Determine method of cooking chicken - grill, oven or pressure cooker.
Begin by marinating the chicken. In a large plastic bag add 1/2 cup Greek yogurt, 1 tbsp red wine vinegar, 2 cloves garlic and Chicken breasts.
Cook chicken using preferred method - heat grill to 350 and grill each side 5 minutes or until 160F. Oven to 400 and bake for 22 minutes. Pressure cook for 4 minutes, natural release for 10 minutes.
While chicken cooks, cut cherry tomatoes in half. Peel and chop cucumber. Add half the cucumber to a medium size bowl, add all cherry tomatoes and toss with 1 tbsp red wine vinegar. Divide mixture in to 4 Bento boxes.
Place remaining cucumber in a medium bowl and add 1 1/2 cups plain Greek yogurt. Add dill and mint. Stir. Add pinch each salt and pepper. Taste and season further as needed. Divide into another section of the 4 Bento boxes.
Once chicken is cooked, let cool and slice. Divide 3 ounces into each Bento box. Refrigerate until ready to eat. Good for 4 days.
Notes
This recipe makes 4 bento boxes with 3 ounces of chicken in each.Portion sizes differ for all patients. I recommend a 2:1 ratio of eating protein to vegetables. Take small bites, eat slowly and stop at fullness. While the Bento box may have a portioned meal size, this does not mean it's the right amount for you - listen to your body.