How to Make a Juicy, Tender, Perfect-Every-Time Chicken Breast with Sous Vide

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for sautéing.

Select temperature on the Jewel sous vide cooker, choosing 149°F.

Season chicken breasts with salt.

Bag the chicken breasts with a little olive oil.

Place the bagged chicken in the Jewel sous vide cooker for less than an hour.

Peel and chop the carrots.

Cook the chopped carrots in a pot with a little liquid.

Blend the cooked carrots in a blender to make a puree.

Keep the carrot puree on low heat until plating.

Prepare fennel and apples for the salad, letting them wait until the chicken is done.

Once the timer goes off, remove the chicken from the sous vide.

Heat a non-stick pan until it's ripping hot, checking with a drop of water.

Add a little oil to the hot pan and sear one side of the chicken for about 2 minutes until golden brown.

Season the chicken with salt and pepper during searing.

Slice into the chicken to check for juiciness.

Plate the meal starting with the carrot puree, adding greens, and placing the chicken breast on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens