Poached Chicken Breast with Quinoa and Aji Verde | Spicy Peruvian Green Sauce | Low FODMAP Meal Prep

quinoa

🥗Healthier: farro

💰Cheaper: rice

Farro adds a nutty flavor while rice is more economical.

jalapeño

🥗Healthier: poblano

💰Cheaper: bell pepper

Poblano offers mild heat and bell pepper is cost-effective.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier while canola is budget-friendly.

cilantro

🥗Healthier: parsley

💰Cheaper: spinach

Parsley provides a similar flavor, while spinach is more affordable.

Let the chicken breasts come to room temperature.

Fill a medium saucepan with water and place it on the stove over medium-high heat.

Add 1 cup of quinoa to a bowl.

Add 2 cups of water to the quinoa and 2 teaspoons of salt.

Add 2 bay leaves to the quinoa mixture.

Add 2 bay leaves to the poaching water.

Heat the quinoa on high with the lid on and watch for steam.

Once steam appears, reduce heat and cook for 25 minutes.

Add 2 heaped teaspoons of salt and whole peppercorns to the poaching water.

Add a few sprigs of cilantro to the poaching water.

Monitor the poaching water temperature with a kitchen thermometer, aiming for 165 degrees.

When the water reaches 165 degrees, turn off the heat and add the chicken breasts.

Let the chicken sit in the water until the internal temperature reaches 159-160 degrees.

Prepare the Aji Verde by microwaving 1 jalapeño in a measuring cup with water for 5 minutes to soften it.

Cut the stem off the cooked jalapeño and add it to the blender.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary