Lunch

Poached Chicken Breast with Cilantro-Lime Emulsion & Charred Zucchini

Name: Poached Chicken Breast with Cilantro-Lime Emulsion & Charred Zucchini
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 2 servings
Ingredients: 2 boneless, skinless chicken breasts (6 oz each); 3 cups chicken stock (low-sodium); 1 small onion, halved; 2 Thai bird chiles (or 1 serrano); 4 cilantro sprigs; 1 tbsp fish sauce; 2 medium zucchini; 2 tbsp neutral oil (for cooking zucchini); Sea salt and white pepper; For the emulsion: ½ cup cilantro leaves (packed); ¼ cup lime juice; 1 shallot, minced; ¼ cup neutral oil; ¼ tsp fine sea salt; 2 medium radishes, for pickling; 2 tbsp rice vinegar; 1 tsp palm sugar; Pinch of sea salt (for pickle); Thai basil leaves, for garnish

A refined lunch built on technique: chicken breast poached gently in aromatics until it stays impossibly tender, then plated over warm charred zucchini and ribbons of pickled radish, dressed with an emulsified cilantro-lime oil that's both silky and bright. It's elegant but approachable—genuine restaurant technique, but achievable at home.

581cal per serving 47gprotein 22gcarbs 35gfat 15min prep 45min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this