Ingredients:
- 6 oz (170g) chicken breast, cubed into ½ inch pieces
- 1 tbsp (15ml) honey
- 1 tsp (5ml) soy sauce (low sodium)
- ½ tsp (2.5ml) garlic powder
- 1 tbsp (15ml) olive oil
- ½ cup (85g) cooked quinoa or brown rice
- ½ cup (75g) sugar snap peas, trimmed
- ¼ cup (40g) baby carrots, sliced into coins
- ½ cup (75g) seedless grapes, halved
- ½ cup (75g) blueberries
- 1 oz (28g) cheddar cheese cubes
Instructions:
- Heat the olive oil in your skillet over medium high heat. Note: The oil should shimmer but not smoke.
- Add the chicken cubes and sauté until they develop a mahogany colored exterior (about 5-7 minutes).
- Stir in the honey, soy sauce, and garlic powder.
- Toss the chicken for 2 minutes until the sauce glazes the meat in a sticky, glossy coat.
- Fluff your pre cooked quinoa or brown rice with a fork.
- Allow the grains to cool to room temperature. Note: This stops condensation from making the box soggy.
- Place the glazed chicken and grains in the largest compartment of the box.
- Arrange the snap peas and carrots in the medium section.
- Fill the remaining small gaps with grapes, blueberries, and cheese cubes.