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Cook chicken sous vide before using in any grilled chicken recipe.
Ingredients
- 4 (4 ounce) skinless, boneless chicken breast halves
- 1 tablespoon vegetable oil
- 2 teaspoons herbes de Provence
- 2 teaspoons garlic paste
- ½ teaspoon salt
- 4 strips lemon zest
- 1 1 medium sous vide vacuum bag
Directions
Step 1
Set up a water bath and immersion circulator according to manufacturer's instructions. Bring water to 143 degrees F (62 degrees C).
Step 2
Place chicken, oil, herbes de Provence, garlic paste, salt, and lemon zest in a bowl. Mix until coated. Place in the vacuum bag in a single layer; seal.
Step 3
Submerge bagged chicken in the water bath and cook for 3 hours. Cool chicken in the sealed bag under cold running water.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 151 | |
| % Daily Value * | |
| Total Fat6g | 7% |
| Saturated Fat1g | 6% |
| Cholesterol59mg | 20% |
| Sodium424mg | 18% |
| Total Carbohydrate0g | 0% |
| Dietary Fiber0g | 1% |
| Total Sugars0g | |
| Protein22g | |
| Vitamin C3mg | 13% |
| Calcium13mg | 1% |
| Iron1mg | 4% |
| Potassium145mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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