A tasty low carb dinner made in the Anova Precision Oven. Thanks to the convection function of the oven heat distributes evenly yielding vegetables that are evenly cooked.
Serves
4
Prep Time
00:15
Cook Time
00:20
0
288
Ingredients
3 Tbsp
olive oil
1 Tbsp
minced garlic
1 Tbsp
minced parsley
1 Tbsp
minced basil
1.25 tsp
salt
½ tsp
ground black pepper
½ tsp
Chicken bouillon powder (stock powder)
½ Tbsp
paprika
1.5 lb
chicken breast
4 cups
veggies (1 cup sliced mushrooms, 1 red bell pepper (diced), 1-2 broccoli heads, cut into florets)
Steps
1. Prepare Pan
Line your oven sheet pan with parchment paper.
2. Preheat Oven
Rack
Sous Vide Mode: Off
Steam: 20%
Temp: 375°F
Heat: Rear
00:10 Timer
3. Mix Seasoning
Place olive oil in a bowl. Add all other ingredients except chicken and veggies. Mix to combine.
4. Slice Chicken
Slice each chicken breast across into 4 pieces.
5. Season Chicken and Veggies
Place veggies with half of the seasoning in a bowl. Toss well to combine. Place chicken with the other half of the seasoning in a bowl. Toss well to combine. Arrange the chicken and veggies on prepared sheet pan.
6. Bake
Rack
Place sheet pan into oven and bake until the chicken is cooked through and the vegetables are tender.
Sous Vide Mode: Off
Steam: 20%
Temp: 375°F
Heat: Rear
00:20 Timer
7. Serve
Enjoy as is or with some rice or any side dish you like.