Recipe: Low-FODMAP Sous Vide Lemon Herb Chicken BreastDescription: Tender chicken breast infused with lemon zest, thyme, and rosemary, cooked sous vide and seared to perfection. Served with a side of steamed green beans and quinoa.Serves: 4 people Total Time: 90Difficulty: Easy to follow Ingredients needed: 4 piece chicken breast, 1 teaspoon salt, 0.5 teaspoon black pepper, 1 tablespoon lemon zest, 4 sprig thyme, 2 sprig rosemary, 4 tablespoon garlic-infused olive oil, 400 g green beans, 200 g quinoaInstructions: Preheat your sous vide water bath to 62.5°C. Season the chicken breasts with salt and pepper. Place each chicken breast in a vacuum-seal bag along with lemon zest, fresh thyme, rosemary, and garlic-infused olive oil. Vacuum seal the bags and place them in the preheated water bath. Cook for 60 minutes. While the chicken is cooking, prepare the sides. Steam the green beans until tender, about 5-10 minutes. Cook the quinoa according to package instructions. Remove the chicken from the water bath and bags. Pat dry with paper towels. Heat a skillet over medium-high heat and quickly sear the chicken breasts on each side for 1-2 minutes until golden brown. Serve the chicken with steamed green beans and quinoa.Perfect for: Meal planning, weekly preparation, home cooking Tags: low-FODMAP, sous vide, gluten-free, dairy-freeThis Low-FODMAP Sous Vide Lemon Herb Chicken Breast recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 90 minutes. Great for weekly meal prep and family dinners.