Sliced to perfection and plated with grace, this sous vide chicken breast with red pepper coulis and microgreens is fine dining made simple. The chicken stays incredibly tender thanks to sous vide, while the smoky-sweet coulis adds depth and color. It’s the kind of dish that looks like it belongs in a Michelin kitchen—but you can recreate it in yours. Tap to visit the full recipe, see expert plating tips, and learn the exact temperature and timing for flawless results.
