Leftover chicken, but make it useful

Leftover chicken, but make it useful. I had two boneless, skinless chicken breasts left from dinner earlier this week, and instead of forcing another meal out of them, I turned them into homemade deli meat for sandwiches all week. I did a quick brine with salt, peppercorns, garlic, and bay leaf for a few hours, then kept the seasoning simple with garlic powder and onion powder—because sandwich meat doesn’t need anything fancy. After that, I sous vide it at 150°F for 3 hours, sliced it nice and thin, and now we’ve got easy lunches ready to go. It stays good in the fridge for 3–5 days, saves money, and honestly tastes way better than store-bought sandwich meat. Sometimes meal prep is just using what you already have. #sandwiches #chickendelimeat