Sous Vide Chicken with Quinoa and Roasted Vegetables
A flavorful dish combining tender sous vide chicken with nutty quinoa and seasonal roasted vegetables, perfect for a weeknight meal.
Drawing from the regional influences of Belgium's robust agriculture and the cinematic depth of American storytelling, this dish celebrates both local produce and a heartfelt narrative. The choice of sous vide cooking ensures perfectly juicy chicken, while quinoa serves as a versatile base, echoing the importance of grains in both American and Belgian cuisines. Seasonal vegetables like bell peppers and zucchini add vibrant color and fresh flavor, making this a wholesome meal that's easy to prepare. Inspired by ‘One Battle After Another’ Review: Paul Thomas Anderson’s Rallying Cry and Trump Says He Wants to Give Aid to Struggling Farmers.
Instructions
- Preheat the sous vide water bath to 65°C.
- In a bowl, combine olive oil, minced garlic, thyme, salt, and black pepper. Place chicken breasts in a resealable bag, pour marinade over, and seal the bag using the water displacement method.
- Submerge the bag in the sous vide bath and cook for 55 minutes.
- While the chicken is cooking, rinse quinoa under cold water. In a pot, bring vegetable broth to a boil, add quinoa, reduce heat, cover, and simmer for 15 minutes until fluffy. Remove from heat and let stand covered.
- Preheat the oven to 200°C. On a baking sheet, toss sliced bell peppers, zucchini, and red onion with olive oil, salt, and pepper. Roast for 20 minutes until tender and slightly caramelized.
- Once the chicken is done, remove it from the sous vide bath. Sear each breast in a hot pan for 1-2 minutes per side for a golden crust.
- Serve the chicken over a bed of quinoa, topped with roasted vegetables.