Ingredients
Equipment
Method
- In a large pot, bring salted water to a boil. Add whole wheat pasta and cook according to package instructions (about 8–10 minutes) until al dente. Drain and rinse under cold water to stop the cooking process. Set aside in a bowl.
- In a mixing bowl, combine diced chicken with lime juice, ground cumin, olive oil, and a pinch of salt and pepper. Mix well to coat.
- Heat a non-stick skillet over medium heat. Add the marinated chicken and cook for about 10–12 minutes, stirring occasionally until the chicken is cooked through and no longer pink in the center.
- In the bowl with the pasta, add cooked chicken, diced cucumber, and avocado. Toss gently to combine all the ingredients without mashing the avocado.
- Divide the pasta mixture into two bento boxes. Drizzle tahini over each serving and top with chopped cilantro.
- Optionally, add lime wedges on the side for an extra citrusy kick. Enjoy immediately, or refrigerate for up to 3 days.
Nutrition
Notes
Feel free to substitute the chicken with tofu or chickpeas for a vegetarian option.
You can also experiment with other seasonal vegetables like bell peppers or carrots to add more flavor and nutrition.
This dish is perfect for meal prep; just store your bento boxes in the refrigerator and take them on the go!
If reheating, do so gently in the microwave to maintain the texture of the avocado.
Enjoy your culinary creation!
You can also experiment with other seasonal vegetables like bell peppers or carrots to add more flavor and nutrition.
This dish is perfect for meal prep; just store your bento boxes in the refrigerator and take them on the go!
If reheating, do so gently in the microwave to maintain the texture of the avocado.
Enjoy your culinary creation!