Poached Lemon Herb Chicken with Sumac Onions and Pomegranate
A refreshing Lebanese-inspired poached chicken dish featuring tender chicken breasts gently cooked in aromatic lemon and herb broth, served with tangy sumac-spiced onions and vibrant pomegranate seeds for a bright, seasonal finish.
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Overview
This Lebanese-inspired poached chicken dish brings together tender chicken breasts gently cooked in a fragrant lemon and herb broth. Accompanied by bright, tangy sumac-spiced onions and jewel-like pomegranate seeds, it’s a fresh, seasonal, and vibrant meal perfect for a weeknight dinner or a lean, flavorful lunch.
Why you’ll love it
- Delicately poached chicken stays moist and tender without added fat.
- Sumac onions add a unique tangy depth to the dish.
- Pomegranate seeds contribute a burst of sweetness and texture.
- Quick and easy to prepare with minimal ingredients.
- Celebrate seasonal produce in a healthy, flavorful way.
Ingredient notes
- Chicken breasts: Use skinless, boneless breasts for even cooking.
- Lemon: Fresh lemon juice and zest infuse bright citrus flavor.
- Fresh herbs: Parsley, dill, and thyme provide aromatic depth.
- Sumac: A Middle Eastern spice with a tart, lemony flavor perfect for onions.
- Pomegranate seeds: Fresh arils add color and sweetness; can substitute with dried if fresh unavailable.
- Onions: Red onions are preferred for their mild, sweet flavor and color.
Serving & storage
Serve the poached chicken sliced alongside the sumac onions and scattered pomegranate seeds. This dish pairs well with warm flatbreads, rice, or a fresh salad. Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently to avoid drying the chicken. For longer storage, the poached chicken (without onions or pomegranate) can be frozen for up to 2 months.
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Chef tips
- Use a thermometer to ensure the chicken reaches a safe internal temperature of 75°C (165°F) for food safety.
- Poaching liquid can be strained and reserved as a light broth for soup or cooking rice.
- If fresh pomegranate is unavailable, dried unsweetened arils can be a substitute, though fresh is preferred for brightness.
Ingredients
- 4skinless, boneless chicken breasts (about 150g each)
- 1 literwater or low-sodium chicken broth
- 1lemon, zested and juiced
- 2 tablespoonsfresh parsley, chopped
- 1 tablespoonfresh dill, chopped
- 1 tablespoonfresh thyme leaves
- 1 teaspoonsalt
- 1/2 teaspoonblack pepper
- 1 mediumred onion, thinly sliced
- 2 teaspoonssumac spice
- 100 grams (about 2/3 cup)pomegranate seeds
- 1 tablespoonolive oil
- to tastesalt for sumac onions
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Equipment
- saucepan with lid
- knife
- cutting board
- measuring spoons
- citrus zester or grater
- mixing bowl
Nutrition per serving
- Calories280
- Protein35 g
- Carbs10 g
- Fat7 g
Step-by-step
Step 1
In a medium saucepan, combine water or chicken broth, lemon zest, lemon juice, parsley, dill, thyme, salt, and pepper. Bring to a gentle simmer over medium heat.Step 2
Reduce heat to low. Add chicken breasts to the simmering broth and cover. Poach gently for 15 minutes or until chicken is cooked through and reaches an internal temperature of 75°C (165°F).Step 3
While the chicken poaches, place sliced red onions in a bowl. Sprinkle sumac and a pinch of salt over the onions, drizzle with olive oil, and toss to combine. Set aside to marinate and soften.Step 4
Remove chicken breasts from the poaching liquid and let rest for 5 minutes before slicing.Step 5
Serve sliced chicken topped with sumac onions and scattered pomegranate seeds for a bright, flavorful finish.
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