Go Back

Chicken Snack Box

This Chicken Snack Box features tender, cooked chicken breast paired with crisp vegetables, fresh fruits, and flavorful spreads, all assembled into a portable, customizable tray. The dish combines grilling or baking with simple assembly, resulting in a colorful, satisfying meal with varied textures from juicy chicken to crunchy veggies and crisp crackers. It’s perfect for busy weekdays or a quick lunch on the go.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 2 pieces chicken breasts boneless, skinless
  • 1 tablespoon olive oil for seasoning
  • 1 pinch salt or to taste
  • 1 pinch black pepper or to taste
  • 1 cup bell peppers sliced
  • 1 cup carrots julienned
  • 1/2 cup snap peas trimmed
  • 1 cup grapes halved
  • 4 tablespoons hummus or spicy mayo for dips
  • 1 packet whole grain crackers
  • 1 apple crisp apple sliced
  • 1/4 cup toasted almonds or sunflower seeds
  • 2 tablespoons fresh herbs parsley, cilantro, or basil, chopped

Equipment

  • Medium bowl
  • Baking sheet
  • Sharp knife
  • Cutting board
  • Small bowl for sauces
  • Meat thermometer

Method
 

  1. Preheat your oven to 200°C (390°F). Gather all your equipment and ingredients. Slice the chicken breasts into bite-sized pieces and place them in a medium bowl.
    2 pieces chicken breasts
  2. Drizzle the chicken with olive oil, then sprinkle with salt and black pepper. Toss everything together until the chicken is evenly coated with seasonings.
    1 tablespoon olive oil, 1 pinch salt, 1 pinch black pepper
  3. Spread the seasoned chicken evenly on a baking sheet lined with parchment paper. Bake in the preheated oven for 8-10 minutes, or until the chicken is cooked through and slightly caramelized around the edges. Use a meat thermometer to ensure it reaches 75°C (165°F).
    2 pieces chicken breasts
  4. While the chicken bakes, prepare the vegetables: slice the bell peppers, julienne the carrots, and trim the snap peas. Arrange these on a serving platter or in small cups for easy access.
    1 cup bell peppers, 1 cup carrots, 1/2 cup snap peas
  5. Once the chicken is cooked, remove it from the oven and let it rest for 5 minutes. Meanwhile, halve the grapes and slice the apple thinly for a crisp, juicy addition.
    2 pieces chicken breasts, 1 cup grapes, 1 apple crisp apple
  6. Arrange the cooked chicken in a section of your container or plate. Add the fresh vegetables, fruits, and sprinkle toasted almonds or sunflower seeds over the top for crunch. Place dips in small bowls or on the side.
    2 pieces chicken breasts, 1 cup bell peppers, 1 cup carrots, 1/2 cup snap peas, 1 cup grapes, 1 apple crisp apple, 1/4 cup toasted almonds, 4 tablespoons hummus or spicy mayo
  7. Finish by sprinkling chopped fresh herbs over the entire assembly for a burst of aroma and flavor. Serve immediately or pack for a portable lunch. Keep cold if not eating right away.
    2 tablespoons fresh herbs