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High Protein Bento Box

High Protein Bento Box Recipe

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Calories: 440
Ingredients Method Notes

Ingredients
  

  • 8 oz boneless skinless chicken thighs
  • 2 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tsp sugar
  • 1 tsp grated ginger
  • 1 tsp vegetable oil
  • 2 large eggs
  • 1 tsp soy sauce (for tamagoyaki)
  • 1 tsp mirin (for tamagoyaki)
  • 1 tsp sugar (for tamagoyaki)
  • Oil for the pan
  • ½ cup quinoa
  • 1 cup water
  • 1 cup broccoli florets
  • ½ cup frozen shelled edamame
  • Pickled ginger, optional
  • Sesame seeds

Method
 

  1. Toast the quinoa in a dry pan 2 minutes, then add water and simmer, covered, 12 to 15 minutes.
  2. Mix soy sauce, mirin, sugar, and ginger. Sear chicken thighs in oil 4 minutes per side, add sauce, and cook 3 to 4 minutes until glazed.
  3. Beat eggs with 1 tsp soy sauce, 1 tsp mirin, and 1 tsp sugar. Roll thin layers in an oiled pan over medium-low heat to form a layered omelette.
  4. Steam broccoli and edamame in a steamer basket over boiling water for 3 minutes, then rinse under cold water.
  5. Slice the chicken and tamagoyaki. Divide quinoa between two bento boxes, arrange the chicken, egg, and vegetables, and finish with pickled ginger and sesame seeds.

Notes

Let all the components cool to room temperature before closing the lids if you are packing for later. That way the box stays neat and nothing steams itself soft. If you want extra sauce, reserve a spoonful of the teriyaki from the pan and drizzle it over the chicken after slicing.