Mexi bento

Mexi bento

This Mexican-inspired bento box is perfect for school and work lunches. Try swapping the tortillas for corn chips if you like!

Serves: 1

Time to make: 30 mins

Ingredients

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spray oil
1 spring onion, finely chopped
1 clove garlic, finely chopped
½ cup canned black beans, drained and rinsed
2 tablespoons chipotle sauce, plus
1 teaspoon extra
120g chicken breast, cut in 3cm pieces
½ teaspoon smoked paprika
2 tablespoons low-fat plain yoghurt
1 small corn sweetcornXtortilla

Tomato salad
1 large tomato, diced
1 lebanese cucumber, diced
½ teaspoon ground cumin
pinch salt
½ teaspoon black pepper
1 teaspoon olive oil
1 teaspoon red wine vinegar

Instructions

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1 Spray a saucepan with oil and set over a medium heat. Add spring onion and garlic and cook for 1 minute. Add beans, chipotle sauce and 2 tablespoons water. Cook for 2-3 minutes, until beans are warmed through.

2 In a bowl, place all tomato salad ingredients and combine.

3 In a pan of slow boiling water, place chicken and simmer for 1 minute. Remove from heat, and cover for 5-7 minutes, until chicken is cooked through. Remove from pan, shred with a fork and sprinkle with smoked paprika.

4 In a small bowl, combine yoghurt and extra chipotle sauce.

5 To assemble bento, place beans, tomato salad, poached chicken and chipotle yoghurt in compartments in a bento box, or use separate dishes.

6 Warm tortilla in the microwave and serve alongside bento.

HFG tip

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

Nutrition Info (per serve)

Calories 519 cal

Kilojoules 2170 kJ

Protein 41 g

Total fat 20 g

Saturated fat 4 g

Carbohydrates 45 g

Sugar 13 g

Dietary fibre 12 g

Sodium 690 mg

Calcium 200 mg

Iron 5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.