Poached Chicken with Bright Herb Salsa Verde
Ingredients
- 2 poundschicken breasts (boneless, skinless)
- ·water
- ·salt
- ·fresh parsley
- ·fresh cilantro
- ·fresh basil
- ·garlic
- ·lime
- ·jalapeño
- ·olive oil
- ·red onion
- ·cucumber
Prep
- 01
Roughly chop 1 cup fresh parsley
- 02
Roughly chop 1/2 cup fresh cilantro
- 03
Roughly chop 1/4 cup fresh basil
- 04
Mince 2 cloves garlic
- 05
Juice 2 limes
- 06
Mince 1 small jalapeño, removing seeds and white ribs if you prefer less heat
- 07
Dice 1/2 red onion
- 08
Dice 1 large cucumber
Method
- 01
Fill a large pot with 2 quarts water and add 1 tablespoon salt. Bring to a boil.
- 02
Add chicken breasts, return to a gentle boil, then reduce heat to low. Simmer uncovered for 12 to 15 minutes, until the chicken is cooked through (internal temperature 165°F).
- 03
Remove chicken with tongs and place on a cutting board. Let cool for 5 minutes, then shred or cube into bite-sized pieces.
- 04
In a food processor or blender, combine 1 cup parsley, 1/2 cup cilantro, 1/4 cup basil, 2 cloves garlic, 2 tablespoons lime juice, 1 small jalapeño (seeds removed for less heat), 1/3 cup olive oil, and 1/2 teaspoon salt. Pulse until chunky (not smooth). Taste and adjust lime juice or salt as needed.
- 05
Toss warm shredded chicken with 3/4 cup salsa verde (reserve the rest). Divide among meal-prep containers.
- 06
Top each container with diced red onion and cucumber. Drizzle with reserved salsa verde just before serving or eating.
Spice Tips
For a milder version, omit the jalapeño entirely. For extra heat, add 1/2 teaspoon red pepper flakes or a pinch of cayenne to the salsa verde. A squeeze of fresh lime juice right before eating brightens every bite.
Store containers in the refrigerator for up to 4 days. The salsa verde keeps the chicken moist as it sits. Add fresh vegetables just before eating to prevent sogginess. Chicken reheats gently in the microwave (1 to 2 minutes per container) or can be enjoyed cold. For a heartier meal, serve over rice or with warm tortillas.