Try this healthy recipe from Gwinganna Wellness Retreat. Coconut Poached Chicken Ingredients 4 x 150g chicken breast fillets 1 cup coconut milk 1 lime and 1 orange, juice and zest 2 star anise pods 1 cup quinoa pinch sea salt 1 small knob fresh turmeric 1 cardamon pod, crushed Salsa: ½ cup each mango, melon and tomato, diced 4 sprigs basil, chives, coriander, chopped 1 small chilli, chopped 1 lemon, juiced pinch sea salt Asian greens: 2 bok choy, shredded 1 cup bean sprouts 12 snow peas ¼ capsicum, cut into fine strips Method Marinate chicken in coconut milk, citrus and star anise for 1-2 hours. Preheat oven to 150ºC if poaching in the oven. Poach chicken with marinade in a tray in the oven for approx 10-12 minutes or in a pan, covered. Remove chicken from tray or pan and set aside. Heat marinade and juices until reduced to half then process in a blender to create a smooth sauce. Rinse quinoa and drain, then place in a pot or rice cooker with turmeric and cardamom, using approx. 1 cup quinoa to 2 cups water. Bring to a boil and simmer with lid on until all liquid has been absorbed. This should take approx. 12-15 minutes. Fluff the quinoa with a fork and allow to cool. For the salsa, dice fruits and tomato, mix with chopped herbs, chilli and lemon. Prepare green vegetables by steaming them lightly. To serve, slice chicken on top of the lightly steamed greens, add a drizzle of the poaching juices sauce and top with a spoonful of salsa. Serve quinoa on the side. Serves 4 Thank you to Gwinganna Wellness Retreat for contributing this delicious Coconut Poached Chicken recipe. Find more recipes in their latest book, A Guide To Gwinganna. For more tasty recipes like this Coconut Poached Chicken, visit: Gwinganna’s Super Healthy Mushroom Paté Recipe Pumpkin Soup Gwinganna’s Asian Style Thai Gwinganna’s Chai Golden Milk Recipe Made With Turmeric
