Ingredients:

  • 2 boneless, skinless chicken breasts (1 lb / 450g)
  • 3 cups low-sodium chicken bone broth (710ml)
  • 1 tbsp fresh ginger, peeled and sliced into coins (15g)
  • 1 lemon, sliced into thin rounds
  • 1/2 tsp sea salt (3g)
  • 3 medium Yukon Gold potatoes, peeled and cubed (1.5 lbs / 680g)
  • 2 tbsp unsalted butter (28g)
  • 1/4 cup warm milk or coconut milk (60ml)
  • 1/4 tsp salt (1.5g)
  • 3 large carrots, peeled and sliced into coins (8 oz / 225g)
  • 1 tsp olive oil (5ml)
  • pinch of salt

Instructions:

  1. Place the chicken breasts, sliced ginger, lemon rounds, and salt into a large pot.
  2. Pour in the bone broth until the chicken is fully submerged.
  3. Bring the liquid to a very faint simmer over medium-low heat; cover with a lid and cook for 12–15 minutes, or until the internal temperature reaches 165°F (74°C).
  4. While the chicken poaches, place cubed potatoes in a medium pot, cover with cold water, bring to a boil, and then simmer for 12–15 minutes until fork-tender.
  5. Drain the water from the potatoes and return them to the pot; add butter and milk, then mash until smooth.
  6. During the last 7 minutes of the potato cook time, steam the sliced carrots in a steamer basket or separate pan until tender.
  7. Toss the cooked carrots with olive oil and a pinch of salt.
  8. Use a slotted spoon to lift the chicken from the broth, allowing excess liquid to drip off, and serve alongside the mashed potatoes and carrots.