Adapted from Inspired Taste

• 1⅓ pounds (600g) skinless, boneless chicken breast

• 3 garlic cloves, smashed

• 2 tablespoons fresh lemon juice

• 1 large or 2 small-medium bay leaf

• 2-3 sprigs fresh thyme

• 1 ½ teaspoons salt

• Water, stock, or broth

1. Add chicken, garlic, lemon juice, bay leaf, thyme, and the salt to a medium pot. Cover chicken completely with water by 1-2 inches.

2. Place the pot over medium heat and heat until the liquid comes to a low simmer. You want to give the chicken as much time as possible in the cooking liquid, so don’t turn up the heat and rush this step.

3. Once at a slow simmer, turn down the heat to low and cook until the chicken is cooked through, 10-15 minutes. To check for doneness, an internal thermometer inserted into the thickest part of the chicken should read 165°F (74°C), and the juices will run clear when you pierce the chicken with a knife.

4. Slice and enjoy!

   • If you do not plan on eating the chicken straightaway, skip the slicing and store tightly covered in the refrigerator.