Sous Vide Spicy Lime Chicken Breasts
Ingredients for 1
4 large bone in skin on chicken Breasts
4 sprigs fresh rosemary
2 Mexican or Key Limes, halved
Set your Anova Sous Vide Precision Cooker to 145.0ºF / 62.8ºC.
Season chicken Breasts with Cajun seasoning and put two breasts in two separate ziplock bags with one halved lime and two sprigs of Rosemary in each bag.
Seal bags using water immersion method and cook for 90 minutes.
Sear Breasts on very hot charcoal grill to create a crispy dark crust. About four minutes total.