Herb-Spiced Chicken Sous Vide with Roasted Veggie Medley
Tender sous vide chicken infused with flavorful herbs, served with a medley of perfectly roasted root vegetables. This wholesome and delicious meal is an ideal option for those seeking a satisfying dinner that's easy to prepare in advance.
ingredients
- 2 chicken breasts (6 oz each)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 sprig rosemary
- 1 sprig thyme
- Salt and pepper to taste
- 2 medium carrots, peeled and sliced
- 1 parsnip, peeled and sliced
- 1 sweet potato, peeled and cubed
- 1 beet, peeled and cubed
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- Fresh parsley, chopped (for garnish)
steps
- 1.
Preheat sous vide cooker to 135°F (57°C).
- 2.
Season the chicken breasts with salt and pepper. Place them in separate vacuum-sealed bags along with olive oil, garlic, rosemary, and thyme.
- 3.
Submerge the bags in the sous vide water bath and cook for 2 hours.
- 4.
Remove the chicken breasts from the bags and pat dry.
- 5.
Preheat a grill or grill pan over high heat. Sear the chicken breasts for 1-2 minutes on each side to achieve a delicious caramelized crust. Set aside to rest.
- 6.
Preheat the oven to 400°F (200°C).
- 7.
In a mixing bowl, toss carrots, parsnip, sweet potato, and beet with balsamic vinegar, honey, salt, and pepper.
- 8.
Spread the vegetables evenly on a baking sheet and roast for 25-30 minutes until tender, flipping once halfway through.
- 9.
Slice the rested chicken breasts and serve alongside the roasted root vegetables. Garnish with fresh parsley.
- 10.
Store any leftovers in separate airtight containers for easy reheating later.
