Ingredients :
- 1 chicken thigh
- 1 yellow capsicum
- 1 Japanese cucumber
- Handful cherry tomatoes
- Feta cheese (to preference)
- Extra virgin olive oil
- Balsamic vinegar
- Salt
- Pepper
Method :
- Boil pasta until preferred hardness/softness
- Cut chicken thigh into cubes and pan fry separately. Marinate with just salt and pepper.
- Cut vegetables into cubes/slices to preference and put them all in a mixing dish.
- Drain and rinse pasta to room temperature, then add to mixing bowl with vegetables.
- Add olive oil, balsamic vinegar, salt and pepper and mix thoroughly.
- Make pretty with feta cheese cubes.
- Portion into lunch boxes and chill overnight.
- Pack chicken separately if still warm, and chill overnight.
- In the morning, pack chicken together with the pasta and "serve".
- Have a good lunch!!!
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