Avocado, Zucchini and Sous Vide Chicken Mini-Bites
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Ingredients for 2
1 (12-ounce) boneless, skinless chicken breast, butterflied
Salt and freshly ground black pepper
3 tablespoons extra virgin olive oil, plus more for drizzling
1 tablespoon prepared pesto
1 zucchini, sliced into 1/4-inch (1/2-cm) slices
1/4 cup water
1 avocado
1 cup fresh basil leaves
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).
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Step 2
Pound the chicken breast with a mallet until it is of even thickness. Season with salt and pepper and place in a medium zipper lock or vacuum seal bag. Add 1 tablespoon olive oil and pesto. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting.
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Step 3
Place the bag in the water bath and set the timer for 1 hour and 15 minutes.
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Step 4
About 15 minutes before the chicken is finished, prepare the zucchini: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the zucchini and water. Cook, stirring occasionally, until the water has evaporated and zucchini begins to brown. Remove from the heat.
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Finishing Steps
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Step 0
When the timer goes off, remove the bag from the water bath. Remove the chicken from the bag. Discard cooking liquid.
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Step 1
Heat remaining tablespoon oil in a medium skillet over high heat. When the oil is shimmering, add the chicken and sear until browned on both sides, about 2 minutes. Transfer to a cutting board and let rest for 5 minutes.
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Step 2
Slice the chicken into pieces that are approximately the same size as the zucchini. Slice the avocado into the same size pieces.
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Step 3
To assemble, stack a slice of avocado on top of a piece of chicken. Top with a zucchini slice and a basil leaf. Secure with a toothpick and drizzle with additional olive oil. Serve.