Sous Vide Lemon Chicken with Basil Pesto🍋

Attention, fitness fans and food lovers! 👋 Tired of dry, chewy chicken breast? This recipe for Sous Vide Lemon Chicken with homemade Basil Pesto will completely change your mind!

There are two secrets to success: first, the Fresko Vacuum Sealer to lock in all the moisture, and second, the Fresko Hand Blender to whip up a flavorful, fresh sauce with ease. Let's get started!

✨ Fresko Tools Used in This Recipe

• Fresko Vacuum Sealer: To seal the chicken for moisture retention.
• Fresko Hand Blender: For a fresh pesto sauce.

🍽️ Ingredients List

• Chicken breasts 🍗 (2)
• Olive oil (1 tbsp)
• Lemon zest 🍋 (from 1/2 lemon)
• Salt (1/2 tsp)
• Pepper (1/4 tsp)
• For Pesto: Basil 🌿 (40g), pine nuts (20g), parmesan cheese 🧀 (30g), garlic 🧄 (1 clove), olive oil (60ml), lemon juice (1/2 tsp), salt, pepper
• Sides: Pasta 🍝 or salad 🥗

🍳 Steps

1. Vacuum Seal: Place chicken, oil, zest, salt, and pepper in a bag. Seal with the Fresko Vacuum Sealer. 

2. Sous Vide: Cook at 63°C (145°F) for 1-1.5 hours. This process cooks the chicken evenly from edge to edge while keeping it perfectly tender.

3. Pesto: While the chicken is cooking, let's make the sauce. Blend basil, pine nuts, parmesan, garlic, lemon juice, salt, and pepper in the Fresko Hand Blender. Slowly add the olive oil while the machine is running until everything is combined and the sauce is smooth. 

4. Finish: Pat the cooked chicken dry. For a golden crust, you can give it a brief sear in a hot pan (this is optional).

5. Serve: Slice the chicken breast, top it with the fresh pesto, and serve with your choice of pasta or salad.

So simple, right? With your Fresko Vacuum Sealer and Hand Blender, this healthy and delicious meal is a breeze to make! Give it a try!