Pesto Noodles With Crispy Chicken Bites
This lightened-up pasta dish uses hearts of palm noodles instead of traditional pasta and gets topped with crispy baked herb chicken bites for irresistible texture!
Servings: 4 meals
For Chicken Bites
- 1/2 lb. boneless skinless chicken breast sliced into bit sized pieces
- 1 large egg
- 1/2 cup gluten-free breadcrumbs
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1 tsp paprika
- 1 tsp sea salt
- 1/4 tsp cracked black pepper
- 1/4 tsp garlic powder
For Pesto Palmini Noodles
- 2 15 oz cans Palmini noodles drained
- 1/2 cup olive oil
- 3 tbsp grated Parmesan cheese
- 1 1/2 cups fresh basil leaves
- 1/2 tsp minced garlic
- 1/4 tsp sea salt
For Caprese Salad
- 3 cups halved cherry tomatoes
- 1/2 cup halved mozzarella balls
- 1 tbsp chopped basil
- 2 tsp red wine vinegar
- 1 tsp olive oil
- Sea salt and black pepper to taste
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.
Calories: 456kcal | Carbohydrates: 24.9g | Protein: 40.1g | Fat: 23.9g | Fiber: 7.4g