
By Gwyn Eastom
Garlic Herb Chicken Breasts
5 steps
Prep:10minCook:2h 45min
Updated at: Thu, 17 Aug 2023 07:30:45 GMT
Nutrition balance score
Great
Glycemic Index
29
Low
Glycemic Load
1
Low
Nutrition per serving
Calories435.1 kcal (22%)
Total Fat26.6 g (38%)
Carbs2 g (1%)
Sugars0.2 g (0%)
Protein45 g (90%)
Sodium90.7 mg (5%)
Fiber0.2 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1

1) Stir olive oil, thyme, garlic, lemon zest, 1 tsp kosher salt, and ½ tsp ground black pepper together in a small bowl. Set 1 tbsp of mixture aside in a medium bowl.
Step 2

2) Pat chicken breasts dry and rub garlic herb mixture all over. Transfer breasts to a vacuum bag and seal (here is our DIY guide). Place chicken breasts in a Suvie pan, cover with water, and insert pan into your Suvie, input settings, and cook now or schedule. Suvie Cook Settings Bottom Zone: Sous Vide at 155°F for 1 hour Top Zone: Sous Vide at 155°F for 1 hour
Step 3

3) After the cook, remove chicken from packaging and cut into slices. Whisk lemon juice into reserved herb mixture.
Step 4

4) Divide spinach and chicken between plates. Drizzle dressing over both servings and garnish with dill or parsley. Serve.
Step 5
Note If you would like to make this recipe in Suvie 1.0, insert pan into the top right zone of Suvie, fill reservoir, and set to Protein to 155°F for 1 hour”
View on blog.suvie.com
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