Sous Vide Chicken and Sauteed Vegetables Recipe

For the Sous Vide Chicken

Preheat the water bath to 141°F (60.6°C).

Salt and pepper the chicken and place in the sous vide bag. Position 2 slices of lemon on each breast then seal the bag. Place the bag in the water bath and cook the chicken for 2 to 4 hours, until pasteurized.

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

For the Sauteed Vegetables

Working on each vegetable individually, heat some oil in a pan over medium heat, add the vegetable and cook until tender, stirring occasionally, then remove from the heat.

Once the vegetables are all tender, combine them in a bowl and season with salt and pepper.

To Assemble

Take the sous vide bag out of the water and remove the cooked chicken from the bag. Dry it off thoroughly using paper towels or a dish cloth. Lightly salt the chicken then quickly sear it until it starts to brown. Remove from the heat and cut the chicken into slices.

Place the sauteed vegetables in a bowl and top with slices of the chicken. Add some basil leaves and squeeze some lemon juice over the chicken. Drizzle with olive oil, sprinkle with some salt, then serve.