I picked up a rotisserie chicken at the grocery store the other night (to make chicken quesadillas for dinner) and decided these would be perfect for a leftover bento.
I whipped up some mashed potatoes and steamed the edamame, letting them cool while I skewered grapes and lined a box with lettuce for the chicken.
I had the same bento for my lunch.
Friday, May 1, 2009
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