Poached chicken with carb-free vege rice

I love the idea of cauliflower and broccoli as a carb-free rice! Not only is this a great gluten-free option but perfect for those trying the Paleo diet philosophy or simply trying to reduce carbohydrate intake at night. I heard Sammy and Bella from the Channel 7 morning show talking about the Paleo 'fake-rice' creation and I couldn't wait to try it. To accompany this healthy creation is some virtuous poached chicken; poaching chicken is not only healthy but makes the meat succulent and moist. Just make sure to use a low heat once it comes to a boil, otherwise the chicken will be tough and stringy. 


Poached Chicken:

2 chicken breasts
1 sprig thyme
2 bay leaves
1 cinnamon stick
½ lemon
½ tsp black pepper corns
1 tsp all spice berries
1L chicken stock

(Reserve 700mL of poaching stock for sauce)

Cauliflower and broccoli rice:
½ head of cauliflower 

½ head of broccoli

Herb salad:
½ bunch picked coriander leaves
½ bunch picked mint leaves
¼ red onion thinly sliced
1 tbs extra virgin olive oil
1 tbs sherry vinegar

salt and pepper

To serve - toasted pinenuts, sunflower seeds and cinnamon. 

Method:

Place chicken breasts, chicken stock in a medium sized pot and add thyme, bay leaves, cinnamon, lemon, peppercorns and all spice berries. Bring to the boil then take off the heat and cover. Leave chicken to poach in the hot stock for 25 minutes then remove and set aside. Reduce 700mL of strained stock by half to make a sauce.

For cauliflower rice, place florets from cauliflower and broccoli in a food processor and process until the mixture resembles rice. Alternatively you and grate the florets. Season and place in a bowl. Just before serving place in microwave for 2 minutes.

Cut the poached chicken into pieces. Drizzle some hot reduced stock over the top of the chicken pieces and a sprinkle of cinnamon and toasted pine nuts and sunflower seeds. Garnish with herb salad and serve with a cheek of lemon.