Bento Box with Nuggets Recipe

Japanese-inspired · Main course · 35 min total

A fun and balanced bento box featuring crispy chicken nuggets, paired with rice, veggies, and fruit for a satisfying lunch.

Ingredients

• 1 boneless skinless chicken breast (about 5 oz), cut into bite-sized pieces
• 1/4 cup all-purpose flour
• 1 egg, beaten
• 1/2 cup panko breadcrumbs
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 cup cooked white rice
• 1/2 cup steamed broccoli florets
• 1/4 cup cherry tomatoes, halved
• 1/2 cup mixed fruit (e.g., grapes, apple slices)

Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Season chicken pieces with salt and pepper. Place flour, beaten egg, and panko in separate shallow bowls.
3. Dredge each chicken piece in flour, then dip in egg, and coat with panko. Place on prepared baking sheet.
4. Bake nuggets for 12-15 minutes, turning halfway, until golden and cooked through (internal temp 165°F).
5. While nuggets bake, cook rice and steam broccoli if not already prepared.
6. Assemble bento box: place rice in one compartment, nuggets in another, broccoli and tomatoes in a third, and fruit in the last.
7. Let cool slightly before sealing. Refrigerate if not eating immediately.

Tips

• For extra crispiness, spray nuggets with cooking oil before baking.
• Add a small container of ketchup or soy sauce for dipping.
• Bento box can be stored in the fridge for up to 2 days.

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