Edamame and Roasted Seaweed Snack Pack

Preheat oven to 375°F (190°C).

Mince 3 cloves of garlic and grate 1 tbsp of fresh ginger.

Slice 16 oz of chicken breast into thin strips and place in a bowl.

In a small bowl, whisk together 2 tbsp sesame oil, 2 tbsp low-sodium soy sauce, 1 tbsp rice vinegar, 2 tsp honey, the minced garlic, and grated ginger.

Pour half of the marinade over the chicken strips, toss to coat, and let marinate for 15 minutes.

Arrange the marinated chicken strips on a baking sheet lined with parchment paper and bake for 15-18 minutes until fully cooked (internal temperature of 165°F).

While the chicken is baking, bring a pot of water to a boil and cook 16 oz of frozen edamame pods for 5 minutes. Drain and rinse under cold water.

In a small bowl, mix the remaining marinade with 1 tbsp of soy sauce and set aside as a dipping sauce.

Toast 1/4 cup of almonds in a dry skillet over medium heat for 3-4 minutes until fragrant. Chop roughly once cooled.

Thinly slice 4 green onions.

Cut 8 roasted seaweed sheets into quarters.

In a small bowl, mix 2 tbsp sesame seeds, 1 tsp red pepper flakes, and 2 tbsp nori furikake seasoning.

Once the chicken has cooled slightly, slice into bite-sized pieces.

To assemble each snack pack: place 1/4 of the edamame pods, 1/4 of the chicken pieces, 2 cut seaweed sheets, 1 tbsp of the sesame seed mixture, 1 tbsp of chopped almonds, and 1 tbsp of sliced green onions in a container.

Divide the dipping sauce into 4 small containers and include one with each snack pack.