Avocado, Zucchini and Sous Vide Chicken Mini-Bites


Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, ...

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Doesn't this just look incredible? As a canapé or snack that's tasty, looks great and is healthy, you can't beat the 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


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).

  • 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.

  • Step 3

    Place the bag in the water bath and set the timer for 1 hour and 15 minutes.

  • 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.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Remove the chicken from the bag. Discard cooking liquid.

    • 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.

    • Step 2

      Slice the chicken into pieces that are approximately the same size as the zucchini. Slice the avocado into the same size pieces.

    • 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.

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140 F / 60 C Recipe Temp
Recipe Time
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