1To marinate the chicken mix the 1 tablespoon extra virgin olive oil with finely diced garlic clove, finely diced cilantro and juice of one freshly squeezed lime.
2Mix well and add the chicken breast. Transfer to a Ziploc plastic bag and leave it in the refrigerator for 30 minutes to an hour.
3Grill it on a lightly oiled grill rack 7-8 minutes each side. Once cooked, wrapped it in a aluminum foil and let it rest.
4Heat water in a small pot. Once water is boiling add the cellophane noodles and cook until done, about 3 minutes.
5Cut the jicama and the mango to very thinly matchstick pieces. Use a mandolin slicer if necessary.
6At the end slice the chicken breast to 1/3” thin pieces. The meat should be tender and juicy.
7Arrange the ingredients in the different bento box compartments. Have fun being creative.