Poached chicken with grapefruit, asparagus & chicory salad

This healthy and light recipe is the perfect for a summer evening.

25 mins

1

Medium

• 1x Field & Flower free-range chicken breast
• 200ml coconut milk
• ½ grapefruit, peeled & finely sliced
• ½ bunch of asparagus
• ½ chicory bulb
• 1tsp chilli flakes
• 1tbsp olive oil
• 1tsp mustard
• Sea salt & freshly ground black pepper

1. Pour the coconut milk into a small pan. Heat the milk to a low simmer with a pinch of salt.

2. Drop the chicken into the pan, place the lid on and poach for 15-20 minutes until cooked through.

3. While the chicken is cooking, slice the grapefruit into thin slithers.

4. Open up the chicory leaves and cut the ends off the asparagus.

5. For the last 5 minutes of the chicken’s cooking time, place the asparagus in to steam with it.

6. Mix the olive oil with the mustard and a pinch of salt and freshly ground black pepper.

7. Plate everything together, then sprinkle over the chili flakes and salad dressing.