Ingredients:

  • 1 lb chicken breast, cubed into ½ inch pieces
  • 2 tbsp honey
  • 1 tbsp low sodium soy sauce
  • 1 tsp minced garlic
  • 1 tbsp olive oil
  • 1 cup dry quinoa
  • 2 cups low-sodium vegetable broth
  • ½ tsp sea salt
  • 2 cups broccoli florets
  • 1 cup baby carrots, sliced into coins
  • 1 tbsp lemon juice
  • 1 cup blueberries
  • ½ cup cheddar cheese cubes
  • ¼ cup raw almond slivers

Instructions:

  1. Rinse quinoa and simmer in vegetable broth and salt until liquid is absorbed and grains are fluffy. Drain and spread on a baking sheet to cool quickly.
  2. Heat olive oil in a non-stick skillet over medium-high heat. Add chicken breast cubes and cook until edges are mahogany-colored and center is opaque, approximately 6–8 minutes.
  3. Stir in honey, soy sauce, and garlic. Toss for 2 minutes until the sauce is velvety and coats the chicken, then remove from heat immediately.
  4. Drop broccoli florets into boiling water for 60 seconds, then immediately plunge into ice water to maintain color and crispness.
  5. Divide the honey-garlic chicken, cooked quinoa, blanched broccoli, sliced carrots, blueberries, cheese cubes, and almonds into four bento-style lunch boxes.