Start by rinsing the quinoa thoroughly in a large bowl to remove any bitterness. Combine the rinsed quinoa with 2 cups of water in a small saucepan and bring to a boil over medium-high heat. Once bubbling, reduce the heat to low, cover, and simmer for about 15 minutes until fluffy and tender. Fluff with a fork and set aside to cool.
While the quinoa cooks, season the chicken breasts with salt, pepper, paprika, garlic powder, and other spices you like. Heat 2 tablespoons of olive oil in a frying pan over medium heat, then add the chicken breasts. Cook for about 6–7 minutes per side until golden brown and cooked through, with an internal temperature of 75°C / 165°F. Let rest for 5 minutes, then slice thinly.
Place the eggs in a small saucepan, cover with cold water, and bring to a boil over high heat. Once boiling, turn off the heat and let sit for 9–10 minutes. Transfer the eggs to an ice bath for a few minutes, then peel and halve them carefully.
Prepare fresh vegetables by slicing the cucumber and halving the cherry tomatoes. Keep the snap peas whole or cut in half if large. Toss the vegetables lightly with lemon juice or a pinch of salt if desired.
Arrange all your ingredients in a compartmentalized bento box: place the cooled quinoa in one section, the sliced chicken in another, and the eggs and vegetables in their own spaces. Add dips like hummus or spicy mayo in small containers or sections. Sprinkle toasted nuts or seeds over the vegetables for added crunch.
Finish by drizzling any extra sauces or oils over the components if desired. Close the lid securely, and your protein bento box is ready to enjoy. Serve at room temperature or chilled, depending on preference.
