Sous Vide Chicken with Vegetables
Serves 430 mins prep60 mins cook
A delicious sous vide chicken dish served with roasted butternut squash and asparagus, seasoned and cooked to perfection.
0 servings
What you need
Instructions
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.View original recipe