2 8 oz boneless, skinless chicken breasts
¼ cup fresh herbs, chopped (I used a mixture of basil and oregano)
1 large lemon
1 T olive oil
1 t. salt
½ t. pepper
½ t. garlic powder
Fill your sous vide container with water and set temperature to 150 degrees.
Use a zester to grate the lemon zest into a small bowl. Cut the lemon in half and squeeze the juice into the bowl. (There should be about 2 T of lemon juice.). Pour olive oil and spices into bowl and mix everything together.
Rinse the chicken breasts and pat dry with a paper towel. If desired, lightly salt and pepper chicken.
Place prepared chicken breasts inside vacuum sealer bag. Pour lemon marinade into bag. Use vacuum sealer to close bag. (If using Oliso Vacuum Sealer, use the Moist setting.)
Place the sealed bag into the sous vide water bath, making sure chicken is completely immersed. Top of bag should be above water line. Cook chicken in for 1 to 2 hours. (Sous vide recipes routinely allow for a wide range of cooking times without risk of overcooking.)
Remove from bag from cooker and chicken from bag, reserving the lemon marinade. Allow chicken to rest for 5 to 10 minutes.
While the chicken is resting, place lemon marinade in a sauce pan over high heat. Allow marinade to boil for about a minute, to thicken slightly.
Slice chicken breasts diagonally, fanning out the pieces. Pour cooked lemon marinade over the chicken and serve immediately.
- Category: dinner
- Method: sous vide
Keywords: sous vide chicken, healthy chicken recipes, weeknight dinner ideas