Bento Box
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
FOR CILANTRO PESTO
1 cup fresh cilantro
4-5 tablespoons extra virgin olive oil
2 garlic cloves
salt to taste
To 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.
Mix well and add the chicken breast. Transfer to a Ziploc plastic bag and leave it in the refrigerator for 30 minutes to an hour.
Grill it on a lightly oiled grill rack 7-8 minutes each side. Once cooked, wrapped it in a aluminum foil and let it rest.
Find the full recipe at the May issue of MAZA Cooking Journals available on the iTunes store.
