Zesty Lemon Herb Chicken with Garlic Kale Salad and Quinoa
This vibrant and nutritious meal prep features succulent sous vide chicken marinated in zesty lemon and fragrant herbs, served with a refreshing garlic kale salad and fluffy quinoa. Packed with protein, vitamins, and fiber, it's the perfect low-calorie option for weight loss without compromising on flavor.
ingredients
- 4 boneless, skinless chicken breasts (4-6 oz each)
- 2 lemons, sliced
- 4 cloves of garlic, minced
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary leaves, chopped
- Salt and black pepper to taste
- 8 cups kale, stems removed and chopped
- 1 tablespoon olive oil
- 2 cloves of garlic, finely minced
- 1 cup cooked quinoa
- Lemon wedges for serving
steps
- 1.
Preheat Joule sous vide to 145°F (63°C).
- 2.
Season chicken breasts with salt, black pepper, minced garlic, thyme, and rosemary. Place them in individual vacuum-sealed bags with a few slices of lemon and seal using a vacuum sealer or the water displacement method.
- 3.
Cook the chicken breasts in the preheated water bath for 1.5 to 2 hours.
- 4.
While the chicken cooks, prepare the garlic kale salad by massaging the kale with olive oil and minced garlic until slightly wilted.
- 5.
Divide the kale into four meal prep containers and refrigerate until ready to serve.
- 6.
Once the chicken is done, remove it from the bags and pat dry.
- 7.
Heat a non-stick pan over medium-high heat and sear the chicken for 1-2 minutes per side to achieve a golden crust.
- 8.
Let the chicken rest for a few minutes, then slice it into strips.
- 9.
Divide the sliced chicken and cooked quinoa into four meal prep containers.
- 10.
Garnish with a lemon wedge and refrigerate the containers until ready to freeze.
- 11.
When ready to enjoy, simply reheat in the microwave for a few minutes or until warmed through. Squeeze fresh lemon juice over the chicken and serve with the garlic kale salad.
