Sous Vide Chicken Quinoa Cauliflower Rice

Steps

How to make it

Prep 20 min · Cook 12 min

1. Prep: slice 180 g sous-vide chicken thick; dice 100 g fire-roasted corn; cook 80 g quinoa per package and drain; heat 120 g cauliflower rice; warm 2 Tbsp cheese sauce.
2. In a salad bowl, layer 120 g cauliflower rice and 80 g quinoa; drizzle 1/2 Tbsp olive oil and a pinch of sea salt and toss for the grain base.
3. Heat 1/2 Tbsp olive oil in a skillet over medium; sear sous-vide chicken 1–2 minutes per side until golden while keeping the center tender; rest 2 minutes and slice on a bias.
4. In the same pan, dry-sear 100 g fire-roasted corn 1 minute until lightly charred for aroma; set aside with chicken (protein finish).
5. Arrange chicken slices and corn over the grains in a fan or layered pattern.
6. Drizzle 2 Tbsp cheese sauce over chicken and grains with the back of a spoon; add remaining 1/2 Tbsp olive oil.
7. Season with 1/3 tsp sea salt and cracked black pepper to taste; keep hot and cool layers distinct.
8. Serve while chicken is warm and grains are gently heated; toss lightly before eating for a balanced plate.

Tips & storage

Make it easier

• Finish the main component and sauce separately before plating so the textures stay layered.
• Keep cold garnish and hot proteins apart until the final minute for a more restaurant-like result.
• Rest meat for 2–3 minutes before slicing; when pieces vary in thickness, check the thickest center for doneness.

Best enjoyed on the day it is made; refrigerate components separately when possible and reheat gently.

Substitutions