Smoked Turkey and Cheddar Bento
A protein-packed bistro lunch box featuring smoked deli turkey roll-ups, sharp cheddar cubes, hard-boiled eggs, crisp apple slices, and whole grain crackers.
- Prep: 15 min
- Cook: 10 min
- Total: 25 min
- Servings: 3
- Cuisine: American
- Difficulty: Easy
Dietary
- Nut-Free
- High-Protein
- Low-Calorie
Tags
- boil
- kid-friendly
- quick
- classic
- tangy
- smoky
- rich
Ingredients
- 0.5 pound smoked turkey breast (sliced)
- 6 ounce sharp cheddar cheese (cut into bite-sized cubes)
- 3 eggs
- 2 Gala apples (medium, sliced)
- 1 tablespoon lemon juice
- 1.5 cup baby carrots
- 24 whole wheat crackers
- 3 tablespoon Dijon mustard
Instructions
- Place 3 eggs in a small saucepan and cover with water by 1 inch. Bring to a rolling boil over high heat, then immediately remove from heat, cover tightly with a lid, and let stand for 10 minutes. Transfer to an ice bath for 5 minutes, then peel and slice in half lengthwise.
- In a small bowl, toss 2 sliced Gala apples with 1 tablespoon lemon juice to prevent browning.
- Roll up 1/2 pound of sliced smoked turkey breast into tight pinwheels or cigars (roughly 3 to 4 rolls per serving).
- Assemble 3 bento boxes by arranging the turkey rolls, 2 ounces cheddar cubes, 1 halved hard-boiled egg, 1/2 cup baby carrots, tossed apple slices, and 8 whole wheat crackers into separate compartments. Add a small condiment cup containing 1 tablespoon Dijon mustard to each box.
Notes
Keep cold until ready to eat. Crackers can be stored in a separate small bag if you prefer them ultra-crispy.
Nutrition (per serving)
- Calories: 490
- Protein: 34 g
- Carbohydrates: 42 g
- Fat: 22 g
- Fiber: 6 g
- Sodium: 780 mg
- Saturated Fat: 9 g
- Sugar: 18 g
- Cholesterol: 245 mg