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Sous Vide Chicken and Avocado Bowl Recipe

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.

Sous vide turkey grain bowl 2

When I want to try some more flavorful chicken, I often turn to Crowd Cow.

Note: You can learn more about chicken from my How to sous vide chicken breasts or view all my sous vide chicken articles.

If you like this recipe and want to use sous vide to prepare nutritious and flavorful food, then my new book is perfect for you! Healthy Sous Vide has more than 70 flavorful, stress-free recipes with full nutritional information that will have you eating great and amazing your friends and family.

New to This?

If you would like more information about the techniques, ingredients, and equipment used in this recipe, you can check out the following.

Sous Vide Chicken and Avocado Bowl Recipe

  • Published: February 03, 2019
  • By Jason Logsdon
  • Total Time: 2 Hours
  • Cooks: 141°F (60.6°C) for 2 to 4 hours
  • Serves: 4

Ingredients for Chicken and Avocado Bowl

Sous vide turkey grain bowl 9
  • For the Sous Vide Chicken

  • 2 chicken breasts (I personally love Crowd Cow)
  • 4 slices of lemon
  • To Assemble

  • 1 cup cooked millet
  • 1 cup cooked red quinoa
  • 4 radishes, sliced
  • 1 cucumber, diced
  • Arugula or other greens
  • 2 avocados, peeled and flesh sliced
  • 1/4 cup pomegranate seeds
  • 1/4 cup chopped fresh basil leaves
  • 8 lemon wedges

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Cooking Instructions for Chicken and Avocado Bowl

For the Sous Vide Chicken

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.

To Assemble

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.

Sous vide turkey grain bowl 6

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.

Nutritional Information for Chicken and Avocado Bowl

  • Calories: 462
  • Fat: 20g
  • Protein: 34g
  • Carbohydrate: 41g
  • Fiber: 13g
  • Sugar: 7g
  • Cholesterol: 83mg

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Healthy Sous Vide is the latest cookbook from Jason Logsdon, the best selling author of 10 sous vide and modernist cookbooks, and it shares many of his favorite recipes developed over the years so you can eat nutritious, flavor-packed meals that taste amazing. If you are a looking for a way to boost the flavor of your healthy meals, this book will help you create amazing food that your friends and family will love!

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Sous Vide Chicken and Avocado Bowl Recipe

PT2H 4 Ingredients: 2 chicken breasts Snippet|meats_ingredient_really_like_chicken 4 slices of lemon 1 cup cooked millet 1 cup cooked red quinoa 4 radishes sliced 1 cucumber diced Arugula or other greens 2 avocados peeled and flesh sliced 1/4 cup pomegranate seeds 1/4 cup chopped fresh basil leaves 8 lemon wedges
4.8571 stars - based on 7 reviews
This simple recipe is quick to toss together when you need a filling but quick meal. The radishes and cucumber introduce a pleasant crunch while the lemon and olive oil add brightness to the dish.
1 Serving

Jason logsdon headshot This article is by me, Jason Logsdon. I'm a passionate home cook who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.