NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken thighs

0.5 cup carrots

0.5 cup parsnips

1 tsp olive oil

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh rosemary

1 tsp fresh thyme

1 clove garlic

PREPARATION

• 1

  Set your sous vide immersion circulator to 165°F (74°C) in a large container of water.

• 2

  Season the chicken thighs evenly on both sides with sea salt, black pepper, rosemary, and thyme.

• 3

  Place the seasoned chicken thighs and the smashed garlic clove into a vacuum-seal bag and seal it tightly.

• 4

  Submerge the bag in the water bath and cook for 1.5 hours to ensure the chicken is tender and fully cooked.

• 5

  While the chicken is in the water bath, preheat your oven to 400°F and line a baking sheet with parchment paper.

• 6

  Toss the sliced carrots and parsnips with olive oil and a pinch of salt, then spread them in a single layer on the baking sheet.

• 7

  Roast the vegetables for 25-30 minutes, tossing halfway through, until they are tender and beautifully caramelized.

• 8

  Once the chicken is done, remove it from the bag and pat it thoroughly dry with paper towels to ensure a good sear.

• 9

  Heat the avocado oil in a cast-iron skillet over medium-high heat and sear the chicken for 1-2 minutes per side until a golden crust forms.

• 10

  Serve the seared chicken thighs immediately alongside the roasted carrots and parsnips.