Name: Sous-Vide Lemon-Herb Chicken Breast with Olive-Oregano Oil & Wilted Spinach
Prep time: 10 minutes
Cook time: 1 hour 30 minutes
Total time: 1 hour 40 minutes
Yield: 2 servings
Ingredients: 2 skinless, boneless chicken breasts (about 6 oz / 170 g each), trimmed; 1 tbsp extra-virgin olive oil (plus 1 tbsp for finishing); 0 Zest and juice of 1 lemon (about 2 tbsp juice); 2 cloves garlic, smashed and finely minced; 1 tsp dried oregano (or 1 tbsp fresh, chopped); 0.5 tsp kosher salt (adjust to taste); 0.25 tsp freshly ground black pepper; 0.25 tsp smoked paprika (optional, for depth); 1 large handful fresh spinach (about 4 cups packed); 1 tsp apple cider vinegar or lemon juice for spinach; 1 tbsp chopped fresh parsley; 1 tbsp chopped fresh chives or green onion (optional); 0 Flaky sea salt, for finishing

1

Get your sous-vide bath set: 63°C (145°F). That's the sweet spot — safe, tender, and retains proteins for muscle repair. Let it stabilize.

2

Season the chicken: In a small bowl combine 1 tbsp olive oil, lemon zest, lemon juice, minced garlic, oregano, salt, pepper, and smoked paprika. Rub evenly over both breasts.

3

Bag it: Place each breast in a single vacuum bag or use a single zip-top bag with the breasts side-by-side. If using a zip-top, use the water displacement method: slowly lower the bag into the bath until almost fully submerged, seal just above the water line to force air out.

4

Cook: Submerge the sealed bag(s) and cook for 60–90 minutes. 60 minutes gives tender, slightly firmer texture; 90 minutes yields ultra-tender but still sliceable breast. Don’t overcomplicate it — the sous-vide does the work.

5

Prepare the greens while the chicken cooks: Heat a nonstick skillet over medium, add a light spray or 1/2 tsp olive oil, toss in the spinach, season with a pinch of salt and 1 tsp apple cider vinegar or a squeeze of lemon. Wilt quickly — 30–60 seconds. Remove, fold in chopped parsley and chives. Keep warm.

6

Finish for texture: Remove chicken from bag, reserve juices. Pat breasts dry with paper towel — dry surface gives you a proper sear. Heat a cast-iron or stainless skillet until hot; add 1 tsp olive oil and sear chicken 30–45 seconds per side just to color — you want a golden edge, not to cook through.

7

Make a bright finishing oil: Take the reserved juices and whisk with 1 tbsp extra-virgin olive oil and a pinch of oregano. Taste, adjust with a little lemon if needed.

8

Plate: Slice chicken against the grain, lay over wilted spinach, drizzle finishing oil over chicken, sprinkle flaky sea salt and extra chopped parsley. Serve immediately.

9

Nutrition & notes: Lean protein, minimal saturated fat; olive oil supplies heart-healthy monounsaturated fats. For extra calories and muscle fuel, add 1/2 cup cooked quinoa or a small baked sweet potato on the side.

Sous-Vide Lemon-Herb Chicken Breast with Olive-Oregano Oil & Wilted Spinach

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