NUTRITION

SERVINGS

INGREDIENTS

2.5 oz chicken breast

1 large egg

0.25 cup black beans

0.25 cup cooked quinoa

1 tbsp gochujang

1 tbsp coconut aminos

1 tsp olive oil

0.25 tsp garlic powder

0.25 tsp sea salt

2 tbsp Greek yogurt

1 tsp lime juice

1 tsp sriracha

PREPARATION

• 1

  Place the egg in a small pot of boiling water and cook for 7 minutes for a jammy yolk, then immediately transfer to an ice bath, peel, and halve.

• 2

  Dice the chicken breast into 1-inch bite-sized pieces.

• 3

  In a small bowl, whisk together the gochujang and coconut aminos to create a smooth, spicy glaze.

• 4

  Heat the olive oil in a non-stick skillet over medium-high heat.

• 5

  Season the chicken with garlic powder and sea salt, then sear in the skillet for 5-6 minutes until golden and cooked through.

• 6

  Pour the gochujang glaze over the chicken, tossing for 1 minute until the liquid reduces into a glossy, thick coating.

• 7

  In a small bowl, combine the cooked quinoa and black beans, seasoning lightly if desired.

• 8

  In a separate ramekin, stir together the Greek yogurt, lime juice, and sriracha until well combined.

• 9

  Arrange the glazed chicken bites, halved egg, quinoa-bean salad, and spicy yogurt dip in a bento box for a high-protein meal.