Lemon-Thyme Chicken with Roasted Veggie Medley and Rice
Enjoy tender sous vide chicken infused with zesty lemon and aromatic thyme, served alongside a colorful and roasted vegetable medley, all on a bed of fluffy rice. This flavorful and wholesome meal can be prepped ahead and frozen without compromising on taste, with each serving under 500 calories.
ingredients
- 2 chicken breasts (8 oz each)
- 1 lemon, sliced
- 4 sprigs of fresh thyme
- Salt and black pepper, to taste
- 2 cups mixed vegetables (assorted colorful veggies)
- 1 tablespoon olive oil
- 2 tablespoons balsamic vinegar
- 1 garlic clove, minced
- 1 cup cooked rice (white or brown)
- Fresh parsley, for garnish
steps
- 1.
Preheat sous vide water bath to 149°F (65°C).
- 2.
Season the chicken breasts with salt and pepper, then place them in a sous vide bag. Add lemon slices and thyme sprigs on top. Seal the bag using the water displacement method.
- 3.
Place the sealed bag in the preheated water bath and cook for 1-2 hours.
- 4.
Meanwhile, preheat the oven to 425°F (220°C).
- 5.
Toss the mixed vegetables with olive oil, balsamic vinegar, minced garlic, salt, and pepper. Spread the vegetables evenly on a baking sheet and roast for 20-25 minutes, stirring halfway through.
- 6.
Once the chicken is cooked, remove it from the bag and sear briefly in a hot skillet to add color and texture.
- 7.
Serve the sous vide chicken over a bed of cooked rice and oven-roasted vegetables.
- 8.
Garnish with fresh parsley.
