I will be honest with you, some weeks I don’t put a lot of thought into lunches for myself. The reason being, I am busy preparing lunches for my kids and I eat a lot of leftovers from dinner. My dinners are packed with nutrients and what I need to thrive, so why not?! Some weeks I do get creative and start exploring with ingredients for lunch, because the same lunches over and over again get quite boring. Am I right?
No more boring lunches! Here are a few recipes you can add to your clean eating menu!
Now that all of that is out of the way let’s get started!
- 1 organic chicken breast
- 1 T butter
- salt & pepper to taste
For the Salad:
- 1 heads of romaine lettuce, shredded
- 3 hard boiled eggs, chilled & sliced
- 3-4 slices nitrate-free turkey bacon
- 1/2 cup grape tomatoes, halved
- 1 avocado, diced
For the Dressing:
- 1/2 cup extra virgin olive oil
- 1/4 cup apple cider vinegar
- 1 t ground Dijon mustard
- 1 t raw honey
- salt & pepper to taste
- Preheat oven to 450℉, and generously grease a baking dish with butter.
- Place the chicken breast bone in the dish and brush with melted butter. Season with salt and pepper to taste and bake for 45-60 minutes depending on the size. Remove the breast from the oven and let it rest for a few minutes.
- While the chicken is cooking, prepare the rest of your ingredients. Chop your veggies, cook the bacon, and peel & slice your eggs.
- Create a simple vinaigrette by combining olive oil, apple cider vinegar, mustard, honey, and salt and pepper to taste in a small bowl and whisk together.
- Carefully slice and cut chicken into bite-sized pieces.
- Prepare your salad by combining a bit of each ingredient in a medium bowl, drizzle with the vinaigrette, and enjoy!
- 1/2 cup water
- 1/3 cup couscous
- 1/4 cup lemon juice
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons minced garlic
- 1/4 teaspoon salt, divided
- 1/4 teaspoon freshly ground pepper
- 1 pound chicken tenders
- 1 medium tomato, chopped
- 1 cup chopped cucumber
- 4 10-inch sun-dried tomato wraps or tortillas
- Bring water to a boil in a small saucepan. Stir in couscous and remove from the heat. Cover and let stand for 5 minutes. Fluff with a fork. Set aside.
- Meanwhile, combine lemon juice, oil, garlic, 1/8 teaspoon salt and pepper in a small bowl.
- Toss chicken tenders in a medium bowl with 1 tablespoon of the parsley mixture and the remaining 1/8 teaspoon salt. Place the tenders in a large nonstick skillet and cook over medium heat until cooked though, 3 to 5 minutes per side. Transfer to a clean cutting board. Cut into bite-size pieces when cool enough to handle.
- Stir the remaining parsley mixture into the couscous along with tomato and cucumber.
- To assemble wraps, spread about 3/4 cup of the couscous mixture onto each wrap. Divide the chicken among the wraps. Roll the wraps up like a burrito, tucking in the sides to hold the ingredients in. Serve cut in half.
- Keeping the filling inside a wrap or burrito can be a challenge, especially if you’re on the go. That’s why I recommend wrapping your burrito in foil so you can pick it up and eat it without losing the filling, peeling back the foil as you go.
- Using leftover rotisserie chicken or leftover chicken of any kind will work just as well in this recipe.
- We always have brown rice leftover at my house. Use brown rice instead of couscous so you aren’t wasting if need be.
- This recipe makes four servings. Make two and save the extra for this weekend while you are out with friends or you are running errands.
Avocado, Tomato & Chicken Sandwich
- 2 slices Gluten Free Bread
- 1/4 ripe avocado
- 3 ounces cooked boneless, skinless chicken breast, sliced (see Tip)
- 2 slices tomato
- Toast bread. Mash avocado with a fork and spread onto one piece of toast like you would mayonnaise. Top with chicken, tomato and the second piece of toast.
- Prepare several pieces of chicken at the beginning of the week to use for various recipes throughout your week.
- Please note: not all Gluten Free Bread is created equal. It took me a long time to find one my family and I love. The link above take you to one that we buy often and enjoy.
Leftovers from Tuesday
- Olive Oil
- 1 pound ground round
- 1 garlic clove, minced
- 3 cups cooked yellow rice
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cups torn romaine lettuce (about 10 ounces)
- 3 cups chopped tomato (about 1 1/4 pounds)
- 1 cup frozen whole-kernel corn, thawed
- 1 (15-ounce) can black beans, rinsed and drained
- 2/3 cup fat-free sour cream
- 2/3 cup salsa
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- Remaining ingredient:
- 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese if wanted
- To prepare salad, heat a large nonstick skillet over medium-high heat. Coat pan with olive oil. Add beef and garlic, and cook 9 minutes or until browned, stirring to crumble. Drain; return beef mixture to pan. Stir in rice and next 4 ingredients (rice through pepper). Cool slightly.
- Combine lettuce and next 4 ingredients (lettuce through beans) in a large bowl; toss to combine.
- To prepare dressing, combine sour cream, salsa, 1 teaspoon chili powder, and 1/2 teaspoon cumin, stirring with a whisk. Spoon dressing over lettuce mixture; toss to coat. Place 1 1/3 cups lettuce mixture on each of 6 plates. Top with 3/4 cup rice mixture and about 1 1/2 tablespoons cheese if wanted.
- Makes 6 servings, so you will have plenty for dinner or lunch for the weekend!
Ready to jump start your weight loss? Check out my Clean Eating Quick Start Guide. Packed full of tips and tricks to get you on your way to eating healthier! You deserve it, mama!
Until next time…
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- Make sure to check out my lunch menu for kids too! Back to School Lunch Box Ideas
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