Here’s how you make it:
1 bell pepper (i combined half green and half red)
1/2 red onion
1 medium cucumber
1 cup diced tomatoes
4-5 green onions
1/2 cup olives
1 packet of chicken breast tenders (seasoned with olive oil, garlic powder & onion salt)
1/2 cup pesto
4 cups cooked bowtie pasta
Dressing: 2 tbsp olive oil, 1 clove crushed garlic, pepper, 1 tsp wine vinegar, juice from 1/2 lemon
1/2 cup crumbled feta
Here’s how you make it:
Dice up all your veggies into small, bite sized pieces: peppers (green and red), red onion, cucumbers, tomato, green onions, pitted and diced black olives.
Then dice, up the chicken into smaller pieces and coat them in olive oil, garlic powder and onion salt and bake in the oven for about 20 minutes at 400 degrees.
While your chicken is cooking, cook farfalle pasta according to the box. When the pasta is done, rinse under cold water to stop the pasta from cooking and also prevent it from making the veggies warm when you add everything to the bowl to mix!
When the chicken is ready, coat with pesto.
Toss the pasta together with all of the veggies, and then add in your dressing and feta. Salt and pepper to taste. Top with the pesto chicken, enjoy!
