Sous vide chicken breast, roasted butternut squash, sautéed broccoli

John set the temperature for 159F and the immersion circulator did the rest of the work. Once the water is at temperature we cook the meat for at least 1.5 hours. Then when I have the vegetables ready the chicken comes out. I love not having to try to time the vegetables to when the meat is done. So much easier and the chicken is never overcooked.

I roasted the butternut squash in the oven at 425F for 45 minutes. The squash is seasoned with salt and nutmeg. When the flesh is tender I scrape it out and throw out the skin and the aluminum foil it cooked in. (No dishes!) It practically mashes itself. Broccoli is a quick steam/sauté.