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.
