Lemon Herb Chicken with Roasted Asparagus and Quinoa
Sous vide chicken breast infused with tangy lemon and aromatic herbs, served alongside tender roasted asparagus and a wholesome side of fluffy quinoa. This low-calorie, delicious meal is perfect for those watching their weight while still enjoying a flavorful and satisfying dinner.
ingredients
- 2 boneless, skinless chicken breasts (8 oz each)
- 2 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bunch asparagus, tough ends trimmed
- 1 tablespoon olive oil
- 1/2 cup quinoa
- 1 cup water
- Lemon slices, for garnish (optional)
- Fresh parsley, for garnish (optional)
steps
- 1.
Preheat Joule sous vide to 145°F (63°C).
- 2.
In a small bowl, combine lemon juice, minced garlic, dried parsley, dried thyme, salt, and black pepper.
- 3.
Place chicken breasts in separate vacuum-sealed bags. Pour the lemon herb mixture evenly over each breast. Seal the bags.
- 4.
Submerge the bags in the preheated water bath and cook for 1 hour.
- 5.
While the chicken is cooking, preheat the oven to 425°F (220°C).
- 6.
On a baking sheet, toss trimmed asparagus with olive oil, salt, and pepper. Arrange in a single layer.
- 7.
Roast the asparagus for 15-20 minutes, until tender and slightly browned.
- 8.
In a medium saucepan, bring water to a boil. Add quinoa and reduce heat to low. Cover and simmer for 15 minutes, or until the water is fully absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff the quinoa with a fork.
- 9.
Once the chicken is cooked, remove from the bags and pat dry with paper towels. Heat a non-stick skillet over medium-high heat and sear each side of the chicken for 1-2 minutes until golden brown.
- 10.
Serve the lemon herb chicken breast with roasted asparagus and a side of fluffy quinoa. Optionally, garnish with lemon slices and fresh parsley.
Releated Recipes
