Sous Vide Chicken Breast

Prep Time:
10 mins

Cook Time:
3 hrs

Total Time:
3 hrs 10 mins

Servings:
4

Yield:
4 servings

Ingredients

Directions

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.

Nutrition Facts (per serving)