Update to this...
When I first got it, I figured I'd use the sous vide stick maybe a couple of times a month.
Since I've restarted my diet, I'm using it a couple of times a week...
My go to lunch is oven roasted vegetables, 4 ounces of very thinly sliced skinless chicken breast, and Lite Toasted Sesame Asian salad dressing by Kraft.
I wasn't happy at all with how dry the chicken was when I was oven or pan roasting it or even poaching it, so I gave the SV stick a try, and I'm glad that I did. Tender, juicy, and wonderful. I throw the chicken breast into a freezer bag with some garlic and onion powders and either some salt or chicken base and run it at 150 for 2.5 to 3 hours.
I also did a pork tenderloin a few weeks ago with the SV stick and man did that turn out nicely, as well.