Ingredients

• 2 cups cooked rice
• 1 lb chicken thighs, cubed
• 1 tbsp olive oil + lemon + oregano marinade
• ½ cup diced cucumber & tomato
• ¼ cup pickled red onion
• ½ cup tzatziki (store-bought or Greek yogurt + cucumber + dill)

Instructions

1. Marinate chicken 15 minutes, then sear 6–7 minutes until charred and cooked through.
2. Layer rice, chicken, cucumber, tomato, and pickled onion in a bowl.
3. Pack tzatziki in a small separate container.

Ingredients

• 2 salmon fillets
• 3 tbsp teriyaki sauce
• 2 cups cooked white or brown rice
• 1 cup shredded carrot, 1 cup sliced cucumber
• ½ cup edamame or seaweed salad
• Sesame seeds & sliced scallion
🧊 Storage: fridge 3 days. Reheat salmon gently; keep cucumber added fresh if possible.

Ingredients

• 2 cups cilantro-lime rice
• 1 lb chicken breast, seasoned with cumin, chili powder, paprika
• 1 cup black beans
• 1 cup corn
• ½ cup diced tomato
• ¼ cup shredded cheese, lime wedges

Instructions

1. Season and sear chicken 6 minutes per side, then slice.
2. Layer rice, beans, corn, tomato, and chicken.
3. Top with cheese; pack lime wedge separately.

Ingredients

• 6 falafel balls (baked or store-bought)
• 1½ cups cooked couscous or quinoa
• ½ cup diced cucumber, ½ cup diced tomato
• ¼ cup kalamata olives
• 3 tbsp tahini sauce

Instructions

1. Bake or warm falafel until crisp on the outside.
2. Layer grain, cucumber, tomato, olives, and falafel.
3. Pack tahini sauce separately.

Ingredients

• 1 lb thin-sliced beef (sirloin or ribeye)
• ¼ cup soy sauce, 1 tbsp brown sugar, 1 tbsp sesame oil, 2 cloves garlic
• 2 cups cooked rice
• 1 cup shredded carrot & cabbage slaw
• Sesame seeds, scallions

Instructions

1. Marinate beef 20 minutes in soy, sugar, sesame oil, and garlic.
2. Sear beef 3–4 minutes over high heat until caramelized.
3. Layer over rice with slaw; top with sesame seeds and scallion.

Ingredients

• 1 lb shredded rotisserie chicken
• 3 tbsp buffalo sauce
• 2 cups cooked rice or quinoa
• 1 cup diced celery & carrot
• ¼ cup crumbled blue cheese
• 3 tbsp ranch dressing

Instructions

1. Toss shredded chicken in buffalo sauce while warm.
2. Layer grain, celery, carrot, and chicken.
3. Pack ranch and blue cheese separately.

Ingredients

• 1 lb grilled chicken, sliced
• 2 cups cooked rice noodles or rice
• 1 cup shredded cabbage & carrot
• ¼ cup chopped peanuts
• 3 tbsp peanut sauce (peanut butter, soy sauce, lime, honey, water)

Instructions

1. Whisk peanut sauce ingredients until smooth.
2. Layer noodles, cabbage slaw, and chicken.
3. Top with peanuts; pack sauce separately.

Ingredients

• 3 cups cooked penne
• 1 lb grilled chicken, diced
• 1 cup halved cherry tomatoes
• 1 cup diced cucumber
• ¼ cup kalamata olives, ¼ cup feta
• 3 tbsp Greek dressing (olive oil, red wine vinegar, oregano)

Instructions

1. Cook pasta al dente, rinse under cold water to stop cooking.
2. Toss all ingredients together with dressing.
3. Divide into containers.

Ingredients

• 3 cups rotini
• ½ cup salami, cubed
• ½ cup mozzarella pearls
• ½ cup roasted red peppers
• ¼ cup banana peppers
• 3 tbsp Italian dressing

Instructions

1. Cook and cool pasta.
2. Combine everything with dressing; toss well.
3. Portion into 4–5 containers.

Ingredients

• 2 cups cooked quinoa
• 1 cup chickpeas, drained
• 1 cup chopped parsley
• ½ cup diced tomato & cucumber
• Juice of 1 lemon, 3 tbsp olive oil

Instructions

1. Combine quinoa, chickpeas, parsley, tomato, and cucumber.
2. Whisk lemon juice and olive oil, toss through.
3. Chill at least 30 minutes before packing.

Ingredients

• 2 cups cooked orzo
• 1 cup cherry tomatoes, halved
• 1 cup mozzarella pearls
• ¼ cup chopped basil
• 2 tbsp balsamic glaze, 2 tbsp olive oil

Instructions

1. Toss cooled orzo with tomatoes, mozzarella, and basil.
2. Drizzle with olive oil and balsamic glaze.
3. Divide into containers.

Ingredients

• 2 cups cooked quinoa
• 1 cup black beans
• 1 cup corn
• ½ cup diced red pepper
• 2 tbsp lime juice, 1 tsp cumin, 2 tbsp olive oil

Instructions

1. Mix quinoa, beans, corn, and pepper.
2. Whisk lime, cumin, and oil; toss through.
3. Portion and chill.

Ingredients

• 3 cups cooked shell pasta
• 2 cups blanched broccoli florets
• ½ cup shredded cheddar
• 3 slices cooked bacon, crumbled
• ⅓ cup Greek yogurt-based dressing

Instructions

1. Blanch broccoli 2 minutes, shock in ice water.
2. Toss pasta, broccoli, cheddar, and bacon with dressing.
3. Portion into containers.

Ingredients

• 2 cups cooked couscous
• ½ cup crumbled feta
• ¼ cup chopped mint & parsley
• Zest & juice of 1 lemon
• 3 tbsp olive oil

Instructions

1. Fluff couscous with a fork once cooked.
2. Toss with feta, herbs, lemon, and olive oil.
3. Chill before packing.

Ingredients

• 4–5 falafel balls
• ⅓ cup hummus
• Carrot & cucumber sticks
• 3–4 pita triangles or crackers

Instructions

1. Bake falafel per package instructions, cool completely.
2. Arrange all components in separate compartments of a bento box.

Ingredients

• 1 grilled chicken breast, sliced
• ⅓ cup shredded cheese
• 2 tbsp ranch dip
• 1 tortilla, rolled
• Lettuce leaves

Instructions

1. Season and grill chicken 6 minutes per side; slice once cooled.
2. Arrange chicken, cheese, ranch, tortilla, and lettuce in separate sections.

Ingredients

• 3 oz sliced turkey
• 1 oz sliced cheddar or gouda
• Grapes or apple slices
• Handful of nuts
• Whole grain crackers

Instructions

1. Arrange everything in compartments — no cooking needed.
2. Toss apple slices with a squeeze of lemon to prevent browning.

Ingredients

• 6 eggs, whisked
• ¼ cup milk
• ½ cup chopped spinach, diced ham, shredded cheese
• Cherry tomatoes & crackers, for the box

Instructions

1. Whisk eggs and milk; stir in spinach, ham, and cheese.
2. Pour into a greased muffin tin; bake at 350°F for 18–20 minutes.
3. Cool completely, then pack 2–3 bites per box with tomatoes and crackers.

Ingredients

• 1 cup Greek yogurt
• ½ cup mixed berries
• 2 tbsp granola
• 1 tbsp honey
• 1 tbsp chia seeds

Instructions

1. Layer yogurt on the bottom, berries and chia in the middle.
2. Pack granola separately so it stays crunchy.

Ingredients

• 1 cup shredded chicken tossed in buffalo sauce
• 2 tbsp cream cheese, softened
• Celery & carrot sticks
• Tortilla chips or crackers

Instructions

1. Warm shredded chicken with buffalo sauce and cream cheese until combined.
2. Cool, then pack with veggie sticks and chips in separate sections.

Ingredients

• 1 can tuna, drained
• 2 tbsp mayo or Greek yogurt
• 1 tbsp diced celery
• Squeeze of lemon
• Whole grain crackers, cucumber slices

Instructions

1. Mix tuna, mayo, celery, and lemon in a small bowl.
2. Pack tuna salad separately from crackers and cucumber.

Ingredients

• 1 large tortilla
• 1 grilled chicken breast, sliced
• 1 cup chopped romaine
• 2 tbsp shaved parmesan
• 2 tbsp Caesar dressing (packed separately)

Instructions

1. Lay romaine, chicken, and parmesan down the center of the tortilla.
2. Roll tightly, wrap in parchment, and refrigerate whole (don’t slice until serving).

Ingredients

• 1 large tortilla
• 4 oz sliced turkey
• 2 slices cooked bacon
• 2 tbsp cream cheese or ranch spread
• Lettuce, tomato (add fresh)

Instructions

1. Spread cream cheese or ranch thinly and evenly on the tortilla.
2. Layer turkey and bacon, roll tightly, wrap and chill.

Ingredients

• 1 large tortilla
• 1 cup shredded chicken tossed in buffalo sauce
• 2 tbsp ranch or blue cheese dressing
• Shredded lettuce & shredded carrot

Instructions

1. Toss warm shredded chicken with buffalo sauce, then cool completely.
2. Layer onto tortilla with lettuce and carrot, roll and wrap.

Ingredients

• 1 large tortilla
• 3 tbsp hummus
• ¼ cup roasted red pepper
• ¼ cup crumbled feta
• Handful spinach or arugula

Instructions

1. Spread hummus edge to edge — it acts as a moisture barrier.
2. Layer feta, pepper, and greens; roll tightly and wrap.

Ingredients

• 1 large tortilla
• 1 cup shredded BBQ chicken
• 2 tbsp shredded cheddar
• ¼ cup coleslaw mix (dry, undressed)

Instructions

1. Mix shredded chicken with a couple tablespoons of BBQ sauce.
2. Layer chicken, cheese, and dry slaw mix; roll and wrap.

Ingredients

• 1 large tortilla
• 4 oz sliced turkey
• 2 tbsp mashed avocado or guacamole
• ¼ cup black beans, ¼ cup corn
• Shredded cheese

Instructions

1. Spread avocado on the tortilla as a barrier layer.
2. Layer turkey, beans, corn, and cheese; roll tightly.

Ingredients

• 2 tbsp ranch dressing
• ½ cup diced chicken, 2 slices bacon (crumbled)
• ¼ cup halved cherry tomatoes, ¼ cup diced avocado (add fresh)
• ¼ cup blue cheese crumbles
• 1½ cups chopped romaine

Instructions

1. Add dressing first, then chicken and bacon, then tomatoes and cheese.
2. Top with romaine last, packed loosely to the jar’s rim.

Ingredients

• 2 tbsp olive oil & red wine vinegar dressing
• ¼ cup diced cucumber, ¼ cup diced tomato
• ¼ cup kalamata olives, ¼ cup feta
• 1½ cups chopped romaine or mixed greens

Instructions

1. Layer dressing, then cucumber, tomato, olives, and feta.
2. Top with greens; seal until lunchtime.

Ingredients

• 2 tbsp sesame-ginger dressing
• ½ cup diced grilled chicken
• ¼ cup shredded carrot, ¼ cup edamame
• 2 tbsp crushed wonton strips or almonds (add fresh)
• 1½ cups shredded cabbage

Instructions

1. Layer dressing, chicken, carrot, and edamame.
2. Top with shredded cabbage; store crunchy toppings separately.

Ingredients

• 2 tbsp lime vinaigrette
• ½ cup diced chicken, ¼ cup black beans, ¼ cup corn
• 2 tbsp shredded cheese
• 1½ cups chopped romaine

Instructions

1. Layer dressing, chicken, beans, corn, and cheese.
2. Top with romaine; seal.

Ingredients

• 2 tbsp balsamic vinaigrette
• ¾ cup cooked, cooled pasta
• ¼ cup cherry tomatoes, ¼ cup mozzarella pearls
• Handful of arugula on top

Instructions

1. Layer dressing, pasta, tomatoes, and mozzarella.
2. Top with arugula last.

Ingredients

• 2 tbsp Caesar dressing
• ½ cup diced grilled chicken
• 2 tbsp parmesan, 2 tbsp croutons (add fresh)
• 1½ cups massaged, chopped kale

Instructions

1. Massage kale with a drop of olive oil first — this softens it just enough without wilting.
2. Layer dressing, chicken, parmesan, then kale on top.

Ingredients

• 1 lb shredded chicken
• 1 can diced tomatoes, 1 can black beans, 1 cup corn
• 4 cups chicken broth
• 1 tsp cumin, 1 tsp chili powder
• Tortilla strips & lime, to serve

Instructions

1. Simmer tomatoes, beans, corn, broth, and spices for 20 minutes.
2. Stir in shredded chicken; simmer 5 more minutes.
3. Cool fully before portioning into containers.

Ingredients

• 4 cups broccoli florets
• 3 cups vegetable or chicken broth
• 1 cup milk, 1½ cups shredded cheddar
• 2 tbsp flour, 2 tbsp butter

Instructions

1. Simmer broccoli in broth until tender, about 12 minutes.
2. Make a roux with butter and flour, whisk in milk, then combine with soup.
3. Stir in cheddar until melted; cool before portioning.

Ingredients

• 2 cans white beans
• 2 cups chopped kale
• 4 cups vegetable broth
• 1 diced onion, 2 cloves garlic, 1 tsp rosemary

Instructions

1. Sauté onion and garlic 3–4 minutes.
2. Add beans, broth, and rosemary; simmer 15 minutes.
3. Stir in kale until wilted; cool and portion.

Ingredients

• 1 can coconut milk
• 2 tbsp red curry paste
• 1 lb diced chicken or tofu
• 2 cups broth, 1 cup sliced bell pepper
• Lime juice, fresh basil, to finish

Instructions

1. Sauté curry paste 1 minute until fragrant, then whisk in coconut milk and broth.
2. Add protein and peppers; simmer 12–15 minutes.
3. Finish with lime juice; cool and portion.

Ingredients

• 1 lb shredded rotisserie chicken
• 1 cup diced carrot & celery
• 6 cups chicken broth
• 2 cups egg noodles
• 1 tsp thyme, bay leaf

Instructions

1. Simmer broth, carrot, celery, and thyme for 10 minutes.
2. Add chicken and noodles; cook until noodles are tender.
3. Cool before portioning (noodles keep best cooked slightly underdone).

Ingredients

• 4 cups diced potatoes
• 4 cups chicken or vegetable broth
• 1 cup milk, ½ cup sour cream
• 1 cup shredded cheddar, crumbled bacon, chopped chives to top

Instructions

1. Simmer potatoes in broth until fork-tender, about 15 minutes.
2. Mash half the potatoes for thickness; stir in milk, sour cream, and cheddar.
3. Cool, then top each portion with bacon and chives before sealing.

Ingredients

• 1 can diced tomatoes, 1 can kidney beans
• 2 cups mixed vegetables (zucchini, carrot, green beans)
• 1 cup small pasta (ditalini or elbow)
• 4 cups vegetable broth, 1 tsp Italian seasoning

Instructions

1. Simmer tomatoes, beans, vegetables, broth, and seasoning for 15 minutes.
2. Cook pasta separately and add just before serving, or slightly undercook if adding to the pot.
3. Cool completely before portioning.