Sous Vide Chicken Breast - cooking recipe

Ingredients

4 (4 ounce) skinless, boneless chicken breast halves
1 tablespoon vegetable oil
2 teaspoons herbes de Provence
2 teaspoons garlic paste
1/2 teaspoon salt
4 strips lemon zest
1 medium sous vide vacuum bag

Preparation

Set up a water bath and immersion circulator according to manufacturer's instructions. Bring water to 143 degrees F (62 degrees C).
Place chicken, oil, herbes de Provence, garlic paste, salt, and lemon zest in a bowl. Mix until coated. Place in the vacuum bag in a single layer; seal.
Submerge bagged chicken in the water bath and cook for 3 hours. Cool chicken in the sealed bag under cold running water.