Ingredients:

  • 450 g boneless skinless chicken breasts, sliced into strips
  • 30 ml olive oil
  • 15 ml fresh lemon juice
  • 6 g garlic, minced
  • 2 g dried oregano
  • 3 g sea salt
  • 1 g cracked black pepper
  • 370 g cooked quinoa
  • 150 g steamed broccoli florets
  • 120 g cherry tomatoes, halved
  • 110 g cucumber, sliced into half-moons
  • 75 g hummus
  • 30 g raw almonds

Instructions:

  1. Pat the chicken strips dry with a paper towel and toss them in the marinade. Heat your skillet over medium-high heat.
  2. Place the chicken in the pan; do not crowd them. Sear for 3-5 minutes per side until a golden-brown char forms.
  3. While the chicken rests, portion your cooked grains into the largest bento compartment. Arrange the steamed broccoli and fresh cucumber and tomatoes in the medium sections.
  4. Slice the rested chicken into bite-sized cubes and nestle them atop the grains. Fill the smallest compartment with hummus and a handful of nuts.
  5. Whisk the drizzle ingredients in a small bowl and pour them into separate containers to prevent sogginess.