Poached Chicken and Greens

A simple, no-fuss midweek meal that’s packed with plenty of protein, dark leafy greens and best of all – it comes with a bowl of delicious hot broth!

Courtesy of Bianca Slade’s Whole Food Simply blog.


  • 2 tsp coconut oil
  • 1 loosely filled tablespoon grated ginger
  • 1/3 cup tamari or gluten free soy sauce
  • 2 teaspoons honey
  • 1/2 cup stock
  • 2 star anise
  • 1 cinnamon stick
  • 1 tsp red chilli flakes (optional)
  • 2 chicken breasts, halved / 2 chicken thighs / 3-4 chicken drumsticks
  • 2-3 bunches of asian greens, leaves separated (pak choy, baby bok choy etc)


  1. Place the oil, ginger, sauce, honey, stock, star anise and cinnamon into a large saucepan or frypan with lid.
  2. Bring to the boil.
  3. Add the chicken and reduce to a simmer.
  4. Simmer for 4 minutes each side or until cooked through.
  5. For the final 2 minutes of cooking add the greens to the pan.
  6. Remove the pan from the heat and let it sit for two minutes prior to serving.
  7. Divide the chicken and greens between four serving dishes and drizzle over the sauce.
  8. Serve. Eat. Enjoy.

For more articles like this, sign up for our Monthly Newsletter

Leave a Reply

The natural health you're looking for