Chicken Pesto Pasta Lunch Boxes
Rotini pasta tossed with basil pesto, grilled chicken, cherry tomatoes, and mozzarella pearls. An Italian-inspired meal prep that's equally delicious warm or cold.
PROTEIN 32g
CALORIES 432
P:E RATIO 7.4
TIME 35m
YIELD 5
P:E 7.4
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
1.5 lbs boneless skinless chicken breast 32G PROTEIN
12 oz rotini pasta CARB BASE
1/2 cup basil pesto (store-bought or homemade) FLAVOR
1 cup cherry tomatoes, halved PRODUCE
1/2 cup fresh mozzarella pearls FLAVOR
2 tablespoons olive oil FLAVOR
1 teaspoon garlic powder FLAVOR
1 teaspoon Italian seasoning FLAVOR
1/2 teaspoon salt FLAVOR
1/4 teaspoon black pepper FLAVOR
Fresh basil leaves for garnish FLAVOR
MEAL PREP LOGISTICS
- Storage: Refrigerate for up to 5 days. Not recommended for freezing due to the pasta texture.
- Batching: Rinse pasta briefly after cooking to prevent it from absorbing too much pesto overnight.
- Reheat: Microwave for 90 seconds, or enjoy cold as a pasta salad. Add a drizzle of olive oil after reheating if the pasta seems dry.
EXECUTION STEPS
01
THE MACRO PREP
Preheat oven to 400°F (200°C). Season chicken breasts with olive oil, garlic powder, Italian seasoning, salt, and pepper.
02
HIGH HEAT SEAR
Bake chicken for 22–25 minutes until internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice.
03
HIGH HEAT SEAR
While chicken bakes, cook rotini according to package directions. Drain and rinse briefly with cold water to stop cooking.
04
THE MACRO PREP
In a large bowl, toss the pasta with basil pesto until evenly coated.
05
STEP 5
Add cherry tomatoes and mozzarella pearls. Toss gently.
06
STEP 6
Divide pasta among 5 containers and top each with sliced chicken.