Healthy Work Lunches To Fuel Up For Summer

Healthy Work Lunches

If you’re looking to switch up your lunch for the summer months, you’ve landed in the right place. Here are 5 quick and easy lunches that are easy to make, packed with nutrients, and won’t break your budget.

Curried Chicken Bowls

Curried Chicken Bowls

Ingredients:

  • 1 cup cooked brown rice
  • 1 cup cooked quinoa
  • 1-pound cooked Curried Chicken
  • ¼ cup chopped fresh cilantro
  • ¼ cup thinly sliced scallions

Directions:

  1. Combine rice and quinoa; divide among 4 single-serving containers with lids. Top with chicken, cilantro and scallions, dividing evenly. Seal the containers and refrigerate for up to 4 days.

Turkey BLT Wrap

Turkey BLT Wrap

Ingredients:

  • 1 8-inch whole-wheat flour tortilla
  • 1 tablespoon mayonnaise
  • 1 large piece green leaf lettuce
  • 2 ounces deli turkey
  • 4 slices plum tomato
  • 1 strip cooked bacon

Directions:

  1. Spread mayonnaise on the tortilla and top with lettuce, turkey, tomato and bacon. Roll closed and cut in half.

Chicken-Salad Stuffed Avocados

Chicken-Salad Stuffed Avocados
Ingredients:

  • 1-pound boneless, skinless chicken breast
  • 1/3 cup low-fat plain Greek yoghurt
  • ¼ cup mayonnaise
  • 1 tablespoon chopped fresh tarragon or 1 teaspoon dried
  • ¾ teaspoon salt
  • ½ teaspoon ground pepper
  • 1 cup diced celery
  • 1 cup seedless red grapes, halved (optional)
  • ¼ cup toasted chopped pecans
  • 2 firm ripe avocados, halved and pitted

Directions:

  1. Place chicken in a large saucepan and add enough water to cover. Bring to a simmer over medium heat. Reduce heat to maintain a simmer, cover and cook until the chicken registers a 165F with an instant-read thermometer, 12 to 15 minutes. Transfer to a cutting board and let stand until cool enough to handle, then chop and shred. Refrigerate until cold, about 30 minutes.
  2. Combine yoghurt, mayonnaise, tarragon, salt and pepper in a large bowl. Add the cold chicken, celery, grapes (if using) and pecans; stir to combine.
  3. To serve, fill each avocado half with about ½ cup chicken salad.

Vegan Buddha Bowl

Vegan Buddha Bowl

Ingredients:

  • 1 medium sweet potato, peeled and cut into 1-inch chunks
  • 3 tablespoons extra-virgin olive oil, divided
  • ½ teaspoon salt, divided
  • ½ teaspoon ground pepper, divided
  • 2 tablespoons tahini
  • 2 tablespoons water
  • 1 tablespoon lemon juice
  • 1 small garlic clove, minced
  • 2 cups cooked quinoa
  • 1 15-ounce can chickpeas, rinsed
  • 1 firm ripe avocado, diced
  • ¼ cup chopped fresh cilantro or parsley

Directions:

  1. Preheat oven to 425F
  2. Toss sweet potato with 1 tablespoon oil and ¼ teaspoon each salt and pepper in a medium bowl. Transfer to a rimmed baking sheet. Roast, stirring once, until tender, 15 to 18 minutes.
  3. Meanwhile, whisk the remaining 2 tablespoons oil, tahini, water, lemon juice, garlic and the remaining ¼ teaspoon each salt and pepper in a small bowl.
  4. To serve, divide quinoa among 4 bowls. Top with equal amounts of sweet potato, chickpeas and avocado. Drizzle the tahini sauce and sprinkle with parsley (or cilantro).

Chicken & Apple Kale Wraps

Chicken And Apple Kale Wrap

Ingredients:

  • 1 tablespoon mayonnaise
  • 1 teaspoon Dijon mustard
  • 3 medium kale leaves
  • 3 ounces thinly sliced cooked chicken breast
  • 6 thin red onion slices
  • 1 firm apples, cut into 9 slices

Directions:

  1. Mix mayonnaise and mustard together in a small bowl. Spread on kale leaves. Top each leaf with 1-ounce chicken, 2 slices onion and 3 slices apple. Roll each leaf into a wrap. a

All recipes via EatingWell

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