high-protein
Sous Vide Chicken Neck with Brown Rice
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⏱️ Prep: 15m🔥 Cook: 37m📊 Total: 52m🎯 medium⭐ 4.5 (14220)
💪 30g+ Proteinchicken🎯 P:E Score: 6.5
10g50g100g
Servings:
1
- Chicken Neck114.3 g
- Olive oil0.5 tbsp
- Salt0.3 tsp
- Black pepper0.1 tsp
- Garlic0.8 cloves
- Dijon mustard0.3 tbsp
- Lemon0.3 whole
- Greek yogurt25 g
- Butter0.5 tbsp
💡 Chef Tips
- • Always use a meat thermometer - chicken must reach 74C internal temperature.
- • Pat chicken completely dry before cooking for crispy skin and golden color.
- • Rest chicken 5 minutes after cooking to retain juices.
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