Ingredients
2 chicken breasts (6 oz each)
1 cucumber (medium-sized)
1/2 cup sushi rice or jasmine rice (uncooked)
1 tbsp sesame seeds (roasted)
2 tbsp soy sauce (no alcohol)
1 tsp rice vinegar
1 tbsp honey or maple syrup
1 tbsp sesame oil (no alcohol)
1 tsp grated fresh ginger
1/4 tsp black pepper
1/4 cup shredded carrots (optional)
1/4 cup edamame (optional)
Instructions
Marinate chicken in soy sauce, rice vinegar, 1/2 tbsp honey, and grated ginger for 15 minutes.
Cook chicken under the broiler or on a grill for 12-15 minutes, until fully cooked.
Rinse and cook sushi rice according to package instructions; season with black pepper.
Slice cucumber into rounds; julienne carrots if using.
Chop cooked chicken into bite-sized pieces; drizzle with remaining honey and sesame oil.
Assemble in a bento box with rice as the base, followed by chicken, cucumber, and optional edamame.
Sprinkle toasted sesame seeds on top of chicken and rice.
Notes
Use halal-certified soy sauce for dietary compliance.
Substitute chicken thighs with baked tofu for a vegetarian option.
Store in an insulated lunch box for freshness; components stay crisp for 6+ hours.
- Prep Time: 20
- Cook Time: 15
- Category: High Protein Meals
- Method: Grilling
- Cuisine: Fusion
- Diet: Halal
Nutrition
- Serving Size: 1 bento box
- Calories: 250
- Sugar: 5g
- Sodium: 240mg
- Fat: 8g
- Saturated Fat: 1.2g
- Carbohydrates: 25g
- Fiber: 1.5g
- Protein: 30g
- Cholesterol: 60mg