Sous Vide Lemon Chicken with Cabbage and Mushroom Rice
Succulent chicken breasts infused with zesty lemon flavors, accompanied by a delightful combination of cabbage and button mushroom rice. This sous vide recipe ensures perfectly cooked, tender chicken that pairs harmoniously with the earthy and savory rice for a satisfying meal.
ingredients
- 4 chicken breasts (boneless, skinless)
- 1 lemon
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 1 small head of cabbage, shredded
- 8 ounces button mushrooms, sliced
- 2 cups cooked white rice
- 2 tablespoons soy sauce
- Fresh parsley, for garnish
steps
- 1.
In a bowl, combine the juice of the lemon, olive oil, minced garlic, dried thyme, salt, and pepper.
- 2.
Place the chicken breasts and marinade in a sous vide bag. Seal the bag and marinate in the refrigerator for at least 30 minutes.
- 3.
Preheat the sous vide cooker to 145°F (63°C).
- 4.
Place the bag with the chicken in the sous vide bath and cook for 1 to 2 hours.
- 5.
While the chicken is cooking, heat a skillet over medium heat. Add the shredded cabbage and sliced mushrooms, and cook for 5-6 minutes until tender.
- 6.
Add the cooked white rice to the skillet, drizzle with soy sauce, and stir well to combine. Cook for an additional 2 minutes.
- 7.
Remove the chicken from the sous vide bag and pat dry with paper towels. Heat a grill or skillet over high heat, and sear the chicken for 1 minute on each side.
- 8.
Slice the sous vide chicken breasts and serve them on top of the cabbage and mushroom rice. Garnish with fresh parsley.
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