Work Week Lunch

0 Preheat the air fryer (or oven) to 400ºF. Whisk egg in a shallow bowl and combine breadcrumbs and seasonings in a separate shallow bowl. Add 5-6 chicken bites to the egg mixture at a time. Shake off excess egg and place chicken in the breadcrumb mixture, coating all sides.
1 Bake the chicken in the air fryer for 15-20 minutes, stopping half way through to redistribute the pieces if need be. Or bake in the oven for 20-25 minutes on a parchment-lined baking sheet. 
2 While the chicken bakes, cook the pasta according to the package directions. Combine olive oil, Parmesan cheese, basil, garlic, and sea salt in the bowl of a food processor. Pulse until completely combined. 
4 In a small bowl, combine the ingredients for the Caprese salad. Divide among four meal prep containers, putting the salad in the small compartment. 
3 Drain the pasta and add it to a skillet over medium-low heat. Add the pesto to the skillet and toss to coat. Cook for 2 to 3 minutes, just enough to integrate the pesto and noodles and warm them.
5 Divide the pesto pasta among the 4 meal prep containers and top with 5 to 6 pieces of chicken. Seal and refrigerate until it's time to eat!