1. 1. Prepare the Chicken: If your chicken breasts are thick, butterfly them by slicing horizontally almost all the way through and opening them like a book. Alternatively, place them between two sheets of plastic wrap and pound them to an even ½-inch thickness using a meat mallet or rolling pin. This ensures even cooking.

1. 1. Make the Marinade: In a small bowl, whisk together all the marinade ingredients: olive oil, lemon juice, Dijon mustard, minced garlic, oregano, smoked paprika, salt, and pepper.

1. 1. Marinate the Chicken: Place the prepared chicken breasts in a shallow dish or a resealable plastic bag. Pour the marinade over the chicken, ensuring all surfaces are coated. Massage the marinade into the chicken. Cover the dish or seal the bag and refrigerate for at least 30 minutes, or up to 4 hours. (Do not marinate for too long with acidic marinades, as it can affect the texture.)

1. 1. Preheat the Grill: Preheat your outdoor grill or indoor grill pan to medium-high heat (about 375-450°F or 190-230°C). Clean the grill grates and lightly oil them to prevent sticking.

1. 1. Grill the Chicken: Remove the chicken from the marinade, allowing any excess to drip off. Discard the leftover marinade.

      • • Place the chicken on the hot grill.
      • • Cook for 4-6 minutes per side, depending on the thickness. The chicken is done when it’s no longer pink in the center, the juices run clear when pierced with a fork, and an instant-read thermometer inserted into the thickest part registers 165°F (74°C).
      • • Avoid pressing down on the chicken while it cooks, as this squeezes out the juices.

1. 1. Rest the Chicken: Once cooked, transfer the chicken to a clean cutting board. Tent it loosely with foil and let it rest for 5-10 minutes. This allows the juices to redistribute, resulting in more tender and flavorful chicken.

1. 1. Slice or Cube the Chicken: After resting, slice the grilled chicken into strips or cube it into bite-sized pieces, ready for your snack boxes.

Part 2: Assembling the Snack Boxes

1. 1. Choose Your Containers: Select sectioned lunch containers or bento boxes. If you don’t have sectioned containers, you can use silicone muffin liners or small reusable containers to keep different components separate within a larger container, especially for dips or items that could make others soggy.

1. 1. Portion the Chicken: Divide the cooked and sliced/cubed grilled chicken among your snack box containers (approximately ¼ of the total chicken per box if making 4 boxes).

1. 1. Add Vegetables: Fill one or two sections of each box with your chosen fresh, crunchy vegetables. Aim for a colorful mix.

1. 1. Include Fruits: Add a serving of fruit to another section.

1. 1. Incorporate Dips/Spreads: If using hummus, guacamole, or another dip, place it in a small lidded container or a designated section of your bento box to prevent it from spreading.

1. 1. Add Extras: Fill any remaining space with your optional additions like hard-boiled eggs, nuts, cheese, or crackers. If adding crackers, you might want to pack them separately in a small bag within the box or just before eating to maintain their crispness.

1. 1. Seal and Store: Securely close the lids on your snack boxes. Store them in the refrigerator for up to 3-4 days.