Chicken breast is one of the proteins I use most often for meal prep, and sous vide is probably the easiest way I’ve found to cook it consistently without drying it out.
I remove the skin for better macros, then cook the chicken breast at 63°C for 1.5 hours. Ginger and spring onion are optional when I want a little extra flavour, but most of the time I keep it fairly neutral so I can use the chicken in different dishes throughout the week.
Once cooked, it can be sliced, shredded, eaten as is or finished using another cooking method. It’s less of a recipe and more of a reliable way for me to have lean, high-protein chicken ready for whatever I decide to cook.
Sou Vide Chicken Breast
171kcal
Ingredients
- 600 g Chicken Breast Around 2 pieces of chicken breast
- Water Enough to submerge Chicken breast
Optional
- Few silces Ginger
- Few stalks Spring Onion
Method
- Put 600 g Chicken Breast in ziplock bag, add Water, optionally add Few silces Ginger, Few stalks Spring Onion
- Vacuum Seal
- Sou Vide at 63 degrees for 1.5hrs
I always remove the skin, better macros
You can also submerge ziplock in a pot of water to let the air out and carefully zip once most of the air is out
Nutrition
Calories171kcalProtein32gFat4gSaturated Fat1gPolyunsaturated Fat1gMonounsaturated Fat1gTrans Fat0.02gCholesterol96mgSodium174mgPotassium555mgVitamin A45IUVitamin C2mgCalcium8mgIron1mg
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