Step by Step Instructions

Step 1

Cut skinless chicken thigh, red and yellow bell pepper, red onion into strips.

Step 2

Place chopped ingredients into the zipper lock bag, add chicken marinade and chill in the fridge for 30 minutes.

Step 3

Heat the pan over medium heat, stir fry the marinated ingredients until completely cooked.

Step 4

Place ingredients in the middle of the tortilla wrap, top with Greek yogurt, parsley and lime juice, wrap it tight and cut into half. Serve immediately.

Step 5

Place salmon fillet, garlic slices and teriyaki sauce into the vacuum-sealable bags, seal the bags tight using the vacuum sealer.

Step 6

Insert the sous vide stick into the water container, set the temperature at 52 °C and cook the salmon fillet for 30 minutes.

Step 7

Cut cauliflower into small pieces, put into food blender and blend into small crumbs.

Step 8

Heat the pan with oil over medium heat, sauté the garlic, onion, mini asparagus and carrot until fragrant. Add cauliflower rice, kernel corn and toss until cooked. Season with soy sauce, sesame oil and white pepper.

Step 9

Place fried rice and salmon fillet into the lunch box. Drizzle some Teriyaki sauce, sprinkle some spring onion and sesame on top. Enjoy!