For boneless breasts, I’d cut them in half (vertically) and let them marinate without the vegetables for an hour or two. I’d also wait to add the chicken breasts till the last half of cooking, and cook them to 160. 165 is the safe temperature, but there will be carry over cooking. Chicken breasts can get unpleasantly dry and tough when overcooked, but I’ve found that this method generally avoids that.
Boneless thighs as a replacement should be easy. Follow the recipe author's guidance on internal temperature.
If subbing chicken breast, you need to target a lower internal temperature for the meat otherwise you will get something unpleasantly overcooked. I'd probably shoot for 135-140 F. In any case be vigilant as overcooked chicken breast is decidedly joyless.
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If subbing chicken breast, you need to target a lower internal temperature for the meat otherwise you will get something unpleasantly overcooked. I'd probably shoot for 135-140 F. In any case be vigilant as overcooked chicken breast is decidedly joyless.
Best of luck.
If you follow the official USDA guidelines, the breast meat will definitely start to lose its juiciness.
If you pull it out at 145 F, it'll hit 150 no problem anyhow as the meat temperature will still continue to rise.