Savory Herb Chicken with Veggie Medley
Experience a wholesome and flavorful meal with this easy sous-vide herb chicken paired with a colorful veggie medley. Infused with garlic, rosemary, and thyme, the tender chicken is perfectly cooked, while the vibrant vegetables bring crunch and brightness to the plate. You’ll enjoy an effortless cooking process that ensures juicy results every time—ideal for busy weeknights or meal prep!
ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 cups chopped bell peppers (red, yellow, green)
- 1 cup zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 tablespoon balsamic vinegar
steps
- 1.
Preheat your sous-vide water bath to 145°F (63°C).
- 2.
In a bowl, whisk together olive oil, minced garlic, rosemary, thyme, salt, and pepper.
- 3.
Place each chicken breast in a vacuum-seal bag and pour equal portions of the herb mixture over them. Seal the bags.
- 4.
Submerge the sealed bags in the preheated sous-vide water bath and cook for 1.5 to 2 hours.
- 5.
In the last 30 minutes of cooking, toss chopped bell peppers, zucchini, and cherry tomatoes with balsamic vinegar in a bowl.
- 6.
Heat a large skillet over medium-high heat and add the veggie mixture. Sauté until just tender, about 5-7 minutes.
- 7.
Once the chicken is done, remove from the bags and pat dry. Quickly sear each chicken breast in the skillet for 1-2 minutes per side for added flavor.
- 8.
Serve the chicken with the sautéed veggie medley on the side.