Lunch box-pesto pasta, marinated chicken with greek salad and baked tomatoes

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I am obsessed with this dish! It is perfect for summer-a little spicy, fragrant, light and fresh tasting with a lot of salad. And that little onion and feta make it so exciting!

Lunch box-pesto pasta, marinated chicken with greek salad and baked tomatoes

Course: Savory dishes


Total time






  • 250 gr gnocchi pasta or any short cut pasta

  • 1 bunch of basil

  • 1 tbsp pine nuts

  • 100 gr grated Parmesan

  • 2-3 cloves of garlic

  • Salt

  • 1 tbsp olive oil

  • 2 chicken breast

  • Chicken chili marinade, store bought, enough to coat the chicken (5-6 tbsp)

  • 1 kg cherry tomatoes

  • 1 cucumber

  • 1 red onion

  • 100 gr feta cheese


  • Place the chicken in a bowl and cover with marinade. Leave in the fridge for at least two hours.Transfer to a baking tray.
  • Wash half of the tomatoes and place them on a baking tray. For easier clean up, place them on a peace of baking paper.
  • Bake chicken and tomatoes in preheated oven at 200°. Bake the chicken for around 30min and tomatoes for around 1 hour or until soft. Cut chicken into slices.
  • Cut other half of the tomatoes in half, cucumber and onion into half moon pieces. Add everything in a bowl, mix with a spoon and crumble over some feta cheese.
  • Fill a big pot with water, add salt and bring to boil. Add pasta and cook until al dente.
  • While the pasta is cooking start making the pesto. In a blender add basil, garlic, grated Parmesan, pine nuts, olive oil. Mix until you reach consistency as chunky or as smooth as you like.
  • When the pasta is cooked, drain and save som of the cooking water, in case you want to loosen up the sauce. Add pesto to the pasta and mix using a spoon.
  • To a lunch box add some of the pesto pasta, top with a few slices of chicken, a few tablespoons of Greek salad and some bakes tomatoes.

Recipe Video



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