How to sous-vide chicken breasts for lunch. This gives 4 breasts and serves 2 people so bag the breasts before cooking and keep half for next time.
Mix the spices together in a bowl. Pepper the chicken and then sprinkle with the spice mixture and seal.
If you don't have onion powder and garlic powder kicking around, finely shop one onion and two garlic cloves and paste a little of that onto the chicken instead. You won't need to use all of it and it doesn't need to stick to it.
At this point you can store the pouch in the refrigerator for up to 2 days, freeze it for up to 6 months, or cook right away.
Heat the sous-vide bath to 60.5?C. Place the pouch in the bath for 2 to 12 hours.
Pre-heat a grill to high heat or a pan to medium-high.
Remove the chciken from the water path and pat dry. Sear until just browned, about 1-2 minutes per side. Remove from the heat and cut into ?" slices.
Place the pasta into a bowl and combine with the pesto. Mix together well. Top with red pepper and chicken. Grate some parmesan on top and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1896g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 211 (10%)|
|Amt Per Serving||% DV|
|Total Fat 23.5g||31 %|
|Saturated Fat 6.2g||31 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 5.3g|
|Cholesterol 1095mg||337 %|
|Sodium 1230.1mg||42 %|
|Potassium 4891.4mg||129 %|
|Total Carbohydrate 5.7g||2 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 5.1g|
|Protein 437g||624 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2102
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