Sous Vide Chicken with Veggies

1: Line a pan with foil and spray with olive oil.

2: Preheat oven to 400° Fahrenheit.

3: Cut the butternut squash in half and scrape out the seeds.

4: Place the squash on the baking sheet and add 2 Tbsp of butter to each half.

5: Bake for 45 minutes, then flip and bake for an additional 15 minutes.

6: Remove from the oven and let cool.

7: Scoop out the insides of the butternut squash and blend in a food processor until smooth.

8: Season the squash with salt and pepper.

9: Season the chicken with salt, pepper, and coriander.

10: In a pan over medium-high heat, add avocado oil.

11: Cook the chicken skin-side down for 6-7 minutes, then flip and cook for 4-5 minutes.

12: Add butter, rosemary, sage, and garlic to the pan, basting the chicken with butter.

13: Trim the asparagus.

14: In a nonstick pan over medium heat, add water and salt, bringing it to a boil.

15: Place the asparagus in the pan, cover, and steam until water evaporates.

16: Add butter and garlic powder, mixing with the asparagus before turning off the heat.

17: In the same pan, add diced onions with 1 Tbsp of butter and cook until lightly browned.

18: Serve by adding butternut squash to a plate, topped with onions, chicken, asparagus, and drippings from the chicken pan.