Poached chicken breast with nectarine green bean saladPosted: May 5, 2010
I AM BACK!! After a few weeks visiting with family, I am back to blogging all our favorite warmer weather recipes!
I found this recipe in the recent Clean Eating Magazine. This was easy to cook and was nice and light with the HOT weather we are having here!!
I did end up using canned no sugar organic peaches as the fresh nectarines werent looking so hot yet! I paired it with ww pasta and a light mixed greens salad!
2 cups low sodium veg stock
2 sprigs fresh rosemary and fresh thyme separated
4 4oz boneless chicken breast
1 lb. green beans rinsed and ends snipped
2 tbsp evoo
2 tbsp balsamic
1 sprig fresh basil
2 nectarines pitted and sliced
2 tbsp sliced almonds-I omitted due to H allergy
Pour stock into a large pot and simmer. Once simmering add 1 sprig rosemary and thyme. Add chicken breast and simmer until completely cooked thru.
In a separate pot, boil water and add green beans. Boil beans for 5 minutes. Drain beans and arrange with sliced fruit on plate.
In a small bowl, combine vinegar and oil and remaining herbs. Stir.
On each plate with fruit and green beans arrange sliced chicken breasts drizzled with balsamic mixture. Add almonds to garnish and I added ww pasta.