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PATTY STOCKTON
Poached chicken fillet with spicy pineapple salsa
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Ingredients
Directions
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Mix the ingredients for the salsa and season with salt. Leave to taste covered outside the fridge. Meanwhile, cook the rice.
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Put the chicken fillets with the ginger, garlic, bay leaf and a pinch of salt in a pan. Pour in so much cold water that the chicken is just underneath. Bring to the boil, keep at a low setting against the boil and poach the chicken fillet for about 10 minutes.
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Check that the chicken is cooked and poach possibly a few minutes longer. Remove the chicken fillets from the moisture and cut into thick slices.
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Spoon the rice into 4 bowls and spread the slices of chicken over it. Add a large spoon of pineapple salsa. Tasty with a fresh salad.
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Nutrition
485Calories
Fat12% DV8g
Protein70% DV35g
Carbs22% DV67g
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