to the boil. Add the risoni and cook for 8 minutes or until ‘al dente’. Drain.

5

Combine the risoni, shredded chicken, basil, fetta, pine nuts, roasted vegetables and any balsamic vinegar and oil left from the roasting tray into the bowl. Season with salt and pepper.

6

To serve, divide the risoni between bowls.