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Greek chicken veggie bento box with hummus, cucumber, olives, and feta in a divided container

Greek Chicken Veggie Bento Box

A high-protein Greek chicken veggie bento box with lemon herb chicken, hummus, fresh vegetables, kalamata olives, and feta. Meal prepped in 25 minutes and fresh for 4 days.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Marinating Time 15 minutes
Total Time 27 minutes
Course: Lunch, Meal Prep
Cuisine: Greek, Mediterranean
Calories: 430
Ingredients Equipment Method Notes

Ingredients

For the Greek Chicken
  • 1.5 lbs boneless skinless chicken breast about 3-4 medium breasts
  • 3 tbsp olive oil for marinade
  • 2 tbsp fresh lemon juice
  • 3 cloves garlic minced
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For Each Bento Box
  • 3 tbsp hummus classic or roasted garlic
  • 1/2 Persian cucumber sliced into rounds
  • 6 cherry tomatoes halved
  • 8 kalamata olives
  • 1 oz feta cheese cubed or crumbled
  • 1 small whole grain pita or 8 seed crackers packed separately to stay crispy

Equipment

  • Divided bento box containers (4)
  • Skillet or grill pan
  • Small knife and cutting board

Method

  1. Whisk together olive oil, lemon juice, minced garlic, dried oregano, thyme, salt, and pepper for the marinade.
  2. Add the chicken breasts to the marinade and turn to coat. Marinate for at least 15 minutes or up to 8 hours in the fridge.
  3. Heat a skillet over medium-high heat and cook the chicken for 5-6 minutes per side until cooked through and lightly golden.
  4. Let the chicken rest for 5 minutes, then slice into strips or cubes. Let cool completely before assembling.
  5. Slice the cucumber and halve the cherry tomatoes. Pat all vegetables dry with a paper towel.
  6. Scoop hummus into one compartment of each bento box.
  7. Arrange the sliced chicken in the largest compartment.
  8. Fill the remaining compartments with cucumber, cherry tomatoes, kalamata olives, and feta cubes.
  9. Pack pita or crackers separately to keep them crispy.
  10. Seal the boxes and refrigerate for up to 4 days.

Notes

Cool the chicken completely before assembling to prevent condensation. Keep pita or crackers in a separate sealed bag. Pat all vegetables dry before adding to prevent sogginess. Marinate overnight for best flavor.