Soy Ginger Chicken Meal-Prep Bento

• 180 g raw chicken breast, cut into 3 cm pieces — Boneless skinless chicken breast, raw
• 70 g dry short-grain white rice, rinsed — Dry short-grain white rice
• 90 g broccoli florets — Raw broccoli florets
• 50 g carrot, cut into thin coins — Raw carrots
• 60 g cucumber, cut into sticks — Cucumber with peel
• 18 g reduced-sodium soy sauce — Reduced-sodium soy sauce
• 7 g fresh ginger, grated — Fresh ginger root
• 12 g rice vinegar — Unseasoned rice vinegar
• 6 g pure maple syrup — Pure maple syrup
• 7 g avocado oil — Avocado oil
• 12 g scallion, sliced — Raw scallion
• 6 g toasted sesame seeds — Toasted sesame seeds

Method

1. 1Start the bento riceHeat the oven to 425°F. Put rinsed rice and 105 g boiling water in a small covered baking dish.Look for: The cooking surface or appliance is fully heated and ready for the next action.
2. 2Bake for 10 minutesBake for 10 minutes; maintain the stated heat for the full time so the food cooks evenly.10 minLook for: The rice has begun absorbing water but still looks glossy on top.Safety: Use a heatproof covered dish and pour boiling water away from your body.
3. 3Measure ingredients: Glaze the chickenMeasure chicken breast, reduced sodium soy sauce, ginger, rice vinegar, and maple syrup using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
4. 4Glaze the chickenToss chicken with soy sauce, ginger, 6 g vinegar, maple syrup, and 4 g oil in a clean bowl.1 minLook for: Every piece is evenly glazed and no dry ginger clumps remain.Safety: Keep raw chicken and glaze away from cucumber.
5. 5Bake the chicken, rice, broccoli, and carrotUncover the dish, arrange the soy-ginger chicken over the rice, and place broccoli and carrot tossed with 3 g oil beside it.Look for: Everything is evenly positioned and ready for the next action.
6. 6Cover tightlyCover tightly and bake 12 minutes; uncover and bake 3 minutes more.15 min · 165°FLook for: Chicken reaches 165°F, rice is tender, broccoli has browned tips, and carrot is tender-crisp.Safety: Verify chicken and rice reach 165°F and use clean tongs after cooking.
7. 7Rest and packRest the covered chicken, rice, broccoli, and carrot for 5 minutes. Toss cucumber with 6 g vinegar.5 minLook for: The mixture is even and ready for the next action, with no dry pockets.
8. 8Pack ricePack rice, chicken, broccoli, carrot, and cucumber in separate sections and finish with scallion and sesame.Look for: Rice is tender, chicken is glossy, broccoli and carrot are hot, and cucumber stays crisp and cool.Safety: Cool the hot sections promptly and refrigerate the bento within 2 hours.