Breakfast is often considered to be the most important meal of the day. That doesn’t mean that you should skip lunch, though. After all, you’ll need energy for the rest of the day.
That’s why it’s so important that you eat a balanced lunch.
Need some ideas? Looking for some easy work lunches that you can make at home? If so, you’re on the right page. We’ll be sharing some of our favorite recipes below.
Read the rest of the post to find out what they are!
1. Buffalo Chicken Salad
Preheat a skillet over medium heat. Combine 2 hearts of chopped romaine lettuce, 1 cup of shredded carrots, and 2 ribs of chopped celery in a large bowl.
Mix 1/2 cup of ranch dressing with 1/2 cup of blue cheese crumbles in a separate bowl. Toss the salad in the dressing.
Place your chicken tenders in the skillet and add 1 tablespoon of vegetable oil. Season with salt and pepper and sear for 2-3 minutes. Add 1/4 cup of hot sauce. Reduce the heat and cook for another 5 minutes.
2. Burrito Bowl
Mix 1/4 cup of black beans with 1 teaspoon of chicken broth and a pinch of cumin, garlic powder, and cayenne. Microwave on high for 30-45 seconds. Set aside.
Add 1/2 cup of sliced red cabbage to a bowl. Spoon the back bean mixture on top. Layer 2 tablespoons of Greek yogurt, 3 ounces of pre-cooked chicken breast, and 2 tablespoons of fresh salsa.
3. Tomato Lentil Soup
Sauté 2 cups of chopped onion and 2 cups of chopped celery in a large pot for approx. 10 minutes. Puree 2 large cans of Roma tomatoes in a food processor and add them to the veggies.
Add 6 cups of chicken or veggie broth and 2 cups of dried lentils. Bring to a boil. Reduce heat afterward and let it simmer uncovered for 20 minutes.
Add 1/2 cup of parsley and 1 cup of dry red wine to the pot. Add in a pinch of salt and a pinch of ground pepper for taste. Stir well and let it simmer for another 25 minutes.
Tip: Consider bringing the soup to work in one of these lunch bags—it will keep the soup warm until it’s time to eat!
4. Shrimp and Broccoli Stir Fry
Fill a large pot with water halfway. Bring to a boil. Add 1 pound of green beans and 1 head of broccoli. Let it simmer for 5 minutes.
Mix 2 tablespoons of miso, 1 piece of ginger root, and 1/4 cup of rice wine vinegar in a large skillet. Add a generous drizzle of sesame oil and cook over medium-low heat for 10 minutes.
Stir in 1 1/2 pounds of peeled shrimp and cook for another 10 minutes, flipping them halfway through. Stir in the drained broccoli beans.
