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Prep Time:25 minsAdditional Time:15 minsTotal Time:40 minsServings:4Yield:12 cupsJump to Nutrition Facts
Prep Time:25 minsAdditional Time:15 minsTotal Time:40 minsServings:4Yield:12 cups
Prep Time:25 mins
Prep Time:
25 mins
Additional Time:15 mins
Additional Time:
15 mins
Total Time:40 mins
Total Time:
40 mins
Servings:4
Servings:
4
Yield:12 cups
Yield:
12 cups
Jump to Nutrition Facts
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Ingredients
2cupswhole milk
1tablespoonground coriander
1tablespoonground cumin
1tablespoonground turmeric (see Tip)
2largecloves garlic, crushed
1 ½teaspoonssalt, divided
1poundboneless, skinless chicken breasts, trimmed
1(15 ounce) canchickpeas, rinsed
¼cupextra-virgin olive oil
3tablespoonsred-wine vinegar
4cupsbite-size broccoli florets
¼cupfresh cilantro
DirectionsWhisk milk, coriander, cumin, turmeric, garlic and 1 teaspoon salt in a large saucepan. Bring to a simmer over medium heat. Add chicken and chickpeas. Adjust heat to maintain a bare simmer and cook, partially covered and turning the chicken occasionally, until an instant-read thermometer inserted in the thickest part registers 165 degrees F, about 20 minutes.Transfer the chicken to a clean plate and cover to keep warm. Pour the poaching liquid through a fine-mesh strainer set over a medium heatproof bowl. Transfer 1/4 cup of the liquid and the garlic to a mini food processor. Add oil, vinegar and the remaining 1/2 teaspoon salt. Process the dressing until smooth.Slice or shred the chicken and combine in a large bowl with the chickpeas, arugula, broccoli and cilantro. Toss with the dressing.TipsTip: Learn more aboutwhy turmeric is so good for you.To make ahead: Refrigerate chicken and dressing (Steps 1 & 2) separately for up to 2 days.Originally appeared: EatingWell Magazine, October 2019
Directions
Whisk milk, coriander, cumin, turmeric, garlic and 1 teaspoon salt in a large saucepan. Bring to a simmer over medium heat. Add chicken and chickpeas. Adjust heat to maintain a bare simmer and cook, partially covered and turning the chicken occasionally, until an instant-read thermometer inserted in the thickest part registers 165 degrees F, about 20 minutes.Transfer the chicken to a clean plate and cover to keep warm. Pour the poaching liquid through a fine-mesh strainer set over a medium heatproof bowl. Transfer 1/4 cup of the liquid and the garlic to a mini food processor. Add oil, vinegar and the remaining 1/2 teaspoon salt. Process the dressing until smooth.Slice or shred the chicken and combine in a large bowl with the chickpeas, arugula, broccoli and cilantro. Toss with the dressing.TipsTip: Learn more aboutwhy turmeric is so good for you.To make ahead: Refrigerate chicken and dressing (Steps 1 & 2) separately for up to 2 days.
Whisk milk, coriander, cumin, turmeric, garlic and 1 teaspoon salt in a large saucepan. Bring to a simmer over medium heat. Add chicken and chickpeas. Adjust heat to maintain a bare simmer and cook, partially covered and turning the chicken occasionally, until an instant-read thermometer inserted in the thickest part registers 165 degrees F, about 20 minutes.
Transfer the chicken to a clean plate and cover to keep warm. Pour the poaching liquid through a fine-mesh strainer set over a medium heatproof bowl. Transfer 1/4 cup of the liquid and the garlic to a mini food processor. Add oil, vinegar and the remaining 1/2 teaspoon salt. Process the dressing until smooth.
Slice or shred the chicken and combine in a large bowl with the chickpeas, arugula, broccoli and cilantro. Toss with the dressing.
Tips
Tip: Learn more aboutwhy turmeric is so good for you.
To make ahead: Refrigerate chicken and dressing (Steps 1 & 2) separately for up to 2 days.
Originally appeared: EatingWell Magazine, October 2019
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Nutrition Facts(per serving)371Calories20gFat19gCarbs31gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
