Ingredients
4
4 servings
- •4 (4 ounce) skinless, boneless chicken breast halves
- •1 tablespoon vegetable oil
- •2 teaspoons herbes de Provence
- •2 teaspoons garlic paste
- •0.5 teaspoon salt
- •4 strips lemon zest
- •1 1 medium sous vide vacuum bag
Instructions
- Set up a water bath and immersion circulator according to manufacturer's instructions. Bring water to 143 degrees F (62 degrees C).
- Place chicken, oil, herbes de Provence, garlic paste, salt, and lemon zest in a bowl. Mix until coated. Place in the vacuum bag in a single layer; seal.
- Submerge bagged chicken in the water bath and cook for 3 hours. Cool chicken in the sealed bag under cold running water.
Nutritional Facts
Per 4 servings
- Calories: 151
- Carbohydrate: 0g
- Fat: 6g
- Fiber: 0g
- Protein: 22g
- Sugar: 0g
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