Mediterranean Lemon Herb Chicken with Roasted Vegetables
Experience the vibrant flavors of the Mediterranean with this delicious meal prep recipe. Tender sous vide chicken infused with lemon and aromatic herbs, paired with a delightful assortment of roasted vegetables, including bell peppers, zucchini, and cherry tomatoes. This low-calorie dish is bursting with freshness and can be prepared in advance to make your week stress-free and healthy.
ingredients
- 4 boneless, skinless chicken breasts (4 oz each)
- Juice and zest of 1 lemon
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 2 red bell peppers, sliced
- 1 zucchini, sliced
- 1 cup cherry tomatoes
- Fresh parsley, for garnish
steps
- 1.
Set up the Instant Pot with a sous vide immersion circulator and fill it with water. Preheat the water to 145°F (63°C).
- 2.
In a bowl, combine lemon juice, zest, olive oil, garlic, oregano, thyme, salt, and pepper. Place the chicken breasts in a zip-top bag and pour the marinade over them. Seal the bag, removing as much air as possible.
- 3.
Once the water has reached the desired temperature, immerse the bag of chicken into the water bath. Sous vide cook for 1.5 hours.
- 4.
After the chicken is cooked, remove it from the bag and pat dry. Preheat the oven to 400°F (200°C).
- 5.
Place the chicken breasts on a baking sheet lined with parchment paper. In a separate bowl, toss the sliced bell peppers, zucchini, and cherry tomatoes with olive oil, salt, and pepper. Spread the vegetables around the chicken.
- 6.
Roast the chicken and vegetables in the oven for 20-25 minutes, or until the chicken is golden and the vegetables are tender.
- 7.
Divide the chicken and vegetables into four meal prep containers. Garnish with fresh parsley. Let cool before refrigerating.
- 8.
When ready to eat, simply reheat the meal prep containers in the microwave or enjoy them cold.
