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Sous Vide Citrus Chicken Bowls
100%
1
Kat
By Kat

Sous Vide Citrus Chicken Bowls

4 steps
Prep:15minCook:3h
Updated at: Thu, 17 Aug 2023 02:56:00 GMT

Nutrition balance score

Great
Glycemic Index
50
Low
Glycemic Load
39
High

Nutrition per serving

Calories694.4 kcal (35%)
Total Fat27.5 g (39%)
Carbs77.3 g (30%)
Sugars19.6 g (22%)
Protein37.3 g (75%)
Sodium419.2 mg (21%)
Fiber14 g (50%)
% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

1 Orange, peeled
1orange
peeled
1 Sweet Onion, roughly chopped
1sweet onion
roughly chopped
1/2 Cup Parsley, destemmed
0.5 CupParsley
destemmed
2 Red Sweet Peppers, roughly chopped
2Red Sweet Peppers
roughly chopped
1 Lime, Just the juice
1Lime
Just the juice
1 Lemon, Just the juice
1Lemon
Just the juice
1 Tsp Garlic Powder
1 tspgarlic powder
1 Tsp Smoked Paprika
1 tspsmoked paprika
3 Tbsp red wine vinegar
3 Tbspred wine vinegar
Salt to taste (I used 1 tsp)
1 tspSalt
to taste
Pepper to taste (I used 1 tsp)
1 tspPepper
to taste
1 Cup Orange Juice Concentrate
1 cuporange juice concentrate
8 bone-in, skin-on chicken thighs
8chicken thighs
bone-in, skin-on

For Chicken Bowls

2 cups cooked brown rice, Optional: make with light coconut milk
2 cupsbrown rice
cooked, Optional: make with light coconut milk
2 peppers, poblano or jalepeno, can be added to marinade
2peppers
poblano or jalepeno, can be added to marinade
2 avocado
2avocado
4 limes
4limes
2 cup kidney beans, small
2 cupkidney beans
small
2 cup onion, pickled
2 cuponion
pickled
2 cups cooked quinoa
2 cupsquinoa
cooked
cilantro
cilantro

Instructions

Step 1
Blend all ingredients and pour over chicken thighs in sous vide bag
Step 2
Cook it for 3hrs @ (167°F / 75°C) and sear after
Step 3
Cook brown rice and quinoa in rice cooker, using light coconut milk if desired. Once cooked, mix together with kidney beans.
Step 4
Serve warm with sliced avocado and chicken and top with fresh squeezed lime juice, diced pepper, and scallions.

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