Ingredients:

  • 4 oz pre-cooked chicken breast, chilled and cubed
  • 1 tbsp mild honey mustard or hummus
  • 1 slice provolone or cheddar cheese
  • 3 medium carrots, peeled and cut into 3-inch sticks
  • 3 medium cucumber spears, cut into 3-inch sticks
  • 1/2 cup red bell pepper strips
  • 1/2 cup green grapes
  • 1/2 cup blueberries
  • 1 small clementine, peeled and segmented
  • 1/2 cup whole grain crackers or pretzels
  • 1 tbsp pumpkin seeds or sunflower seeds

Instructions:

  1. Use a star-shaped cookie cutter to punch out stars from the cheese slices. Slice the carrots and cucumbers into uniform, thin 3-inch sticks. Pat all vegetables dry with a paper towel to remove excess moisture.
  2. Place the cubed chicken breast into a silicone liner to create a base station. Place the cheese stars on top of the chicken for visual contrast.
  3. Arrange the carrot, cucumber, and red pepper sticks in a neat row, alternating colors. Fill the remaining gaps with blueberries, grapes, and clementine segments, grouping by color to create a gradient.
  4. Tuck the whole grain crackers into the final corner, sprinkle pumpkin or sunflower seeds over the fruit sections, and place the dip container securely in the center of the bento box.