8 Boneless, Skinless Chicken Breast Tenderloins (about 1 1/4 pounds)
1 Tbsp. Olive Oil
1 tsp. Greek Seasoning
1/2 C. Baby Carrots
1/2 C. Chopped English Cucumber
1/3 C. Cubed Feta Cheese
1/3 C. Chopped Red Bell Pepper
1/3 C. Sugar Snap Peas
4 (5 Compartment) Bento-Style Lunch Boxes
1/2 C. Guacamole
1/2 C. Hummus
1/2 C. Tzatziki Sauce
Preheat oven to 375°; spray rimmed baking pan with cooking spray. Divide Wheat Thins and Triscuits into 4 zip-top plastic sandwich bags; seal bags, pressing out excess air.
Brush both sides of chicken with oil; sprinkle with seasoning and place on prepared pan. Bake chicken 15 minutes or until internal temperature reaches 165°. Cool chicken completely; cut each crosswise in half. Makes 16 pieces.
In medium bowl, toss carrots, cucumber, cheese, pepper and peas. Makes about 2 cups.
Fill lunch boxes by dividing guacamole into 1 compartment, hummus into 1 compartment, tzatziki sauce into 1 compartment, chicken tenders into 1 compartment and carrot mixture into remaining compartment; cover with lids and refrigerate up to 2 days. Serve each lunch box with 1 bag crackers.
If you don't have bento boxes, use whatever you have on hand! Reusable or plastic containers and baggies work perfectly.
Meal prep for kids can be both fun and nutritious with this Ready to Dip Lunch Box! Change it up with seasonal produce, too! Find more tasty kids recipes and get your kids more involved in the kitchen by checking out our Kids Cook At Home classes! These FREE classes are provided by our dietitian team to help you and your kids have fun while making kid friendly and nutritious recipes.
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