Flavorful Greek Chicken Primavera
Enjoy a burst of Mediterranean flavors with this Greek chicken primavera packed with zucchini, sweet bell peppers, and juicy tomatoes over al dente pasta. Prepared through sous vide, this dish can be easily made in advance, frozen, and reheated for a quick and satisfying meal. Each serving is under 500 calories, perfect for your weight loss journey.
ingredients
- 2 boneless, skinless chicken breasts
- 1 medium zucchini, thinly sliced
- 1 cup frozen edamame
- 1 cup cherry tomatoes, halved
- 1/2 cup sliced sweet bell peppers
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes
- 4 tablespoons olive oil
- 4 cups cooked whole wheat spaghetti
- Fresh basil leaves, for garnish
- Salt and black pepper to taste
steps
- 1.
Preheat sous vide machine to 145°F (63°C). Season chicken breasts with salt, black pepper, dried oregano, dried thyme, and red pepper flakes. Place in a vacuum-sealed bag with 2 tablespoons of olive oil. Seal the bag. Cook the chicken breasts in the sous vide machine for 1 hour.
- 2.
Meanwhile, heat the remaining 2 tablespoons of olive oil in a skillet over medium heat. Sauté minced garlic until fragrant, about 1 minute. Add sliced zucchini and sweet bell peppers to the skillet and cook until slightly tender, about 3 minutes.
- 3.
Stir in frozen edamame and halved cherry tomatoes, cooking for an additional 2 minutes.
- 4.
Remove the chicken from the sous vide bag and slice it into strips. Add the chicken to the skillet and cook for 2 minutes, combining well with the vegetables.
- 5.
Serve the chicken and vegetable mixture over cooked whole wheat spaghetti. Garnish with fresh basil leaves. Enjoy immediately or let cool before freezing in airtight containers. To reheat, thaw in the refrigerator overnight and warm in the microwave or on the stovetop until heated through.
