Monday, May 8, 2017

Super Simple Poached Chicken Breasts {Low-FODMAP}

Super Simple Poached Chicken Breasts - Only 3 Ingredients and Low-FODMAP  /  Delicious as it Looks

We tend to eat a lot of chicken in our house, and I think that's pretty common across the U.S. Americans love their chicken! Now that warmer weather is here, I like to eat salads with chicken for lunch. Having a super simple method for cooking chicken is a must for me. This chicken also works great in casserole recipes, like my Turkey (or Chicken) Tetrazzini.

A lot of poached chicken recipes call for aromatics, like carrots, celery, onion, and herbs. I'm too lazy to even do that. If I have some homemade chicken broth or stock on hand, I will use that to cook the chicken in. But if not, I just use water and salt. How lazy am I? I guess I just need to save my energy for more worthy pursuits than cooking basic chicken. Well, anyways, I think it tastes just fine cooked in water and salt. The chicken is also tender and juicy, perfect for the chicken salad recipe I will be sharing with you in my next post!

Super Simple Poached Chicken Breasts - Only 3 Ingredients and Low-FODMAP  /  Delicious as it Looks

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Poached Chicken Breasts
makes about 2 to 2.5 cups chopped cooked chicken


2 large boneless, skinless chicken breasts (about 1 to 1.5 lbs)
1 teaspoon salt
water or (unsalted) Low-FODMAP Chicken Stock or Broth

  1. Place chicken in a large saucepan and add water or broth/stock to cover the chicken. Bring to a boil, reduce heat and simmer, partially covered, for 10 minutes.
  2. Remove pan from heat, completely cover and let stand for 15 to 20 minutes, or until chicken registers an internal temperature of 165 degrees F.
  3. Remove chicken from pan and place on a cutting board to let cool. The chicken will be a bit easier to cut after it has cooled a while. Slice or chop chicken and place in the refrigerator to chill and use in your favorite recipes.

Adapted from The Spruce.

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