Ingredients:

  • 6 oz boneless, skinless chicken breast, cubed
  • 2 tbsp basil pesto
  • 1 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1 cup broccoli florets, bite-sized
  • 1/2 cup carrots, sliced into coins
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 cup cooked quinoa or brown rice
  • 1/4 cup raw almonds or walnuts
  • 1/2 cup fresh blueberries or halved grapes
  • 1 oz feta cheese, crumbled

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Toss broccoli and carrots in olive oil and garlic powder until evenly coated.
  3. Spread vegetables on a sheet pan and roast for 15-20 minutes until the edges are charred and mahogany-colored; set aside to cool slightly.
  4. Pat the cubed chicken breast dry with paper towels and season with salt and pepper.
  5. Heat olive oil in a skillet over medium-high heat.
  6. Add chicken and cook for 5-7 minutes, stirring occasionally, until golden brown and the internal temperature reaches 165°F (74°C).
  7. Turn off the heat and stir in the pesto, tossing until the chicken is velvety and fully glazed.
  8. Assemble the bento box by placing the cooked quinoa or rice, roasted vegetables, pesto chicken, raw almonds, fresh blueberries, and crumbled feta in separate compartments.