Herbed Chicken & Vegetables

INGREDIENTS

Chicken

• Chicken Breasts (1-2 people per breast)

• A variety of Fresh Herbs - with stems on

• EVOO (extra virgin olive oil) & Butter

• Roasted Tomato Soup (about 1 cup)

Vegetables

• Small Leeks, sliced on angles

• Cauliflower Florets

• Asparagus Tips (top half)

• Cherry Tomatoes

• Lemon Zest

• Firm Feta (cooked) or Soft (fresh)

• Spices of your choice, such as Smoked Paprika, Chili Flakes

• A variety of Fresh Herbs - the tops!

INSTRUCTIONS

Tomato Sauce

1. Heat the Roasted Tomato Soup slowly to reduce and thicken into a sauce

2. Add harder Herb whole such as Rosemary and remove when reduced

Herbed Chicken Breast

1. Take stems off the Fresh Herbs, and cut off woody or dirty end 1/4”

2. Place in vacuum-sealed double-ziplock or Sous Vide bag with Chicken Breasts and freeze or refrigerate a few days to let the Herb flavors settle into the meat.

3. Place the bag - from frozen or defrosted - in a Sous Vide or pot of consistent temperature water

4. Sous Vide - 1-4hrs at 60dC/140dF

5. Once cooked, remove any remaining Herbs, dry off, and high-heat sear quickly in a cast iron pan with EVOO/Butter. Rest a few minutes, slice on an angle.

6. Add warmed/reduced Roasted Tomato Soup, and top with fresh cut Herbs.

Fresh Herb & EVOO Mix

1. Take the fragrant tops off the fresh Herbs and puree in a Vitamix or blender with the juice of 1-2 Lemons. Finish off with a coating of EVOO and Salt/Pepper to taste.

2. Freeze portions in an ice-cube tray for use in a wide variety of dishes and dressings!

Grilled Vegetables

1. Chop selected Vegetables into similar-sized pieces.

2. Toss with a dash of EVOO, Salt/Pepper, Lemon Zest, and Chili Flakes.

3. Place most dense Vegetables into a 400d oven for 5 minutes.

4. Add the remaining vegetables and toss together for another 10 minutes.

5. Remove from oven when fork-tender.

6. While still hot, toss with a defrosted cube of Fresh Herb Mix Puree.

7. Check Seasonings. Add crumbled soft Feta.