Garlic Herb Chicken Breasts
A simple marinade of olive oil, thyme, garlic, and lemon zest infuses the chicken with flavor as it cooks using sous vide technique. Served with a punchy, herbaceous dressing and fresh herbs.

A simple marinade of olive oil, thyme, garlic, and lemon zest infuses the chicken with flavor as it cooks using sous vide technique. Served with a punchy, herbaceous dressing and fresh herbs.

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Stir olive oil, thyme, garlic, lemon zest, 1 tsp kosher salt, and ½ tsp ground black pepper together in a small bowl. Set 1 tbsp of mixture aside in a medium bowl.
Pat chicken breasts dry and rub garlic herb mixture all over. Transfer breasts to a vacuum bag and seal. Place chicken breasts in a Suvie pan, cover with water, and insert pan into your Suvie, input settings, and cook now or schedule.
Set Bottom Zone: Sous Vide at 155°F for 1 hour. Set Top Zone: Sous Vide at 155°F for 1 hour.
After the cook, remove chicken from packaging and cut into slices. Whisk lemon juice into reserved herb mixture.
Divide spinach and chicken between plates. Drizzle dressing over both servings and garnish with dill or parsley. Serve.

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