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Meal Prep Bento Boxes for Work – Easy Bento Box Ideas

Colorful, protein-packed meal prep bento boxes with teriyaki chicken, rice, and fresh veggies, ready for a full week of work lunches.

Ingredients

Scale
  • 2 lbs boneless chicken thighs, cubed
  • 1/2 cup soy sauce
  • 1/4 cup honey
  • 2 tbsp rice vinegar
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 2 tbsp sesame oil
  • 4 cups cooked jasmine rice
  • 2 cups broccoli florets
  • 2 cups carrots, sliced
  • 1 cup edamame, shelled
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, sliced
  • Sesame seeds for garnish
  • Sliced green onions for garnish
  • Salt and pepper to taste

Instructions

  1. In a bowl, whisk together soy sauce, honey, rice vinegar, garlic, and ginger to make the teriyaki marinade.
  2. Toss the cubed chicken in half the marinade and let it sit for 15 minutes.
  3. Heat sesame oil in a large skillet over medium-high heat and cook the chicken for 6-8 minutes until browned and cooked through.
  4. Pour in the remaining marinade and simmer for 2-3 minutes until it thickens into a glaze; season with salt and pepper.
  5. Steam the broccoli and carrots for 4-5 minutes until just tender but still crisp.
  6. Cook the edamame according to package directions and let cool slightly.
  7. Divide the cooked rice evenly among 5 meal prep bento boxes.
  8. Add the glazed teriyaki chicken to one compartment of each box.
  9. Fill the remaining compartments with steamed broccoli, carrots, edamame, cherry tomatoes, and cucumber slices.
  10. Sprinkle each box with sesame seeds and green onions.
  11. Let the boxes cool completely before sealing the lids.
  12. Refrigerate the meal prep bento boxes for up to 4 days, and reheat the rice and chicken compartment before eating.

Notes

Use divided bento containers with leak-proof lids to keep the sauce from mixing with the veggies. Swap chicken for tofu or shrimp for variety, and always cool food fully before sealing to prevent sogginess.