1. Set the Sous Vide 

Start by filling a sous vide container or large pot with water. Clip the sous vide cooker in and set the temperature to 145ºF. As it heats, prepare the chicken breasts. 

2. Season the Chicken

Season each side of your chicken breast with salt and pepper. Then, place it into a vacuum seal bag and add olive oil, two lemon slices, and a half of a sprig of rosemary before vacuum sealing the bag shut. Repeat these steps for the second chicken breast.

3. Cook the Chicken

By now, your water bath should be at the correct temperature. Submerge your chicken, and set the timer for 2 hours. The sous vide cooker will take it from here! Enjoy some down time, then…

4. Sear the Chicken

Once the timer goes off, remove the chicken breasts from the vacuum seal bags and pat them dry with paper towels. Heat a skillet over medium-high heat and add a little oil. 

Sear the chicken breasts for 1-2 minutes on each side until they develop a nice golden-brown crust.

5. Cook Your Veggies

Cut off the ends of your asparagus, then add them, olive oil, pepper, and lemons to a vacuum seal bag, and seal it. Don’t add salt just yet, it can turn your asparagus a bit gray, so it’s best to salt the veggie after it has cooked. 

Increase the temperature on the sous vide to 180°F and cook the asparagus for 10 minutes.

6. Plate it!

Once the timer goes off, all that’s left to do is plate your food, salt the asparagus to taste, and enjoy an easy, healthy meal!