Chicken Breast with Wild Rice, Cranberry and Apple Salad

Season chicken breasts generously with kosher salt and ground black pepper. Place chicken breasts and 2 tbsp olive oil in a vacuum seal bag, making sure chicken breasts are coated with oil. Vacuum seal chicken and place in a Suvie pan. Fill pan with water and load into bottom zone of Suvie. Enter cook settings: Sous Vide at 155˚F for 1 hour.

Place 1 cup wild rice in the Suvie rice pot (black handles). Cover pot with lid and place inside the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Cook using Rice, Wild, 1 Cup setting.

During the cook stir together the minced garlic, softened butter, lemon zest, and fresh thyme. Set aside at room temperature.

After the cook, remove the chicken breasts from Suvie. Pat the chicken and pan dry with paper towels. Return chicken, skin side up, to Suvie pan (if using Suvie 3.0, you may want to elevate the chicken on the roasting rack for best results).

Brush the butter mixture over each of the chicken breasts. Return chicken to Suvie and broil for 10-15 minutes or until skin is crisp.

While the chicken broils, prepare the salad. Thinly slice the apple. Coarsely chop the pecans. Toss the spinach with 2 tbsp vinaigrette in a large bowl. Sprinkle the apple slices, walnuts, and cranberries over the spinach.

Drizzle 1 tsp lemon juice over the wild rice, mix and adjust seasoning to taste with salt and pepper. Divide the salad and rice between two plates, top each with a chicken breast, and serve.