Feeds: 4-6 servings

🛒 Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts
• Zest + juice of 1 lemon
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• Salt & pepper to taste
• Optional: ½ tsp crushed red pepper flakes (for heat)

For the Summer Veggie Quinoa:

• 1 cup uncooked quinoa
• 2 cups low-sodium chicken broth or water
• 1 zucchini, diced
• 1 red bell pepper, diced
• ½ cup cherry tomatoes, halved
• ¼ cup fresh parsley, chopped
• 1 tbsp olive oil
• Salt & pepper to taste
• Optional: crumbled feta or goat cheese for topping

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🔥 Instructions

1. Prep the Chicken

• Preheat your sous vide bath to 145°F (for juicy and tender) or 150°F (for a firmer texture).
• In a small bowl, mix olive oil, lemon juice/zest, garlic, thyme, salt, pepper, and red pepper flakes.
• Place chicken breasts in a vacuum-seal or zipper bag, pour in marinade, and seal.
• Sous vide for 1.5 to 2 hours.

2. Sear for Flavor

• When done, remove from bag and pat dry.
• Heat a cast-iron pan or grill pan over high heat.
• Sear chicken for 1–2 minutes per side for that golden finish.

3. Make the Quinoa

• While the chicken cooks, rinse quinoa and add to a saucepan with broth.
• Bring to a boil, reduce heat, cover, and simmer until fluffy (about 15 minutes).
• Meanwhile, sauté zucchini and red bell pepper in olive oil until just tender.
• Toss cooked quinoa with veggies, tomatoes, parsley, salt, and pepper.

4. Serve It Up

• Slice chicken and serve over quinoa.
• Top with crumbled feta or goat cheese if desired.
• Add extra lemon zest or juice for brightness.

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🍽️ Why It Works for Summer:

• Light but filling
• Packed with fresh herbs and veggies
• Great for meal prep or dinner al fresco
• Chicken is juicy every single time (thank you, sous vide magic)