Sweet & Spicy Sous Vide Chicken and Roasted Vegetable Medley with Quinoa
Ready In:
45 min
Servings
4
Good For:
Dinner, lunch
Ingredients
– 4 small chicken breasts
– 1/4 cup soy sauce
– 1 tsp harissa paste
– 1 tbs honey
– 1 tbs olive oil
– 1 bell pepper, sliced
– 1/2 onion, thickly sliced
– 2 cups chopped carrots
– 2 tbs grapeseed oil
– 2 tsp garlic powder
– salt & pepper to taste
– 2 cups quinoa, cooked
– Optional tangy sauce: 1/2 cup sour cream, 1 tsp harissa paste, 1 tsp vinegar
– 1/4 cup soy sauce
– 1 tsp harissa paste
– 1 tbs honey
– 1 tbs olive oil
– 1 bell pepper, sliced
– 1/2 onion, thickly sliced
– 2 cups chopped carrots
– 2 tbs grapeseed oil
– 2 tsp garlic powder
– salt & pepper to taste
– 2 cups quinoa, cooked
– Optional tangy sauce: 1/2 cup sour cream, 1 tsp harissa paste, 1 tsp vinegar
Step by Step Instructions
Step 1
Marinade chicken breasts in soy sauce, harissa paste, honey, and olive oil for at least 30 minutes. If you have a sous vide, cook chicken at the temperature of your choice for 45 minutes until done to your liking. If you do not have a sous vide, pan sear, bake, or grill your chicken until cooked through.
Step 2
Preheat oven to 425°F. Season vegetables with grapeseed oil, salt, pepper, and garlic powder. Spread in a single layer on a baking sheet and roast for 15-25 minutes, until cooked through and slightly charred.
Step 3
Whisk together sour cream, harissa paste, vinegar, salt & pepper to add a saucy component.
Step 4
Serve chicken and vegetables over quinoa with sauce on the side. Garnish with fresh herbs.
