Sous Vide Chicken with Veggies
Serves 430 mins prep60 mins cook
A flavorful recipe featuring sous vide chicken paired with roasted butternut squash and asparagus. The chicken is seasoned with herbs and cooked to perfection, while the squash is baked and blended until creamy. Asparagus is steamed and finished with garlic and butter, making for a delicious meal.
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What you need
Instructions
1: Line a pan with foil and spray with olive oil. 2: Preheat oven to 400° Fahrenheit. 3: Cut the butternut squash in half and scrape out the seeds. 4: Place the squash on the baking sheet and add 2 Tbsp of butter to each half. 5: Bake for 45 minutes, then flip and bake for an additional 15 minutes. 6: Remove from the oven and let cool. 7: Scoop out the insides of the butternut squash and blend in a food processor until smooth. 8: Season the squash with salt and pepper. 9: Season the chicken with salt, pepper, and coriander. 10: In a pan over medium-high heat, add avocado oil. 11: Cook the chicken skin-side down for 6-7 minutes, then flip and cook for 4-5 minutes. 12: Add butter, rosemary, sage, and garlic to the pan, basting the chicken with butter. 13: Trim the asparagus. 14: In a nonstick pan over medium heat, add water and salt, bringing it to a boil. 15: Place the asparagus in the pan, cover, and steam until water evaporates. 16: Add butter and garlic powder, mixing with the asparagus before turning off the heat. 17: In the same pan, add diced onions with 1 Tbsp of butter and cook until lightly browned. 18: Serve by adding butternut squash to a plate, topped with onions, chicken, asparagus, and drippings from the chicken pan.View original recipe