Sous Vide Chicken with Vegetables

1: Line a pan with foil and spray with olive oil.

2: Preheat oven to 400°F.

3: Cut the butternut squash in half and scrape out the seeds.

4: Place on the baking sheet and add 2 Tbsp of butter to each piece.

5: Bake squash for 45 minutes, then flip and bake for another 15 minutes.

6: Remove and let cool, then scoop out the insides and blend until smooth.

7: Season the chicken with salt, pepper, and coriander.

8: In a pan over medium-high heat, add avocado oil.

9: Cook chicken skin side down for 6-7 minutes, then flip and cook for another 4-5 minutes.

10: Add butter, rosemary, sage, and garlic to the pan and baste the chicken.

11: Trim the asparagus.

12: In a nonstick pan over medium heat, add water and salt, bringing it to a boil.

13: Place asparagus in and cover until water evaporates, then add butter and garlic powder.

14: Remove asparagus and set aside.

15: In the same pan, add diced onions with 1 Tbsp of butter and cook until lightly browned.

16: Plate the butternut squash, add onions, chicken, and top with asparagus and drippings.