Herb-Infused Sous Vide Chicken with Roasted Sweet Potatoes
Juicy chicken breast infused with aromatic herbs, paired with caramelized roasted sweet potatoes and steamed broccoli. This sous vide meal can be easily prepared in advance, frozen, and reheated for a quick and healthy low-calorie dinner.
ingredients
- 2 chicken breasts (6 oz each)
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 medium sweet potatoes, diced
- 1 tablespoon honey
- 1 tablespoon balsamic vinegar
- 2 cups broccoli florets
steps
- 1.
Preheat the sous vide machine to 145°F (63°C).
- 2.
Season the chicken breasts with salt, pepper, garlic powder, rosemary, and thyme. Place each breast in a separate vacuum-sealed bag and drizzle with 1 tablespoon of olive oil.
- 3.
Seal the bags using a vacuum sealer and place them in the sous vide water bath for 2 hours.
- 4.
Meanwhile, preheat the oven to 400°F (200°C).
- 5.
Toss the diced sweet potatoes with honey, balsamic vinegar, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, until they are caramelized and tender.
- 6.
Steam the broccoli florets for 5-7 minutes until they are bright green and tender yet still crisp.
- 7.
After 2 hours, remove the chicken breasts from the sous vide bath. Pat them dry and sear them in a hot skillet for 1-2 minutes on each side to develop a crispy crust.
- 8.
Divide the chicken breasts, roasted sweet potatoes, and steamed broccoli between two plates.
- 9.
Serve immediately and enjoy this flavorful, low-calorie meal!
