Easy, speedy recipes that you can whip up in minutes and bring to work – no more ordering out and overspending on lunch!
Do you ever end up spending $15 on a Chinese chicken salad during your lunch break for about 2 pieces of chicken? It’s the absolute worst – overpaying for a mediocre lunch for one serving while you’re at work. But with these recipes here, you can make your own work lunch in minutes, and even have extra for the next few days. It’s way cheaper, tastier and healthier. You can’t beat that!
Ingredients:
2 tablespoons olive oil, divded
1 onion, thinly sliced
1 red bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1 green bell pepper, thinly sliced
8 cups chopped romaine lettuce
1 avocado, halved, seeded, peeled and thinly sliced
For the cilantro lime dressing
1 cup loosely packed cilantro, stems removed
1/2 cup sour cream
2 tablespoons mayonnaise
2 cloves garlic
Juice of 1 lime
Pinch of salt
1/4 cup olive oil
2 tablespoons apple cider vinegar
For the steak
1/4 cup olive oil
2 cloves garlic, minced
Juice of 1 lime
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
1/2 teaspoon onion powder
Kosher salt and freshly ground black pepper
2 pounds flank steak
Directions:
To make the cilantro lime dressing, combine cilantro, sour cream, mayonnaise, garlic, lime juice and salt in the bowl of a food processor. With the motor running, add olive oil and vinegar in a slow stream until emulsified; set aside.
To make the steak, whisk together olive oil, garlic, lime juice, cumin, chili powder, oregano and onion powder in a small bowl; season with salt and pepper, to taste.
In a gallon size Ziploc bag or large bowl, combine steak and marinade; marinate for at least 30 minutes, turning the bag occasionally. Drain the steak from the marinade, discarding the marinade.
Heat 1 tablespoon olive oil in a grill pan over medium high heat. Working in batches, cook steak, flipping once, to preferred temperature, about 3-4 minutes per side for medium rare. Remove from heat and let rest for 10 minutes before thinly slicing against the grain.
Add onion to the skillet, and cook, stirring often, until onions have become translucent and slightly caramelized, about 7-8 minutes; set aside.
Heat remaining 1 tablespoon olive oil in the skillet. Add bell peppers, and cook, stirring often, until soft and slightly caramelized, about 8-10 minutes; set aside.
To assemble the salad, place romaine lettuce in a large bowl; top with arranged rows of onion, peppers, steak and avocado.
Serve immediately with cilantro lime dressing.
Nutrition Facts
Serving Size
Servings Per Container 6
Amount Per Serving
Calories 588.3 Calories from Fat 381.6
% Daily Value*
Total Fat 42.4g 65%
Saturated Fat 9.5g 48%
Trans Fat 0.3g
Cholesterol 88.2mg 29%
Sodium 112.7mg 5%
Total Carbohydrate 14.9g 5%
Dietary Fiber 5.6g 22%
Sugars 4.9g
Protein 37.6g 75%
Ingredients:
1 tablespoon olive oil
2 boneless, skinless thin-sliced chicken breasts
Kosher salt and freshly ground black pepper, to taste
6 cups chopped romaine lettuce
1 Roma tomato, diced
3/4 cup canned corn kernels, drained
3/4 cup canned black beans, drained and rinsed
1/4 cup diced red onion
1/4 cup shredded Monterey Jack cheese
1/2 cup shredded cheddar cheese
1/4 cup Ranch dressing
1/4 cup BBQ sauce
1/4 cup tortilla strips
Directions:
Heat olive oil in a medium skillet over medium high heat.
Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.
To assemble the salad, place romaine lettuce in a large bowl; top with chicken, tomato, corn, beans, onion and cheeses. Pour Ranch dressing and BBQ sauce on top of the salad and gently toss to combine.
Serve immediately, topped with tortilla strips.
Nutrition Facts
Serving Size
Servings Per Container 4
Amount Per Serving
Calories 401.4 Calories from Fat 178.2
% Daily Value*
Total Fat 19.8g 30%
Saturated Fat 6.4g 32%
Trans Fat 0.1g
Cholesterol 75.2mg 25%
Sodium 734.2mg 31%
Total Carbohydrate 28.3g 9%
Dietary Fiber 6.1g 24%
Sugars 7.9g
Protein 29.1g 58%
All you need is some leftover rotisserie chicken from the night before, Greek yogurt, some grapes and apples, and you’re golden.
Yes, Greek yogurt. I promise you.
Ingredients:
2 cups leftover rotisserie chicken
1/2 cup diced red onion
1/2 cup diced apple
1/2 cup grapes, halved
1/4 cup dried cranberries
1/4 cup slivered almonds
1/2 cup plain Greek yogurt
1 tablespoon freshly squeezed lemon juice, or more, to taste
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper
8 slices bread
4 leaves Boston bibb lettuce
Directions:
In a large bowl, combine chicken, red onion, apple, grapes, dried cranberries, sliced almonds, Greek yogurt, lemon juice, garlic powder, salt and pepper, to taste.
Serve sandwiches on bread with chicken mixture and lettuce.
Nutrition Facts
Serving Size
Servings Per Container 4
Amount Per Serving
Calories 522 Calories from Fat 90.9
% Daily Value*
Total Fat 10.1g 16%
Saturated Fat 0.9g 5%
Trans Fat 0g
Cholesterol 96.4mg 32%
Sodium 997.0mg 42%
Total Carbohydrate 81.4g 27%
Dietary Fiber 5.4g 22%
Sugars 15.2g
Protein 51.5g 103%
Ingredients:
For the chipotle cream sauce
*1 cup sour cream
*1 tablespoon chipotle paste*
*1 clove garlic, pressed
*Juice of 1 lime
*1/4 teaspoon salt, or more, to taste
Directions:
To make the chipotle cream sauce, whisk together sour cream, chipotle paste, garlic, lime juice and salt; set aside.
In a large saucepan of 1 1/2 cups water, cook rice according to package instructions; let cool and stir in salsa; set aside.
To assemble the bowls, divide rice mixture into serving bowls; top with lettuce, corn, black beans, tomatoes, avocado and cilantro.
Serve immediately, drizzled with chipotle cream sauce.
*2 tablespoons chipotle peppers, in adobo sauce, can be substituted for chipotle paste.
Nutrition Facts
Serving Size
Servings Per Container 6
Amount Per Serving
Calories 371.9 Calories from Fat 102.6
% Daily Value*
Total Fat 11.4g 18%
Saturated Fat 4.2g 21%
Trans Fat 0g
Cholesterol 13.4mg 4%
Sodium 790mg 33%
Total Carbohydrate 58.9g 20%
Dietary Fiber 10.8g 43%
Sugars 4.8g
Protein 12.7g 25%
No, but, really, this salad has quickly become a favorite of mine, loaded with crisp romaine lettuce, cherry tomatoes, ovoline mozzarella, basil and fresh avocado tossed in a homemade balsamic reduction. You can alternatively use a balsamic vinaigrette as well – either way, balsamic vinegar pairs very well with this salad. Just don’t double up on those mozzarella balls like I did – they’re completely addictive once they’re tossed in the dressing!
Ingredients:
1/2 cup balsamic vinegar
2 tablespoons brown sugar, packed
1 tablespoon olive oil
2 boneless, skinless thin-sliced chicken breasts
Kosher salt and freshly ground black pepper, to taste
6 cups chopped romaine lettuce
6 ounces ovaline fresh mozzarella
1 cup cherry tomatoes, halved
1 avocado, halved, seeded, peeled and diced
1/4 cup basil leaves, chiffonade
Directions:
To make the balsamic reduction, add balsamic vinegar and brown sugar to a small saucepan over medium heat. Bring to a slight boil and reduce by half, about 6-8 minutes; set aside and let cool.
Heat olive oil in a medium skillet over medium high heat.
Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.
To assemble the salad, place romaine lettuce in a large bowl; top with chicken, mozzarella, tomatoes, avocado and basil. Pour balsamic reduction on top of the salad and gently toss to combine.
Serve immediately.
Nutrition Facts
Serving Size
Servings Per Container 4
Amount Per Serving
Calories 474.7 Calories from Fat 207.9
% Daily Value*
Total Fat 23.1g 36%
Saturated Fat 4.6g 23%
Trans Fat 0g
Cholesterol 54.0mg 18%
Sodium 444mg 19%
Total Carbohydrate 52.3g 17%
Dietary Fiber 5.1g 20%
Sugars 4.8g
Protein 15.3g 31%
I don’t know what the weather is like out there but here in LA, it’s 90+ degrees every. single. day. It’s so hot that I can’t even bear to go outside. The only time I leave the house is when I finally drag myself to the gym or when we’re low on milk. Other than that, we stay inside the apartment with the AC blasting on.
So while the sweltering heat wave is still happening, I try my best to keep the oven off. That’s where this fruit salad comes in. With a simple tart lemon vinaigrette, this quinoa-packed fruit salad comes together in just 10 minutes without turning on the stove. It’s a protein-packed salad that’s also so incredibly refreshing and so nutritious. It’s just what you need to keep cool during this summer heat!
Ingredients:
2 cups cooked quinoa
1 mango, peeled and diced
1 cup strawberries, quartered
1/2 cup blueberries
2 tablespoons pine nuts
Chopped mint leaves, for garnish
For The Lemon Vinaigrette
1/4 cup olive oil
1/4 cup apple cider vinegar
Zest of 1 lemon
3 tablespoons freshly squeezed lemon juice
1 tablespoon sugar
Directions:
To make the vinaigrette, whisk together olive oil, apple cider vinegar, lemon zest and juice, and sugar in a small bowl; set aside.
In a large bowl, combine quinoa, mango, strawberries, blueberries and pine nuts. Stir in lemon vinaigrette.
Serve immediately, garnished with mint leaves.
No, but really, I’ve been dying to share this Chinese chicken salad recipe. It’s one of my absolute favorite salads, and every time I feel the need to eat a little healthier, this is what I tend to order out. Except I just can’t justify spending $13-15 each time, especially when they skimp and add about 4 pieces of chicken.
Best of all, this homemade version is so easy and much healthier than the restaurant. You can also add more vegetables to your liking, or omit as needed to fit your taste buds. Either way, you’ll never have to order this out again!
Ingredients:
2 boneless, skinless chicken breasts
2 tablespoons soy sauce
1 teaspoon sesame oil
1/4 teaspoon white pepper
4 cups chopped romaine lettuce
1 cup shredded red cabbage
1/3 cup grated carrots
1/4 cup shelled edamame
1 green onion, thinly sliced
1/4 cup chow mein noodles, for serving
1/4 cup sliced almonds, for serving
For the sesame vinaigrette
1/4 cup plus 2 tablespoons rice wine vinegar
1 clove garlic, pressed
1 tablespoon sesame oil
1 tablespoon sugar
1 teaspoon freshly grated ginger
1 teaspoon soy sauce
Directions:
Preheat oven to 350 degrees F.
To make the vinaigrette, whisk together rice wine vinegar, garlic, sesame oil, sugar, ginger and soy sauce in a small bowl; set aside.
In a gallon size Ziploc bag or large bowl, combine chicken, soy sauce, sesame oil and white pepper; marinate for at least 30 minutes, turning the bag occasionally.
Add chicken and marinade to a baking dish. Place into oven and bake until cooked through and juices run clear, about 13-15 minutes. Let cool before dicing into bite-size pieces.
To assemble the salad, place romaine lettuce in a large bowl; top with red cabbage, carrots, edamame, green onion and chicken. Pour sesame vinaigrette on top of the salad and gently toss to combine.
Serve immediately, topped with chow mein noodles and almonds, if desired.
Nutrition Facts
Serving Size
Servings Per Container 4
Amount Per Serving
Calories 221.5 Calories from Fat 90.9
% Daily Value*
Total Fat 10.1g 16%
Saturated Fat 1.4g 7%
Trans Fat 0g
Cholesterol 49.0mg 16%
Sodium 747.2mg 31%
Total Carbohydrate 9.3g 3%
Dietary Fiber 3.3g 13%
Sugars 2.6g
Protein 23.2g 46%