Chicken breast (500G – raw)
Farfelle pasta (230G – dry)
Broccoli (340G – raw)
Cherry tomato (540G – raw)
Red bell pepper (85g)
Shallot (37g)
Bolthouse Farms Caesar dressing (60G)
Garlic powder (1 tsp)
Onion powder (1 tsp)
Salt (1 tsp)
Black pepper (1 tsp)
1. To cook the pasta (of your choice – we use bow tie), simply add to boiling water and let simmer until done.
2. Flattened the chicken breasts and place in an oiled skillet set over medium-heat heat. Spray with olive oil then season with salt, black pepper, and garlic & herb seasoning (or simply garlic powder). Cooked until both sides of the chicken are colored, and the chicken reaches 165 (F) internally. Remove to the side and shred.
3. In the same pan on medium heat, spray with oil then toss in the diced shallot and diced bell pepper, hit with a pinch of salt and let sear until caramelized. Once there, urn the heat to low, then add in the minced garlic and let toast until the garlic becomes to slightly brown. Set off to the side once mixed together.
4. Add the raw broccoli florets to a baking tray and season with 1 tsp of salt and 1 tsp of black pepper. Place in a 450 degree (F) oven for ~20 minutes, or cooked through to your liking.
5. In a big mixing bowl, simply combine everything together – pasta, chicken, broccoli, and peppers and shallots. Then add slice cherry tomatoes, a pinch of salt, caesar dressing, and a squeeze of lemon over the top. Mix until well combine.
6. To prep, add the pasta to each container and you’re ready to eat. Enjoy 🙂
