School starts tomorrow for us — and I’m equal parts excited and sentimental. I’ll miss our relaxed mornings, but right now I’m doing happy dances. I’ve spent the last weeks testing lunch ideas with my kids. They’ve enjoyed most of what I made, and today’s winner is this baked panko chicken lunch box, so I wanted to share it.
My daughter Anna loves when I make cute faces in her lunch box, and I plan to post more ideas geared toward boys soon. My oldest likes these lunches at home, but he won’t take them to school — instead I send him rice and peas with a sprinkle of toasted sesame seeds and a little sesame oil. Teenagers can be picky about “cute,” so I adapt to what they’ll actually eat.
You don’t have to copy my exact lunch box. I share these ideas to inspire and motivate you to start preparing lunches, because many school-provided options aren’t appealing. When I forget to make lunches the night before, I usually bring food to school around lunchtime, but I feel best when I can prepare ahead and enjoy lunch with my kids.
If you want more lunch box inspiration, check the source site for additional ideas and variations.
Q: What lunch box is safe for my child?
A: Look for containers labeled BPA FREE if they are plastic. BPA (bisphenol A) is an industrial chemical used in some plastics and resins. Many products are labeled BPA-free, but not all. Aluminum cans or bottles often have linings that contain BPA, while stainless steel bottles typically do not. Polycarbonate plastics—often hard, clear, and lightweight—can carry the recycling symbol No. 7. (Source: Katherine Zeratsky, R.D., L.D., Mayo Clinic)
When packing leftovers or freshly prepared food for lunch boxes, reheat food thoroughly, let it cool slightly, then close the lid. Use BPA-free containers when possible and consider insulated carriers if you need to keep food warm or cold.
◾ If you use seasoned panko breadcrumbs, watch the salt and seasoning on the chicken. If the breadcrumbs are plain, be sure to season to taste.
◾ I used long-grain rice here, but short-grain premium rice usually gives the best results for shaped rice or decorative lunch elements.
Lunch Box: Oven-Baked Panko Chicken
Ingredients
-
1/2
Tbsp.
Oil -
1 1/2
Cup
Seasoned Panko Bread Crumbs -
1/3
tsp.
Chili Flakes *optional -
1
Tbsp.
heaping Grated Parmesan -
1
Chicken Breast -
1-2
Eggs -
Salt or another seasoning
just a sprinkle
Other ingredients used:
-
A dip of your choice
ketchup, mayo, mustard, etc. -
1
Cup
Cooked Rice for each lunch box – for the facial features: seaweed
bologna, cucumber skin, toasted sesame seeds -
1
cup
cooked Peas - Lettuce
-
Tomatoes
cherry - Cucumber
- Watermelon, blueberries, or other fruit
Instructions
-
Preheat a skillet and toast the panko crumbs in 1/2 tablespoon oil over medium heat for a few minutes until golden. Set aside to cool.
-
Cut the chicken into long thin strips. Season lightly with salt or a seasoning blend you prefer.
-
Beat the eggs in a bowl. Optionally dredge the chicken in all-purpose flour before the egg for extra crunch, then dip each strip in the beaten eggs.
-
Roll each egg-coated strip in the toasted breadcrumbs until fully covered on all sides.
-
Arrange the coated chicken strips on a well-greased or parchment-lined baking pan.
-
Chill the baking pan for 10–15 minutes in the fridge (or 10 minutes in the freezer) to help the coating set. You can also freeze them overnight in an airtight container if you prefer to bake later.
-
Preheat the oven to 350–375°F (180–190°C) depending on your oven.
-
Bake for about 20 minutes, or until the internal temperature reaches 160–170°F according to food-safety guidelines.
-
Remove from the oven and let the chicken rest on a paper towel until cool enough to pack. Store in a container with a fitted lid in the fridge once cooled.
Recipe Notes
- For the rice face I used molds, but you can shape rice with any mold or form rice balls by hand. Use small pieces of seaweed for eyes, bologna for cheeks and nose, and a tomato slice for lips.
- Toasted sesame seeds make cute “freckles.” Short-grain rice usually works best for decorative shapes.
- Pack dips separately to keep breadcrumbs crisp until lunchtime.