Savory Sous Vide Chicken with Broccoli and Potatoes
Succulent chicken breasts cooked to perfection using the sous vide method, served with tender broccoli florets and flavorful roasted potatoes. This healthy and satisfying meal is low in calories, making it a perfect option for weight loss without compromising taste or quality.
ingredients
- 2 boneless, skinless chicken breasts (8 oz each)
- 2 medium-sized potatoes, cut into cubes
- 2 cups broccoli florets
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
steps
- 1.
Preheat the Instant Pot on the sous vide setting to 145°F (63°C).
- 2.
Season the chicken breasts with salt, pepper, and dried thyme. Place each breast in a separate vacuum-sealed bag. Use the water displacement method to seal the bags, ensuring they are completely airtight.
- 3.
Place the chicken breasts in the preheated Instant Pot and cook for 1 hour.
- 4.
Meanwhile, preheat the oven to 425°F (220°C). In a mixing bowl, toss the potato cubes with garlic, olive oil, salt, and pepper. Spread the seasoned potatoes evenly on a baking sheet and roast for 25-30 minutes or until golden brown and crispy.
- 5.
After 1 hour, remove the chicken breasts from the Instant Pot and discard the juices. Carefully pat dry the chicken breasts.
- 6.
Heat a non-stick skillet over medium-high heat. Sear the chicken breasts for 1-2 minutes on each side until golden brown.
- 7.
In the meantime, steam the broccoli florets for 4-5 minutes until tender yet crisp.
- 8.
Plate the chicken breasts alongside the roasted potatoes and steamed broccoli. Serve immediately.
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