No more dry chicken lunches! Prepare chicken breast ahead of time for lunches throughout the week. It will still be as tender and juicy as day one.
This post is a little different. It’s more of a lunch idea and me sharing about my new favorite kitchen toy. For Christmas, I got a Joule Sous Vide. I have wanted a sous-vide for ages, so I was beyond excited to get one. If your thinking to yourself, “What the heck is sous vide?” allow me to explain. Cooking with a sous-vide looks a little like a mad scientist project but, it’s much easier than you could ever imagine.
Sous-vide is a cooking method where the food is sealed in a vacuum-sealed pouch and submerged in temperature-controlled water bath. The water circulator heats the water keeping it at a constantly regulated temperature. The temperature is much lower than usually, typically 131 to 160 F, and for a longer amount of time. The result is food that is more evenly cooked, tender, and prevents from the aroma, flavors, or juices from escaping.
Not only does sous-vide cook your food perfectly and keep it flavorful but it gives you flexibility. Once the food is cooked and ready it can hold in the water bath for another hour, sometimes more, until your ready to serve. Then all you need to do is open the bag, sear, and serve.
When it comes to preparing lunches the sous vide is my new best friend. On the weekends I will prepare meats and vegetables with different seasonings and aromatics. I then vacuum seal them with my FoodSaver and drop them in the sous vide. Once they are ready, I chill them in an ice bath and put them in the refrigerator. When it’s time to pack lunch, I open a bag, sear, and pack. The meat is just as juicy as if I just made. I love it for chicken!
Stay tuned I will be sharing more about how to use the sous vide and why it’s awesome!
Items in the making of this recipe:
- Joule Sous Vide
- ECOLunchbox Three in One
- FoodSaver Vacuum Seal System
- Konserve Stainless Steel Mini Food Containers
- 4 chicken breasts
- all-purpose seasoning (or any seasonings of choice)
- olive oil
- 4 garlic cloves
- Place immersion circulator in a large pot of water. Set to 149° F (65° C) to heat water.
- Loosely cover chicken breast with plastic wrap on a cutting board. Using a rolling pin pound the chicken till it is about 1-inch thick. Sprinkle the chicken with all-purpose seasoning and salt if your seasoning is salt-free. Drizzle the chicken with olive oil and place chicken in vacuum seal bag. Submerge chicken in the water bath and cook for 55 minutes.
- Open bag, remove chicken and lightly sprinkle chicken with flour. Heat a non-stick skillet over medium-high heat drizzle with olive oil and sear chicken until golden brown, about 2 - 3 minutes.
- Transfer cooked bagged chicken to an ice bath to stop the cooking process. Refrigerate until ready to eat. Open bag, remove chicken and lightly sprinkle chicken with flour. Heat a non-stick skillet over medium-high heat drizzle with olive oil and sear chicken until golden brown, about 2 - 3 minutes.
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