Cut the chicken breast into bite-sized pieces.
Boil the eggs, peel them, and slice in half.
Wash lettuce, cherry tomatoes, bell peppers, and other vegetables thoroughly and cut them into bite-sized pieces.
Fill brown rice into a 1-liter round lunchbox container.
Top the rice with chicken breast, eggs, and vegetables.
Serve with balsamic dressing or low-sodium soy sauce.