Sous Vide Chicken Breast

Name: Sous Vide Chicken Breast
Prep time: 10 min
Cook time: 180 min
Total time: 190 min
Ingredients: 4 (4 ounce) skinless, boneless chicken breast halves; 1 tablespoon vegetable oil; 2 teaspoons herbes de Provence; 2 teaspoons garlic paste; 0.5 teaspoon salt; 4 strips lemon zest; 1 1 medium sous vide vacuum bag

4.7

(9)

4 Reviews

3 Photos

Cook chicken sous vide before using in any grilled chicken recipe.

Recipe by YOLANDA

Updated on June 15, 2022

overhead angle looking down a sliced chicken breasts on a plate

3

Prep Time:

10 mins

Cook Time:

3 hrs

Total Time:

3 hrs 10 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

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

Set up a water bath and immersion circulator according to manufacturer's instructions. Bring water to 143 degrees F (62 degrees C).
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.
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)

151	Calories
6g	Fat
0g	Carbs
22g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 151
% Daily Value *
Total Fat 6g	7%
Saturated Fat 1g	6%
Cholesterol 59mg	20%
Sodium 424mg	18%
Total Carbohydrate 0g	0%
Dietary Fiber 0g	1%
Total Sugars 0g
Protein 22g
Vitamin C 3mg	13%
Calcium 13mg	1%
Iron 1mg	4%
Potassium 145mg	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.