Poached chicken breast with courgette

Poached chicken breast with courgette

Total: 40 Min. | Active: 40 Min.
Nutritional value / people: 475 kcal
, Fat: 33 g
, Carbohydrate: 8 g
, Protein: 35 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Chicken breasts

1 ½litres chicken bouillon
2sprigs rosemary
1 bay leaf
4 peppercorns, crushed
4 chicken breasts (approx. 120 g each)

Courgette strips

1tbsp olive oil
1 garlic clove, pressed
3 courgettes, cut lengthwise into thin strips
250g cherry tomatoes, halved
½tsp sea salt
a little pepper

Rocket & mint pesto

60g rocket
1bunch peppermint
1 garlic clove
½ lemon, use the zest and juice
½tbsp liquid honey
1dl olive oil
½tsp salt
a little pepper
40g Parmesan, grated
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How it's done

Chicken breasts

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.

Courgette strips

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

Rocket & 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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