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!

Monday

SaladProtein-Packed Chicken Cobb Salad

Ingredients:
  • 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:
Instructions:
  1. Preheat oven to 450℉, and generously grease a baking dish with butter.
  2. 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.
  3. While the chicken is cooking, prepare the rest of your ingredients. Chop your veggies, cook the bacon, and peel & slice your eggs.
  4. 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.
  5. Carefully slice and cut chicken into bite-sized pieces.
  6. Prepare your salad by combining a bit of each ingredient in a medium bowl, drizzle with the vinaigrette, and enjoy!

Tuesday

5 Day Clean Eating Lunch Menu That Is Easy to PrepareMediterranean Wrap

Ingredients:
Instructions:
  1. 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.
  2. Meanwhile, combine lemon juice, oil, garlic, 1/8 teaspoon salt and pepper in a small bowl.
  3. 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.
  4. Stir the remaining parsley mixture into the couscous along with tomato and cucumber.
  5. 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.
Notes:
  • 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.

Wednesday

Avocado, Tomato & Chicken Sandwich

Ingredients:
  • 2 slices Gluten Free Bread
  • 1/4 ripe avocado
  • 3 ounces cooked boneless, skinless chicken breast, sliced (see Tip)
  • 2 slices tomato
Instructions:
  1. 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.
Notes:
  • 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.

 

 Thursday

Mediterranean Wrap

Leftovers from Tuesday

Friday

Taco Rice SaladTaco Rice Salad

Ingredients:
Salad:
  • 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
Dressing:
  • 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
5 Day Clean Eating Lunch Menu That Is Easy to PrepareInstructions:
  1. 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.
  2. Combine lettuce and next 4 ingredients (lettuce through beans) in a large bowl; toss to combine.
  3. 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.
  4. Makes 6 servings, so you will have plenty for dinner or lunch for the weekend!

Don’t forget to sign up for the weekly meal plan with recipes from our favorite bloggers. It is sent out every Friday. 

  • I would love to invite you to join my FB group, The PurposeFULL Woman, where we share, encourage, support and uplift each other. We share fitness tips, holistic living recipes and tips, business, anything and everything family and all the while giving you permission to be yourself. We keep it real and share on a daily basis! If you would like to join, head on over and ask to join us.

  • Make sure to check out my lunch menu for kids too! Back to School Lunch Box Ideas
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photo credit: Nam Khao Laotian crispy rice salad with fermented pork AUD12 – close – Noi Lucky Laotian Restaurant, Springvale via photopin (license)

Copyright: ehaurylik / 123RF Stock Photo

photo credit: wuestenigel Gemüse -und Chicken-Wraps via photopin (license)

Protein Packed Chicken Cobb Salad

Why Everyone Can Benefit from a Clean Eating Healthy Lifestyle Journey!

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