Japanese Style Teriyaki Chicken and Vegetable Bento Box Recipe

Total time 30 mins
10 mins preparation time
20 mins cooking time

Bento Boxes are the ultimate Japanese packed lunch. Try this tasty chicken pasta salad bento recipe with a dressing of lime, honey and teriyaki sauce. Eat cold

Ingredients

1 portion(s)
1 
small aubergine
A few thyme leaves
2 tbsp
olive oil
1 
small organic lime
1 tsp
honey
Freshly ground pepper
50 g
pasta (e.g. penne)
100 g
chicken breast fillet
60 g
cherry tomatoes
 ½ 
avocado
1 tsp
chopped pecan nuts
Nutritional facts (per portion): 2994 kJ  /  715 kcal
35.6 g Fat
40.1 g Protein
59.6 g Carbohydrates

Preparation

Step 1

Pre-heat the oven to 220℃ (200℃ fan). Wash the aubergine and cut off the ends. Then chop into approx. 2 x 2 cm cubes. Wash the thyme, combine with the aubergine, 2 tbsp. soy sauce and 1 tbsp. oil, place in a small oven-proof dish and bake for approx. 15 -20 minutes.

Step 2

In the meantime prepare the dressing. Wash the lime with hot water, dab dry and grate off a little zest. Then cut the lime in half and squeeze out the juice. Stir together the remaining soy sauce, ½ tbsp. teriyaki sauce, a little lime zest, 1-2 tbsp. lime juice and honey. Season with pepper. Cook the pasta according to the pack instructions, then mix with 1 tbsp. dressing.

Step 3

Cut the chicken into 2 x 2 cm cubes. Combine with the remaining teriyaki sauce and fry for approx. 8-10 minutes in the remaining oil.

Step 4

Wash and halve the tomatoes. Cut the avocado flesh into pieces and drizzle with the remaining lime juice so that they don’t turn brown. Pour the rest of the dressing into a screw-top jar for transportation. Arrange all the meal components in a bento box/ lunchbox, garnish with pecan nuts and refrigerate until you are ready to take it with you.

Recipe-ID: 660

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Pre-heat the oven to 220℃ (200℃ fan). Wash the aubergine and cut off the ends. Then chop into approx. 2 x 2 cm cubes. Wash the thyme, combine with the aubergine, 2 tbsp. soy sauce and 1 tbsp. oil, place in a small oven-proof dish and bake for approx. 15 -20 minutes.

In the meantime prepare the dressing. Wash the lime with hot water, dab dry and grate off a little zest. Then cut the lime in half and squeeze out the juice. Stir together the remaining soy sauce, ½ tbsp. teriyaki sauce, a little lime zest, 1-2 tbsp. lime juice and honey. Season with pepper. Cook the pasta according to the pack instructions, then mix with 1 tbsp. dressing.

Cut the chicken into 2 x 2 cm cubes. Combine with the remaining teriyaki sauce and fry for approx. 8-10 minutes in the remaining oil.

Wash and halve the tomatoes. Cut the avocado flesh into pieces and drizzle with the remaining lime juice so that they don’t turn brown. Pour the rest of the dressing into a screw-top jar for transportation. Arrange all the meal components in a bento box/ lunchbox, garnish with pecan nuts and refrigerate until you are ready to take it with you.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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