This is such an easy way to cook chicken and to have on hand for meal prep! You can add all sorts of flavours and herbs to the pot if you like, but I just literally add chicken to keep it as simple as possible.  



500-600g chicken breast skinless
Opt: peppercorns, 1cm fresh ginger, chilli, 1/4 cup soy sauce. 

Personally I dont add flavours to the water as I tend to add the chicken to meals that are full of flavour anyway. You could add to a wrap and load with salad and your favourite dressing or bulk out a soup for extra protein.


Add x2 chicken breasts to a pot and cover with water. Cover with tight fitting lid and bring to gentle boil. MOST IMPORTANT PART: As soon as it boils, take off heat immediately, still covered, for about 20 minutes. The heat of the liquid will cook the chicken through. After 20 minutes you can check the chicken is cooked through and then set aside to cool before slicing or shredding. 

Combine all poached chicken ingredients in a pot. Cover with a tight-fitting lid and bring to a gentle boil. As soon as it comes to the boil, turn off the heat and leave the chicken in the poaching liquid, still covered, for 15-20 minutes (depending on the size of the chicken breasts). Do not lift the lid during this time (or else the heat will escape!). The residual heat of the liquid will cook the chicken through perfectly and keep it nice and moist. Remove chicken from the poaching liquid and set aside to cool slightly before slicing. If it has not cooked all the way through, simply return it to the pot and simmer in the poaching liquid for a few more minutes.