Tuesday, December 13, 2011

Chicken Cutlet Bento

Leftovers are AWESOME for bento. It saves time in the morning and you get something really tasty for lunch. Last night I made panko breaded chicken cutlets for me and hubs, so today the leftovers are in my bento box.

In the small container is lime cumin coleslaw. In the black bento box: frozen edamame (they look like the rooftops did this morning, all frosty!) baby carrots, a small container of dipping sauce for the cutlets (mayo + ketchup + sriracha), slices of chicken cutlet, and slices of fuji apple. 

Tomorrow I am going to the farmers market. It seems like forever since I have been to the market and I really miss it. 

Lime Cumin Coleslaw
1 baby carrot, grated
about 1/2 cup thinly sliced green cabbage
1 pinch ground cumin
juice of 1/4 lime
drizzle of olive oil
pinch of sugar
salt and pepper to taste

Combine all of the ingredients. Let flavors meld for at least 15 minutes before serving. Makes enough for 1 or two bento sized servings. 

4 comments:

  1. Oh I love lime and cumin together. What a fantastic little salad!

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  2. I kind of stole the recipe from Martha Stewart, ha ha! She adds fresh cilantro, which I didn't have.

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  3. nice idea, thanks for sharing

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  4. It's been so long since I came on your site, I needed to catch up! Interesting sauce for your cutlet...I think I'll have to give that a try too! Hope your trip to seattle was good! :)

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