Poached Chicken Breast with Zucchini

Total time: 40m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 475 Kcal, 35g Protein, 8g Carbohydrates, 33g Fat


  • Chicken Breast
  • 1.5 litre chicken stock
  • 2 sprig rosemary
  • 1 bay leaves
  • 4 chicken breasts (approx. 120 g each)
  • 4 peppercorns, crushed
  • Zucchini Strips
  • 1 tbsp. olive oil
  • 3 zucchini, cut lengthways into thin strips
  • 250 g cherry tomatoes, cut in half
  • 1 garlic cloves, pressed
  • 0.5 tsp. sea salt
  • a little pepper
  • Arugula Mint Pesto
  • 60 g arugula
  • 1 bunch peppermint
  • 1 garlic cloves
  • 0.5 lemon, Schale und Saft
  • 0.5 tbsp. liquid honey
  • 1 dl olive oil
  • 0.5 tsp. salt
  • a little pepper
  • 40 g Parmesan, grated

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  • Chicken Breast

    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.
  • Zucchini Strips

    Heat the oil in a non-stick frying pan. Stir fry the garlic, courgette and tomatoes for approx. 5 mins., season.
  • Arugula 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.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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