2 recipes tagged with “sous vide”
Batch-scale Greek chicken thighs marinated in lemon-oregano, sous vide at 63°C / 145°F then seared, served over dill rice with roasted broccoli, feta, olives, and homemade tzatziki. ~15 servings in 24oz containers.
Ultra-tender chicken thighs marinated in homemade teriyaki, sous vide at 149°F then seared for color. Topped with furikake and quick-pickled cucumbers. ~620 cal, ~35g protein per serving.
