Sous Vide Chicken Breast with Lemon and Herbs

Ingredients and Weight:

• 8 boneless, skinless chicken breasts (6-8 ounces each)
• 100 grams (1 cup) lemon juice, freshly squeezed
• 50 grams (1/2 cup) olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Preparation Time:

15 minutes

Cooking Time:

1 hour in a sous vide bath

Difficulty Level:

2 out of 5 (simple)

Preparation Method Steps:

1. Combine the lemon juice, olive oil, oregano, thyme, rosemary, salt, and pepper in a large bowl.
2. Add the chicken breasts to the marinade, cover, and refrigerate for at least 30 minutes.
3. Preheat your sous vide bath to 145°F (63°C).
4. Place the chicken breasts in a vacuum-sealed bag and cook in the sous vide bath for 1 hour.
5. Remove the chicken from the bag and pat dry.
6. Sear the chicken in a preheated skillet over medium-high heat until golden brown on both sides.
7. Let the chicken rest for 5 minutes before slicing and serving.

Nutritional Information (per serving):

• Calories: 300
• Fat: 15 grams
• Protein: 40 grams
• Carbohydrates: 0 grams

Dish Characteristics:

• Tender and juicy chicken breast
• Zesty and herbaceous flavor
• Visually appealing with golden brown sear

User Comments:

• "This was the best chicken breast I've ever had! It was so tender and flavorful."
• "The lemon and herbs gave the chicken a delicious Mediterranean twist."
• "I would definitely recommend this dish to anyone looking for an easy and delicious way to cook chicken."

Special Precautions and Tips:

• Make sure to marinate the chicken for at least 30 minutes to allow the flavors to penetrate.
• Do not overcook the chicken in the sous vide bath.
• If you don't have a sous vide machine, you can cook the chicken in a sealed oven-safe bag in the oven at 350°F (175°C) for about 45 minutes, or until the internal temperature reaches 165°F (74°C).