Servings: 4 meals
Calories: 456kcal
Equipment
- Air Fryer
Ingredients
For Chicken Bites
- ½ lb. boneless skinless chicken breast sliced into bit sized pieces
- 1 large egg
- ½ cup gluten-free breadcrumbs
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon sea salt
- ¼ teaspoon cracked black pepper
- ¼ teaspoon garlic powder
For Pesto Palmini Noodles
- 2 15 oz cans Palmini noodles drained
- ½ cup olive oil
- 3 tablespoon grated Parmesan cheese
- 1 ½ cups fresh basil leaves
- ½ teaspoon minced garlic
- ¼ teaspoon sea salt
For Caprese Salad
- 3 cups halved cherry tomatoes
- ½ cup halved mozzarella balls
- 1 tablespoon chopped basil
- 2 teaspoon red wine vinegar
- 1 teaspoon olive oil
- Sea salt and black pepper to taste
Instructions
- Preheat oven to 400ºF and line a baking sheet with parchment paper. Whisk egg in a shallow bowl and combine breadcrumbs and seasonings in a separate shallow bowl. Add 5-6 chicken bites to egg mixture at a time. Shake off excess egg and place chicken into breadcrumb mixture, coating all sides. Place onto baking sheet. Bake for 30 minutes.
- While chicken bakes, combine olive oil, parmesan cheese, basil, garlic and sea salt to a food process and pause until thoroughly combined. Add drained palmini noodles to a medium skillet over medium heat and for pesto sauce on top. Use tongs to toss noodles to coat. Heat for 4-5 minutes to warm noodles through.
- Stir together ingredients for caprese salad in a medium mixing bowl. Divide between 4 small compartments of teal MPOF containers. Divide pesto noodles between large compartments and top with 5-6 chicken bites.
Video
Nutrition
Calories: 456kcal | Carbohydrates: 24.9g | Protein: 40.1g | Fat: 23.9g | Fiber: 7.4g
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