Start by marinating the chicken: place the chicken breasts in a bowl, drizzle with soy sauce and sprinkle minced garlic over them. Let sit for at least 15 minutes to absorb the flavors and tenderize.
Rinse the quinoa under cold water until the water runs clear, then transfer to a saucepan. Add 2 cups of water, bring to a boil, then reduce to a simmer. Cover and cook for about 15 minutes until fluffy and the water is absorbed; let it cool slightly.
While the quinoa cooks, peel the carrots and cut them into thin matchsticks for a crunchy, colorful addition. For extra flavor, you can quick-pickle some slices in rice vinegar if desired.
Heat a grill or skillet over medium heat. Remove the chicken from the marinade and cook for about 6-8 minutes per side, until golden brown and cooked through (internal temperature 75°C/165°F). Rest for 5 minutes, then slice thinly against the grain.
Slice the avocado into thin, even rounds or wedges. This creates a creamy texture that complements the crunchy veggies and tender chicken.
Toast the sesame seeds in a dry skillet over medium heat until fragrant and golden, about 2 minutes. This enhances their smoky flavor and crunch.
Assemble the bento box by starting with a bed of fluffy quinoa. Arrange slices of grilled chicken, carrots, and avocado neatly in separate sections to keep textures distinct.
Sprinkle the toasted sesame seeds over the chicken and vegetables for added crunch and flavor. Keep the seaweed snack separate until serving to maintain its crispness.
Drizzle a little more soy sauce over the proteins and veggies for a savory boost. Seal the bento box tightly and refrigerate if not eating immediately.
When ready to eat, add the seaweed snack on top or on the side to preserve its crunch. Enjoy your colorful, satisfying protein-packed meal!
