5
min read
5 Easy Meal Prep Lunches
Making a habit to not order out for lunch is hard. When you prep ahead of time, it's a lot easier to stick to your plan! Here are 5 simple lunches you can prep and pack ahead of time that are filling, clean and tasty!
Recipe 1: Tuna Salad Lettuce Wraps
Ingredients:
- 1 can of wild caught skipjack or albacore tuna
- 2 tbsp. avocado oil mayo (We like Primal Kitchen)
- 1-2 dill pickle spears, finely diced
- Red onion, finely diced
- 1/2 a tomato, finely diced
- Romaine lettuce leaves, washed
- Salt and pepper, to taste
- Chopped fresh parsley (optional)
- Juice of 1/2 a lime (optional)
Directions:
- Drain your tuna and place on cutting board. Finely chop.
- Add your tuna and the rest of your ingredients into a large bowl and mix until well combined, excluding the lettuce leaves.
- Place your tuna salad in your lettuce leaves and refrigerate until ready to eat. Enjoy!
Recipe 2: Protein Bento Box
Ingredients:
- 2 hard boiled eggs
- 2 slices of oven roasted turkey breast
- Slice up some of your favorite veggies (carrot sticks, celery sticks, baby cucumbers, sliced bell pepper, cherry tomatoes, etc!)
- A handful of plain, unsalted almonds
- Fresh berries
Directions
- Assemble how you wish! Roll up your turkey and have fun putting together your adult lunch box packed with protein!
Recipe 3: Quinoa Bowl
Ingredients:
- 1/2 cup cooked quinoa
- 1/4 cherry tomatoes, chopped
- 2 celery sticks, finely chopped
- 1/2 a cucumber, chopped
- 1/4 cup shredded carrots
- 1/2 a red bell pepper, finely chopped
- 1/4 cup of leftover roasted veggies (optional)
- The juice from half a lemon
- 2 tbsp. extra virgin olive oil
- Salt and pepper, to taste
Directions:
- First let's make the dressing. In a small bowl, whisk together your olive oil, lemon juice, salt and pepper. Set aside.
- Make sure your cooked quinoa is cooled. In a large bowl add the rest of the ingredients.
- Pour the dressing over the top and mix until well combined
- Refrigerate and enjoy all week long!
Recipe 4: Buffalo Chicken Salad
Ingredients:
- 2 cups cooked chicken, chopped
- 1 cup of celery, diced
- 2 scallions, chopped
- 1/2 cup avocado oil mayo (We like Primal Kitchen)
- 3 tbsp. of your favorite cleaner hot sauce
- 2 tbsp. apple cider vinegar
- Salt and pepper, to taste
Directions:
- Place all ingredients in a large bowl and toss to combine
- Season with salt and pepper to taste
- Refrigerate for 1 hour, then enjoy! Stuff a bell pepper for a heart lunch, or dip with raw veggies!
Recipe 5: Sheet Pan Greek Chicken + Veggies
Ingredients:
- 1 lb. chicken breast, chopped
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1/2 a red onion, sliced
- 1 red pepper, diced
- 1 yellow pepper, diced
- 2 tbsp. extra virgin olive oil
- 1 tbsp. minced garlic
- The juice from 1/2 a lemon
- Salt, pepper, and oregano, to taste
Directions:
- Preheat your oven to 400 degrees. Line your sheet pan with parchment paper and add all your ingredients. Toss well to combine.
- Bake at 400 for 20 minutes or until chicken is fully cooked. Let cool and store in the refrigerator for up to 5 days.
