This is not a question about cooking per se, but about professional cooks outside their day jobs. I have seen a few movies where chefs have a restaurant-grade kitchen and kitchenware at home, all ready to use on a regular basis. For example, in Chef, the titular character quits his job at a fancy LA restaurant after an argument with the owner, then goes home and proceeds to cook the same gourmet tasting menu he was planning to cook at the restaurant.   Is this a realistic depiction? Could he likely cook that menu at home, or would he likely need things present only in a professional kitchen? I understand that chefs might want to invest on high-grade hardware for their own homes, but I wonder to what extent they actually need to have everything they would need in their work kitchen. 
Since you're cooking by sous-vide anyway, why don't you put the vacuum sealed, seasoned chicken breasts in the freezer? You just put the still frozen packs into the circulator a half-hour or 45 minutes sooner. Then you will always have a no-muss no-fuss dinner at the ready.  Here's a YouTube video of exactly that.  Season differently and vacuum seal several family packs at once! Save money and hassle.  For frozen boneless chicken breasts, figure 141F to 148F (60.5C to 63.9) for 2+ hours, longer for bigger pieces. (I like 147F)  You can do the same thing with steak, don't raise the temperature, just add some time at your preferred temperature. 