Avocado, Zucchini and Sous Vide Chicken Mini-Bites

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.

Author

Christina Wylie

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, Broadsheet, Wining & Dining and many other internationally renowned publications. In 2013, after almost a decade of working as an international journalist, Christina founded the online lifestyle magazine The GAB Magazine, for which she now leads a team of 60 writers based all across Australia. She then founded Samui Life Magazine in 2016. After working as a recipe creator for Anova Culinary for over a year, she signed a cookbook contract with the American-based, international publishing company Quarto. Her cookbook, titled The Sous Vide Kitchen: Techniques, Ideas, and More Than 100 Recipes to Cook at Home, was published worldwide in 2017. She wrote, styled, and photographed everything that you see within that book. In 2017 she opened her first restaurant, Bootlegger, in Koh Samui, Thailand. She is currently in the initial stages of launching Bootlegger 2 in Phuket in 2018, and is looking to open Bootlegger 3 in Bangkok in 2019. She is currently working towards stepping into the world of food and travel presenting. As an entrepreneur herself, Christina co-founded the charity initiative Project Gen Z in 2015 to teach orphaned Cambodian children entrepreneurial skills. A British expat born and raised in Hong Kong, Christina has worked across the globe, and has lived in Thailand, London, Hong Kong, Australia and South Africa over the years.

Prep Time: 00:30

Recipe Time: 01:15

Temperature : 140F / 60C

Ingredients

• 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

1. Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).
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.
3. Place the bag in the water bath and set the timer for 1 hour and 15 minutes.
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

1. When the timer goes off, remove the bag from the water bath. Remove the chicken from the bag. Discard cooking liquid.
2. 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.
3. Slice the chicken into pieces that are approximately the same size as the zucchini. Slice the avocado into the same size pieces.
4. 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.