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This is a super simple recipe to toss together when you need a filling but quick meal. The lemon helps to brighten up the dish while the radishes and cucumber introduce a pleasant crunch. The lemon and olive oil add brightness to the dish without overwhelming it. This recipe works equally well with turkey breast.
When I want to try some more flavorful chicken, I often turn to Crowd Cow.
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Preheat the water bath to 141°F (60.6°C).
Salt and pepper the chicken then place in a sous vide bag. Add 2 slices of lemon on top of each chicken breast then seal the bag. Place the bag in the water bath and cook the chicken for 2 to 4 hours, until pasteurized.
For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.
Take the sous vide bag out of the water and remove the cooked chicken. Dry them off thoroughly using paper towels or a dish cloth. Lightly salt the chicken then quickly sear it for 1 to 2 minutes per side, until just browned. Remove from the heat and cut the chicken into strips.
Place the grains into a bowl and top with the radishes, cucumber, and arugula. Add the chicken then fan the avocado out on top of it. Drizzle with some olive oil then sprinkle with the pomegranate seeds and basil. Add 2 lemon wedges to the side, then serve.
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