Greek-Style Sous Vide Grilled Chicken with Lemon-Herb Quinoa
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By honeycka
Greek-Style Sous Vide Grilled Chicken with Lemon-Herb Quinoa
Updated at: Sun, 13 Jul 2025 00:31:16 GMT
Nutrition balance score
Great
Glycemic Index
43
Low
Glycemic Load
19
Moderate
Nutrition per serving
Calories737.4 kcal (37%)
Total Fat39.8 g (57%)
Carbs44.3 g (17%)
Sugars3.7 g (4%)
Protein53.4 g (107%)
Sodium1725.9 mg (86%)
Fiber8.7 g (31%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Chicken
2 x 6 ozboneless skinless chicken breasts
1 Tbspolive oil
or spray
1 tspdried oregano
1 tspgarlic powder
½ tsponion powder
½ tspsalt
¼ tspblack pepper
1zest of lemon
1 sprigfresh rosemary
or thyme, in bag for aroma
Lemon wedges
To finish
red wine vinegar
optional, or tzatziki
Quinoa
½ cupquinoa
uncooked
1 ½ cupslow-sodium chicken broth
or water
1clove garlic
minced
0.5lemon
Juice of, + zest
1 Tbspfresh parsley
chopped, or mint/dill
salt
to taste
pepper
to taste
1 Tbspfeta
Optional, crumbled, optional for low-fat diets
Salad Stuff
Lemon Vinegarette
Instructions
Sous Vide the Chicken
Step 1
Season chicken with oregano, garlic powder, onion powder, salt, pepper, and lemon zest. Add olive oil and optional herb sprig to the bag.
Step 2
Sous vide at 145°F (63°C) for 1.5 hours.
Step 3
Remove and pat dry very well to ensure good grill sear.
Make the Quinoa
Step 4
Rinse quinoa thoroughly under cold water.
Step 5
Boil broth/water, add quinoa, and cook covered on low for ~15 minutes.
Step 6
When done, stir in garlic, lemon juice, lemon zest, parsley, salt, and pepper. Keep warm.
Finish the Chicken
Step 7
Preheat grill or grill pan on high.
Step 8
Spray chicken lightly with oil.
Step 9
Grill 1–2 minutes per side for color and char marks.
Step 10
Optional: Finish with a squeeze of lemon or a dash of red wine vinegar right off the grill.
Salad
Step 11
Assemble the veggies
Step 12
Assemble the dressing
Step 13
Mix
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