Healthy poached chicken green dinner bowl

Use creamy coconut milk to poach these succulent chicken tenderloins for an extra boost of flavour.

Ingredients

160ml (2/3 cup) coconut milk

60ml (1/4 cup) fresh lime juice

550g Lilydale Free Range Chicken Tenderloins, trimmed

1 bunch broccolini, trimmed, halved

100g snow peas, trimmed, halved lengthways

100g green beans, trimmed

450g pkt microwave brown rice, heated

55g (1 cup) bean sprouts, trimmed

50g baby spinach

1/3 cup Birch & Waite Green Goddess dressing, to serve

1/4 cup baby or small mint leaves, to serve

1 tbsp chopped pistachios, to serve

Lime wedges, to serve

Directions

• Step 1

  Combine coconut milk, lime juice and 250ml (1 cup) water in a medium saucepan. Add chicken and place over medium heat. Gently simmer for 5-6 minutes or until chicken is cooked through. Transfer to a chopping board and set aside to cool slightly. Slice chicken.

• Step 2

  Blanch broccolini, snow peas and beans in a large saucepan of boiling water for 2 minutes or until tender crisp. Drain and refresh under cold running water. Drain.

• Step 3

  Divide chicken, rice, broccolini, peas, beans, sprouts and spinach among bowls. Drizzle with dressing and sprinkle with mint and pistachios. Serve with lime wedges, if desired.