Poached Chicken and A Bowl of Vegetable

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Step 1

Heat oil in a Dutch oven over medium-high heat. Add onion to pan; sauté 3 minutes or until softened. Add oregano and garlic; sauté 1 minute. Stir in zucchini and carrots; sauté 5 minutes or until vegetables are tender. Stir in tomatoes, broth and edamame; bring mixture to a boil. Reduce heat and simmer 20 minutes. Stir in spinach and cook until wilted.

Step 2

Remove the chicken from the water and transfer it to a towel-lined plate to drain. Serve warm or let cool completely. Store in a tightly sealed container in the refrigerator for up to 4 days.