Sous Vide Chicken Breast
Servings: 2 servings (2 breasts)
Calories: 291cal
Ingredients
- 8-10 ounces boneless skinless chicken breasts
- 1 Tablespoon garlic powder
- 1 Tablespoon onion powder
- 1 Tablespoon paprika
- 2 teaspoons table salt
- 1 teaspoon black pepper
- 2 Tablespoons olive oil
Instructions
- Trim chicken breasts of any fatty pieces.
- Combine all spices and olive oil in a medium bowl and mix well.
- Using gloved hands, rub spice mixture all over the chicken breasts.
- Seal seasoned chicken breasts in a bag with food vacuum sealer.
- Prepare sous vide cooker by filling vessel with water and setting temperature to 150 F.
- When cooker comes to temperature, add the vacuum sealed chicken to the water. Cook for 90 minutes.If the bags float you then didn’t seal them properly. Remove the bags from the water, place in a new bag, and seal. It is very important that your bag is submerged!
Notes
- It's best to use thawed boneless skinless chicken breasts for this recipe. You can use frozen chicken breast, but you'll need to add about 30 minutes to the cook time. When cooking from frozen, you can omit the olive oil. It's also important to note that seasonings will not stick to frozen chicken but you can generously sprinkle it into the bag before sealing.
Nutrition
Serving: 1chicken breast | Calories: 291cal | Carbohydrates: 8g | Protein: 26g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 2465mg | Potassium: 595mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1763IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 2mg
