2 Serves
60 Mins
32 g
42 g
11 g
Season the boneless skinless chicken breast thoroughly with salt, black pepper, and fresh herbs.
Ingredients, vitamins, and health benefits
Boneless Skinless Chicken Breast
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KenyanVitamin K
35 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
14 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
41 µg / 400 µgCalcium
48 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
125 mg / 420 mgPhosphorus
429 mg / 1,250 mgPotassium
597 mg / 4,700 mgSodium
1216 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
26 µg / 55 µgFiber
6 g / 28 gSugar
0 g / 50 gSaturated Fat
2 g / 20 gCholesterol
83 mg / 300 mgCaffeine
0 mgNet Carbs
35 gAlcohol
0 g
Place the seasoned chicken into sous vide bags and seal them, ensuring as much air as possible is removed.
Submerge the bags in a water bath heated by an immersion circulator set to 63°C and cook for 40 minutes.
Remove the chicken from the bags, pat dry with paper towels, and sear in a hot pan with olive oil until golden brown on both sides.
Allow the chicken to rest for 5 minutes before slicing and serving.
Salt
Black Pepper
Fresh Herbs
Olive Oil
Vitamin A
30 µg / 900 µgVitamin C
1 mg / 90 mgVitamin E
2 mg / 15 mgVitamin K
35 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
14 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
41 µg / 400 µgCalcium
48 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
125 mg / 420 mgPhosphorus
429 mg / 1,250 mgPotassium
597 mg / 4,700 mgSodium
Fiber
6 g / 28 gSugar
0 g / 50 gSaturated Fat
2 g / 20 gCholesterol
83 mg / 300 mgCaffeine
0 mgNet Carbs
30
g31
g33
g
Zinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
26 µg / 55 µgAlcohol
0 g