Cook Once, Eat Five Times: Five Easy Sous Vide Chicken Breast Recipes

sous vide Cobb salad chicken
With our recent batch cooking post, we went over the ins and outs of cooking larger quantities at the same time. In this post, we are putting that concept to its best use and sharing five new, quick, and easy sous vide chicken breast recipes that will have a healthy impact on both your body and your wallet.

Why Start with Sous Vide Chicken Breast?

Sous vide chicken breast is one of the most frequently searched recipes on our site, so we know that it’s a favorite. And it’s no surprise, considering that anybody who has tried a sous vide chicken breast knows that it is the most tender, juicy, and EASY way to prepare it. This is NOT the “rubber chicken” that you had at your cousin’s wedding, for sure!Chicken also lends itself to a wide range of recipes to keep your palate interested despite the fact that you’d be eating the same protein across a number of days. We have touched on a number of different cuisines in the following recipes. I’ll bet you hadn’t even thought of using your sous vide chicken breast for half of these purposes, but I promise that you will be glad you did!

The Shopping List

To make this entire run of recipes as easy as possible, I have included my entire shopping list. Admittedly, I did already have olive oil, salt, pepper, cumin, cayenne, fish sauce, coconut sugar, and garlic powder in my pantry as staples.
  • 2 – 3 lbs/ 1 – 1.5 kg boneless skinless chicken breast
  • 1 head Romaine lettuce /2 – 3 heads Cos lettuce or Little Gems
  • 1 bunch cilantro
  • 1 bunch mint
  • 1 bunch green/spring onions
  • 1 small head red cabbage
  • 1 small head Napa/Chinese cabbage
  • 2 – 3 ribs/1 bunch celery
  • 2 – 3 medium carrots
  • 2 sweet red peppers/capsicums
  • 1 small red onion
  • 2 medium avocados
  • 2 medium zucchini/courgettes
  • 1 punnet/container grape tomatoes
  • 2 limes
  • 1 bunch collard greens
  • 1 small can diced tomatoes
  • 1 small can black beans
  • 1 2-cup/500ml package chicken stock/broth
  • 1 bottle ranch dressing
  • 1 bottle Buffalo hot sauce – Frank’s preferred
  • 1 small bottle fish sauce
  • coconut palm sugar
  • garlic powder
  • ground cumin
  • cayenne pepper
  • salt & pepper

The Starting Recipe: No-Sear-Necessary Sous Vide Chicken Breast

This recipe for sous vide chicken breast is the simplest there is, and I use it all the time to prep chicken ahead of time to eat all week. Now, for this post, I used 5 chicken breasts that were about 8oz/225g each, or each two recommended servings of protein. To cook them, I separated them into two gallon-size bags so they would not be overly crowded and rest in one layer.After the cooking was finished, I transferred the entire batch into an ice bath to cool because I performed the rest of the recipe preparation on another day. Most Sundays, however, I do the rest of the chopping and ingredient preparation WHILE the sous vide chicken breast is cooking.

  

Simplest No-Sear Necessary Chicken Breast

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Simplest No-Sear Necessary Chicken Breast

Author: Nicole Poirier

Recipe type: Basics of Sous Vide

Cuisine: Any cuisine you like!

Prep time: 5 mins

Cook time: 1 hour

Total time: 1 hour 5 mins

Serves: Varies

When I'm making sous vide chicken breast, I like ot keep things REALLY simple. I want the meat to be juicy and tender and I am not a big fan of pink chicken. After testing a few times and temperatures out, I found this combination to work just right for my tastes. Of course, you do not have to include the salt, pepper, OR garlic powder if any do not comply with your dietary guidelines, but I personally enjoy the hint of flavor that the combination brings to the meat. This chicken is absolutely perfect on its own or as a base for other chicken dishes. NOTE: This recipe is designed for chicken breasts up to 1"/2.5cm thick. For thicker breasts, up to 2", you will need to use the manual setting and increase the time to 2 hours.

Ingredients

  • Boneless, skinless chicken breast(s)

  • Salt

  • Pepper

  • Garlic powder

Instructions

  1. Set your Anova Precision Cooker to 150ºF/68.3ºC.

  2. Drain your chicken breasts if coming from a package, or gently pat dry with a paper towel if from the butcher.

  3. Season all over lightly with salt, pepper, and garlic powder. Feel free to negate any of these ingredients due to dietary restrictions, but this combination will provide a pleasant flavor.

  4. Place into your zip-locking bag and use the immersion method to release as much air as possible before sealing.

  5. Drop into the heated bath and set timer for 1 hour for 1"/2.5cm thickness, 2 hours for 2"/5cm thickness. Pro-tip: If you have a range of thicknesses while batch cooking, err on the side of the thicker pieces! Chicken breast texture holds for up to four hours in the cooking bath without being compromised.

  6. Remove and chill or consume!

 

This is what it looked like after cooking, cut into the two major forms I used in the recipes below:

Winner, Winner, Chicken Dinner – Or Lunch!

Yay! The fun part! Your sous vide chicken breast is done cooking, and now it’s time to try the fun and healthy recipes. All of the recipes below utilize whole, fresh ingredients and are all gluten free, mostly low-carb, Keto, and Paleo. As a chef, I have specialized in accommodating many dietary restrictions and try to keep my recipes simple, accessible, and delicious. As a human, I choose options that nourish my body and leave me feeling invigorated. Please feel free to add or take away ingredients to accommodate YOUR needs, and if you find an especially delicious combination, tell us about it in the comments!

Chicken "Noodle" Soup with Cumin, Lime, and Avocado with No-Sear Necessary Sous Vide Chicken Breast

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Chicken "Noodle" Soup with Cumin, Lime, and Avocado with No-Sear Necessary Sous Vide Chicken Breast

Author: Nicole Poirier

Recipe type: Soup

Cuisine: Californian, Healthy Eating

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

Serves: 2 servings

This chicken noodle soup is simultaneously soul-warming and refreshing. Deeply flavored with gently caramelized vegetables, tomatoes, and spices and has a light finish with a squeeze of lime and fresh cilantro. You'll be the most surprised how easily you can replace traditional noodles with zucchini and get even more nutrients while keeping it Keto and Paleo!

Ingredients

  • 1 8oz/225g No-Sear Necessary Sous Vide Chicken Breast

  • 2 c chicken broth

  • 1 zucchini/courgette, spiraled or julienned

  • 1/2 c chopped onion

  • 1/2 c chopped red Bell pepper/capsicum

  • 1/2 c sliced carrots

  • 1/2 cup canned, diced tomatoes

  • 2 cloves garlic, minced

  • 2 Tablespoons olive oil

  • 1 teaspoon cumin

  • 1/4 teaspoon cayenne pepper - or more to your liking!

  • 1/2 avocado, diced

  • 1 lime, halved

  • Fresh cilantro for garnish

Instructions

  1. Place the olive oil in a small saucepan over medium heat.

  2. Once it flows easily around the pan, add the onions, celery, red pepper, garlic, a pinch of salt to prevent burning, and sauté together until the vegetables start to become soft, about 4 minutes.

  3. Stir in the carrots, cumin, and cayenne and sauté an additional 3 minutes until the carrots begin to caramelize.

  4. Pour in the diced tomatoes, chicken, and chicken broth and bring to a boil. Turn heat down to medium-low and simmer for 5 minutes.

  5. Turn off the heat and stir in the zucchini noodles.

  6. Split between 2 serving bowls and divide the avocado between them.

  7. Squeeze half a lime over the bowl.

  8. Add salt & pepper to taste and garnish with fresh cilantro.

Classic Cobb Salad with No-Sear Necessary Sous Vide Chicken Breast

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Classic Cobb Salad with No-Sear Necessary Sous Vide Chicken Breast

Author: Nicole Poirier

Recipe type: Salad

Cuisine: American

Prep time: 10 mins

Cook time: N/A

Total time: 10 mins

Serves: 2 servings

The Cobb salad was invented in the 1930's, named after the owner of the Hollywood Brown Derby restaurant. Rumor has it that Mr. Cobb was ravenous late one night and mixed together leftovers he found in the restaurant's kitchen. Who knew that it would become a signature main dish salad in the restaurant?! Whether legend or not, this salad featuring chicken, bacon, hard boiled egg, blue cheese, avocado, tomato, onion, and lettuce with red wine vinaigrette is a TREAT! We start with already cooked chicken, hard boiled eggs, and bacon to cut preparation time down.

Ingredients

  • 4 c torn Romaine lettuce

  • 1 8oz/225g No Sear Necessary chicken breast, cubed

  • 4 slices crispy bacon, chopped

  • 1/2 c hard boiled egg (about 2 large eggs)

  • 1/2 c avocado, diced (about 1/2 a standard Haas avocado)

  • 1/2 c chopped grape tomatoes

  • 3 Tablespoons olive oil

  • 2 Tablespoons red wine vinegar

  • 1 clove garlic, minced

  • 1/4 tsp salt

Instructions

  1. Place washed and torn Romaine onto a serving platter. Alternately, you can plate individually.

  2. Arrange toppings up to olive oil on top of lettuce as desired.

  3. In a small bowl, crush together minced garlic and salt with a fork.

  4. Add olive oil and vinegar and briskly stir together until emulsified.

  5. Pour desired amount of dressing over salad.

  6. Enjoy!

Vietnamese Shredded Chicken Salad with Fresh Mint & No-Sear Necessary Sous Vide Chicken Breast

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Vietnamese Shredded Chicken Salad with Fresh Mint & No-Sear Necessary Sous Vide Chicken Breast

Author: Nicole Poirier

Recipe type: Salad

Cuisine: Vietnamese, Californian

Prep time: 10 mins

Cook time: N/A

Total time: 10 mins

Serves: 2 servings

This easy-to-make exotic chicken salad is the perfect blend of flavor and texture. The 3-ingredient dressing is easy to modify for pretty much any dietary restriction, and you will feel refreshed and energized after eating this healthy dish!

Ingredients

  • 1 8oz/225g cooked No-Sear-Necessary chicken breast cut into thin strips

  • 1 1/2 cups shredded Napa Cabbage

  • 1 1/2 cups shredded red cabbage

  • 1/4 c julienned carrot (about half of a medium carrot)

  • 1/4 c halved grape or cherry tomatoes

  • 1/4 c julienned red pepper/capsicum

  • 1/4 c fresh mint leaves + a few extra sprigs for garnish

  • 1/4 c fresh cilantro leaves

  • 1/4 c chopped green onions (2 green/spring onions/scallions)

  • 2 Tablespoons fish sauce/coconut aminos/tamari/soy sauce

  • 1 Tablespoon coconut palm sugar/brown sugar/monk fruit extract/erythritol/xylitol/yacon syrup

  • 1 small clove garlic, minced

  • 1/8 tsp dried chili flakes of 1/2 Thai bird chili, seeds removed, sliced very thinly

Instructions

  1. In a large mixing bowl, combine all ingredients up to green onions.

  2. In a small bowl, mix lime juice, fish sauce or alternative, coconut palm sugar or alternative, garlic, and optional chili flakes or chili pepper. Stir until sweetener is dissolved.

  3. Pour dressing over salad and toss well to incorporate.

  4. Divide between two plates and garnish with additional mint. Enjoy!

Best Buffalo Chicken Salad with No-Sear-Necessary Chicken Breast

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Best Buffalo Chicken Salad with No-Sear-Necessary Chicken Breast

Author: Nicole Poirier

Recipe type: Salad

Cuisine: American, Californian

Prep time: 5 mins

Cook time: N/A

Total time: 5 mins

Serves: 2 servings

All the flavors of Buffalo wings without the messy fingers or "I just ate football food" guilt, if you happen to be prone to that! Plus 3 different kinds of vegetables - you can't go wrong. You can make this Paleo by omitting the blue cheese crumbles and making an easy Paleo ranch out of non-soy mayonnaise, coconut milk, and fresh herbs.

Ingredients

  • 1 8oz/225g No-Sear-Necessary Chicken Breast, cubed

  • 4 cups chopped Romaine (about 1/2 of a large head or one standard heart of Romaine)

  • 1/2 c chopped celery

  • 1 medium carrot, julienned (about 1/2 cup)

  • 2 Tablespoons blue cheese

  • 1 Tablespoon minced red onion (optional)

  • 3 Tablespoons ranch or blue cheese dressing (I prefer sugar-free for Keto reasons!)

  • 2 Tablespoons Buffalo hot sauce (Frank's in the classic, but you can use another)

Instructions

  1. Either on a platter or two serving plates, put down a layer of Romaine lettuce.

  2. Layer the carrots, chicken, celery, blue cheese, and onions on top.

  3. In a small bowl, combine the Ranch or blue cheese dressing and hot sauce.

  4. Drizzle your creamy Buffalo dressing on top of the salad and enjoy!

Southwestern Chicken & Black Bean Collard Wraps with No-Sear-Necessary Chicken Breast

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Southwestern Chicken & Black Bean Collard Wraps with No-Sear-Necessary Chicken Breast

Author: Nicole Poirier

Recipe type: Sandwich/Wrap

Cuisine: Southwestern, American, Californian

Prep time: 10 mins

Cook time: N/A

Total time: 10 mins

Serves: 4 wraps or 2 servings

Yummy chicken, black beans, veggies, and creamy spiced dressing all wrapped up in one neat little grain-free package! This is an easy one to Keto-fy, as well, by removing the beans and adding more avocado.

Ingredients

  • 1 8oz/225g No-Sear-Necessary chicken breast, cut into thin slices

  • 1/2 c black beans from a can, rinsed and drained (about half of a 13oz/370g can)

  • 1/2 c shredded cabbage

  • 1/2 avocado, cut into slices

  • 2 green onions, cut into 4"/10cm pieces

  • 1/2 c julienned sweet red pepper/capsicum

  • 1/2 c carrot in thin slices made with a vegetable peeler (1/2 medium carrot)

  • 2 large collard leaves, spine removed for 4 wide pieces

  • 1/2 c fresh cilantro leaves, whole

  • 1 1/2 Tablespoons Ranch dressing

  • 1 teaspoon ground cumin

  • Pinch salt

  • Additional Ranch dressing for dipping

  • Hot sauce for dipping (optional)

Instructions

  1. In a small bowl, mix the Ranch dressing, ground cumin, and salt into the black beans. Set aside with other fillings.

  2. Lay out one collard leaf half lengthwise. In a small mound at the "bottom" of the leaf, layer 1/4 of each of the ingredients you have gathered: cabbage, chicken, carrots, peppers, beans, and cilantro.

  3. Take the bottom edge of the leaf and roll up and over fillings, as if for sushi or a burrito, and gently pull towards you to keep the roll tight.

  4. Continue rolling the leaf into itself until it is a neat little cylinder.

  5. Place seam-down onto a plate or secure with a toothpick.

  6. Repeat process for remaining three leaves.

  7. Serve with additional Ranch dressing and hot sauce for dipping.

After only a short shopping list and a little prep time, you could have all of these nourishing meals waiting for you in the fridge all week. At Anova, we want to help you save both time and money while gaining greater health. So take a couple of hours on Sunday and prepare for the rest of your week with these delicious options!

Do you normally do your meal prep on Sundays, #anovafoodnerd family? Please share your favorite recipes and tips in the comments or in our Community, Facebook, and Instagram pages. We are continuously inspired by what you do and want to see more!

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