Quick healthyish lunch recipes for work

A good lunch need not be costly. Lunch made at home will enable you to keep to your spending limit. There is something for everyone with over fifty simple, nutritious lunch options for the office. From Southwest Black-Bean Pasta Salad Bowls to Chopped Vegetable Grain Bowls with Turmeric Dressing, these lunch ideas are reasonably priced and taste great.

1. Chicken Caesar Lettuce Cups

Quick Healthyish Lunch Recipes For Work

These great Caesar salad lettuce cups will enhance your work lunch. Greek yogurt homemade dressing gives this Caesar salad recipe a healthy facelift.

Ingredients

Cut 1/2-in. chunks (approximately 2 1/2 cups) from 4 ounces of sourdough bread.
Two teaspoons of canola oil.
½ cup 2% less fat plain Greek yogurt
Two teaspoons of water.
Three tablespoons's worth of mayonnaise
¼ cup finely shredded Parmesan cheese.
one teaspoon Dijon mustard
½ tspkosher salt
½ teaspoons black pepper
Two romaine lettuce hearts—roughly eight ounces apiece.
Two cups chopped roasted chicken breast (approximately six ounces.) chilled.

Directions

Set oven temperature to 400 degrees Fahrenheit. In a large bowl toss bread and oil; arrange single layer on a rimmed baking sheet. About ten minutes, stirring once half through cooking, bake in preheated oven until golden brown and toasted. Set away for cool-off.
In a large bowl stir together yogurt, water, mayonnaise, Parmesan, mustard, salt, and pepper while bread toasts. Cut five inches from the top of each romaine lettuce heart; save eight of the biggest leaf tops for lettuce cups. (Save the remaining leaves for either disposal or another use.) Cut each Romaine lettuce heart's bottom part into bite-sized pieces. Bowl with dressing chopped lettuce, chicken, and cooled bread; mix to coat. Part equally among eight saved lettuce cups.

2. Southwest Black-Bean Pasta Salad Bowls

Quick Healthyish Lunch Recipes For Work

With just five basic ingredients and twenty minutes, meal-prep a week's worth of great and filling high-fiber lunches. Using black beans to increase the fiber to an amazing 14 grams per serving, this Southwestern-style pasta salad This meal-prep lunch is one you'll get thrilled over when combined with seasoned chicken strips and a tasty corn salad—shortcut components you can usually find at your neighborhood specialty grocery store.

Ingredients

One 14 ounces frozen Mexican-style corn packet
Two cups rotini black beans
One 12-ounce box prepared chili-lime chicken.
½-cup mild pico de gallo
½ cupcilantro salad dressing

Directions

Cook corn as directed on the package; save for cool-down.
Follow package guidelines for cooking pasta. Drain and rinse under cold water. Drain once more; put aside; toss with the corn.
Set aside; cut chicken strips into bite-sized pieces.
Refrigerate pico de gallo divided into four small covered containers. Refrigerate after measuring salad dressing into four tiny liddled containers. (Timesaving tip: You might dress when ready to serve from the dressing bottle you take in your lunch bag or store in the office refrigerator.)
Distribute the corn and pasta mixture among four single-serving containers; then, top each with one-fourth of the chicken. Refrigerate for up to four days; seal the containers. Just before serving, toss with the dressing; top with the pico de gallo.

3. Chopped Veggie Grain Bowls with Turmeric Dressing

Quick Healthyish Lunch Recipes For Work

Using four basic ingredients from your neighborhood specialized food store, you can make a week's worth of lunches in roughly ten minutes. We're using frozen quinoa (which warms in the microwave in under five minutes) and prechopped fresh vegetable mix to cut prep. Perfect for people on a reduced-calorie diet, these crunchy chopped salad bowls are high in fiber but low in calories.

Ingredients

Two 8-ounce cooked quinoa packages
One sixteen-ounce jar cut vegetable mix.
One 15.5 ounce can of chickpeas, washed
Halved cup creamy turmeric salad dressing

Directions

Following package directions, prepare quinoa. Before assembling bowls, transfer to a shallow bowl to totally cool.
Sort vegetable mix among four single-serving covered containers. Top each with one-fourth of quinoa and one-fourth of chickpeas. Refrigerate for up to four days; seal the containers.
Refrigerate each of four small closed containers containing two tablespoons salad dressing for up to four days.
Dress each bowl shortly before you serve.

4. Chickpea "Chicken" Salad

A classic chicken salad's vegetarian counterpart is this chickpea salad. It replaces chickpeas for the chicken, not tastes like chicken. If you're trying for quick, nutritious lunch ideas, this is the perfect formula. A great and high in fiber vegetarian substitute! It's also quite portable, ideal for picnics, and will definitely upgrade your regular desk lunch. Therefore, this fresh and creamy chickpea salad could be the solution whether your requirement is for healthy lunch ideas for kids and teens or for work or school.