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Protein Bento Box

This protein bento box combines grilled chicken, tender edamame, crisp cucumber, and quick-pickled carrots, arranged in a colorful, compartmentalized container. The dish emphasizes a variety of textures, from juicy and tender to crunchy and tangy, creating an engaging and satisfying lunch. It’s easy to customize with different proteins and sides for a balanced, mindful meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2
Course: Main Course
Cuisine: Fusion
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pieces chicken breast preferably skinless and boneless
  • 1 cup edamame frozen or fresh
  • 1 large cucumber for slicing thin
  • 2 carrots carrots julienned for quick-pickling
  • 2 tablespoons rice vinegar for quick-pickling
  • 1 teaspoon sugar for quick-pickling
  • 1 tablespoon soy sauce for seasoning chicken
  • 1 tablespoon olive oil for grilling chicken
  • to taste sea salt for seasoning
  • to taste black pepper for seasoning
  • a handful nuts or seeds to add crunch, optional

Equipment

  • Sharp Knife
  • Medium bowl
  • Small pot
  • Bento boxes or containers

Method
 

  1. Start by marinating the chicken breast with soy sauce, salt, and pepper. Let it sit for about 10 minutes while you prepare other ingredients.
  2. Bring a small pot of water to a boil, then add the edamame and cook for 3-4 minutes until bright green and tender. Drain and set aside.
  3. While the edamame cooks, slice the cucumber into thin rounds or strips for a satisfying crunch.
  4. Julienne the carrots into thin matchstick-sized strips, then toss them with rice vinegar and sugar in a medium bowl. Let sit for at least 10 minutes to quick-pickle.
  5. Heat a skillet over medium-high heat and add olive oil. Place the marinated chicken in the skillet and cook for 6-8 minutes per side, until golden brown and cooked through. Let rest for a few minutes, then slice into strips.
  6. Once the chicken is cooked, assemble the bento box by dividing the chicken, edamame, cucumber slices, and pickled carrots into separate compartments. Sprinkle with nuts or seeds for added crunch.
  7. Finish by garnishing with extra herbs or seeds if desired. Serve immediately or store in the fridge for later enjoyment.

Notes

Feel free to customize proteins and sides—try tofu, smoked salmon, or roasted veggies for variety. Keep components separate if preparing ahead to maintain freshness and crunch.