Sous vide chicken breast with parsley sauce, zucchini, and potatoes

Tonight’s chicken dinner was enhanced with the parsley sauce we made for the sea bass the other night. It is great when you can use a sauce for more than one dinner. The chicken itself is a little bland so having a sauce really stepped up this dinner. The zucchini are the first ones from our daughter’s garden and the combo of the onions, mushrooms, and olive oil gave the vegetables some extra sweetness. Even though we only had about 5oz. of potatoes between the two of us, they rounded out the dinner nicely.