Ingredients
- 1 cup (2.3 oz) uncooked pasta
- 1 chicken breast (7 oz)
- 1 teaspoon olive oil
- 1 teaspoon balsamic vinegar
- salt & pepper
Balsamic Vinaigrette
- 1.5 tablespoon olive oil
- 1.5 tablespoon balsamic vinegar
- 0.5 tablespoon honey
- 1/4 teaspoon dijon
- 2 cups kale or spinach
- 2 tablespoons dried cranberries
- 2 tablespoons crumbled feta
- 2 tablespoons sunflower seeds
Instructions
- Cook pasta according to package directions. Drain and allow to cool.
- Heat oven to 425°F. Toss chicken in olive oil and balsamic vinegar. Season with salt and pepper.
- Bake for 10 minutes, flip and bake for another 15 minutes. Allow to rest for 5 minutes before slicing into strips.
- While chicken is baking, shake together vinaigrette ingredients.
- Divide all ingredients evenly amongst four 1-pint jars in the following order: vinaigrette, chicken, pasta, kale, feta cranberries and sunflower seeds.
Storage
- Seal and store in the fridge for up to 4 days.
To Serve
- Shake jar contents out into a large bowl. Toss to coat in vinaigrette.
- Enjoy cold.
by simplerecipepro