I love poached chicken and the secret is not to overcook the chicken. I use a meat thermometer to check the internal temperature to be sure it's cooked through. 
You could also use cold roasted free-range or organic chicken instead if you like. 

Legumes such as cannellini and other beans, chickpeas and lentils provide the ideal type of fibre to feed the good bacteria in your digestive system. They are a low glycaemic index (GI) food helping to provide long-lasting energy. And, besides providing the low GI carbohydrate, they also provide a good source of vegetarian protein. 
Team them with colourful vegetables as I have here to make a totally nutritious meal or side dish. 

Polenta is a meal made from dried corn and makes a very hearty and economical dish that can be flavoured with all manner of herbs and vegetables. 
You can make the polenta a day ahead and cook it close to serving time. I prefer to make my own tomato salsa but if you're pressed for time, buy a good quality salsa to serve with the polenta. 

This is a light and health version of cannelloni using rice paper instead of pasta so it's gluten free too. This is a very popular recipe and I hope you enjoy it. 

​When you choose to be a vegetarian or if you are including vegetarian meals in your diet, it is important to eat enough protein. Some people become vegetarian by just omitting meat, poultry and fish without replacing them with vegetarian sources of protein. Chickpeas and other legumes are a good vegetarian option and when combined with a grain food such as bread, rice or pasta, make a "complete" protein or one containing all the essential amino acids. These patties are a vegetarian version of Thai fish cakes and have the added bonus of providing good dietary fibre which is great for improving elimination and also helps to reduce high blood cholesterol. Serve with sweet chilli sauce if you like.