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Reverse-seared Chicken Breast▪️Indian “Romesco”▪️Barley Risotto▪️Slow Roasted Onions, Carrots & Brussels
View Diet Calendar, 05 February 2022:
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2026 kcal
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Fat: 55.67g | Prot: 75.46g | Carbs: 203.23g.
Breakfast: Poached Egg, Scalloped Potato, Carnation Evaporated Milk, Coffee. Dinner: Rose Wine, Chianti Wine, Trader Joe's Romesco Dip, Seattle Sutton's Healthy Eating Mushroom Barley Risotto (1200), Cooked Carrots, Tyson Foods Boneless Skinless Chicken Breasts. Snacks/Other: Syrah Wine, Trader Joe's Organic Yellow Corn Tortilla Chip Rounds, Spaten Oktoberfest, barkTHINS Dark Chocolate Coconut with Almonds. more...
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445 kcal
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Exercise:
Yard Work (gardening) - 1 hour and 30 minutes, Apple Health - 22 hours and 30 minutes. more...
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 Comments
05 Feb 22 by member: melissatwa
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Thx Melissa 😊 Enjoy the rest of your weekend!!
05 Feb 22 by member: sk.17
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If there was a competition, you'd win 😱🤣 against me 🥲🤣🤣🤣
06 Feb 22 by member: 🐈⬛ miss kittycat
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Aww thx kittycat 😊 but I’m not so sure cause your food is drool worthy 🤤😋👍 Keep on crankin’ out your beautiful plates 🍽💞
06 Feb 22 by member: sk.17
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06 Feb 22 by member: ridemariel
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Good morning SK , when you reverse the method of cooking, how is it that the chicken doesn’t get over cooked or dry ? What are the benefits
06 Feb 22 by member: ocean_girl
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06 Feb 22 by member: 🐈⬛ miss kittycat
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It was super delish with a lot of leftovers too RM 😊
06 Feb 22 by member: sk.17
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Thx Erq & OG 😊😊 I use an immersion circulator (sous vide method) set at 141.5F to get a fully cooked tender chicken breast. As long as the entire chicken breast is at 141.5F for atleast 25-30m it’s a safe as 165F for 10 seconds. The reverse searing is just a 30 second flash sear on all edges. I like to add salt & dry spices to make the chicken taste flavorful.
06 Feb 22 by member: sk.17
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06 Feb 22 by member: LooseButtons
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06 Feb 22 by member: Mistybenner
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06 Feb 22 by member: buenitabishop
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Thx LooseButtons, Misty & buenita 😊😊😊j
06 Feb 22 by member: sk.17
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07 Feb 22 by member: smashl3y
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Thx smashl3y 😊 It was super delish 😋
07 Feb 22 by member: sk.17
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