Poached Chicken with Green Goddess Drizzle
Ingredients
- 4chicken breasts (boneless, skinless)
- ·water
- ·salt
- ·fresh dill
- ·fresh tarragon
- ·fresh parsley
- ·fresh chives
- 2 clovesgarlic
- 1lemon
- ½ cupmayonnaise
- ¼ cupGreek yogurt
- 1 tablespoonwhite wine vinegar
- 1shallot
Prep
- 01
Mince 2 cloves garlic and 1 shallot.
- 02
Juice 1 lemon into a small bowl.
- 03
Roughly chop 1/4 cup fresh dill, 1/4 cup fresh tarragon, 1/4 cup fresh parsley, and 2 tablespoons fresh chives.
Method
- 01
Fill a large pot with water and add 2 tablespoons salt. Bring to a boil over high heat.
- 02
Add chicken breasts to the boiling water. Return to a simmer, then reduce heat to medium-low and gently poach for 12 to 15 minutes, until a meat thermometer reads 165°F at the thickest point.
- 03
Remove chicken from the poaching liquid and let cool on a cutting board for 5 minutes. Slice into bite-sized pieces or leave whole depending on your preference.
- 04
In a blender, combine mayo, Greek yogurt, lemon juice, white wine vinegar, dill, tarragon, parsley, chives, minced garlic, and minced shallot. Blend until smooth and bright green. Taste and adjust salt as needed.
- 05
Divide poached chicken among storage containers. Drizzle generously with green goddess sauce or serve it on the side to keep the chicken tender during storage.
Spice Tips
For a peppery kick, whisk in 1/2 teaspoon Dijon mustard with the sauce. A pinch of red pepper flakes adds subtle heat. You can also stir in 1 teaspoon fresh grated horseradish for a bracing brightness, though omit the vinegar if you do.
Poached chicken stays moist and tender for up to 4 days refrigerated. Store chicken and sauce separately if meal-prepping for the week; drizzle just before eating to prevent sogginess. The green goddess sauce is also excellent over grilled fish, roasted vegetables, or hard-boiled eggs.