This Bento is made with some left overs from dinner.
We had chicken teriyaki, I always use this recipe from Just One Cookbook, except that I use skinless chicken thighs. It’s very easy to make and tastes amazing, even cold.
The vegetables are a mixture of carrot, cabbage and runner beans, I sort of stir fried/stewed it with a bit of miso paste to give it added flavour. Also some tomatoes with cucumber flowers. The little chick container holds seaweed furikake, I love this but it can be quite salty so you don’t need much.