A delightful and balanced bento box featuring chicken keema, spinach tossed in sesame oil, jammy boiled eggs, and rice.
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Heat oil in a pan over medium heat. Add chopped onions and sauté until translucent.
Add minced garlic and ginger, and cook for another minute.
Stir in chopped tomatoes and cook until soft.
Add ground chicken and cook until browned.
Mix in cumin, coriander, turmeric, and salt. Cook for a few more minutes until well combined.
In a bowl, toss fresh spinach with sesame oil and salt.
Boil water in a pot. Gently add eggs and cook for about 6-7 minutes for a jammy yolk.
Transfer eggs to an ice bath to stop cooking. Peel and set aside.
In a bento box, place a portion of chicken keema, spinach salad, jammy boiled eggs, and cooked rice.
For extra flavor, you can add some chili powder to the chicken keema.
Make sure to not overcook the eggs to achieve the perfect jammy texture.
You can substitute the chicken with ground turkey or beef if desired.
Can I make this bento box in advance?
Yes, you can prepare the chicken keema and spinach salad in advance. Just assemble the bento box before serving.
What can I substitute for sesame oil?
You can use olive oil or any other cooking oil if you don't have sesame oil.
Is this recipe suitable for meal prep?
Absolutely! This bento box is great for meal prep and can be stored in the refrigerator for a few days.
Can I add other vegetables to the salad?
Yes, feel free to add other vegetables like cucumbers or bell peppers to the spinach salad.
How can I make this recipe vegetarian?
You can replace the chicken with cooked lentils or chickpeas for a vegetarian option.
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