Bento Box

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November 5, 2015

Garlic-cilantro chicken breast, marinated in garlic, lime and cilantro


1 serving

1 chicken breast

1 tablespoon fresh cilantro, finely diced

1 garlic clove

1 tablespoon olive oil

juice of one freshly squeezed lime

1.76 ounces cellophane noodles

¼ lbs (half piece) jicama, pilled and cut to very thinly pieces

¼ mango, pilled and cut to very thinly matchstick pieces


1 cup fresh cilantro

4-5 tablespoons extra virgin olive oil

2 garlic cloves

salt to taste


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.


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