41 Best Cold Lunch Ideas to Pack For Work

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Chicken Burrito Bowls

Chicken Burrito Bowls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘4’, ‘4 meal prep bowls’]

These healthy chicken burrito bowls are flavorful, nutritious, and delicious. Filled with Mexican flavors, they’re a perfect high protein lunch or meal prep to bring to work. Can be made in just 30 minutes!

Ingredients

• 2 cups arugula
• 1 cup grape tomatoes (halved)
• 7 ounce can corns (drained)
• 14 ounce can black beans (rinsed and drained)
• 1 lb chicken breasts
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup basmati rice
• 1.5 cups water
• 1 tsp paprika
• 1/2 tsp cumin
• 1/4-1/2 tsp cayenne (check notes)
• 1/4 tsp black pepper
• 4 tbsp Caesar dressing (use dairy-free option if dairy-free)

Instructions Chicken

1. Place chicken breasts at the bottom of a pot. Season with salt and black pepper. Cover the chicken with 1 inch of water.
2. Place the pot on the stove, bring to boil. Then, reduce the heat, and let it simmer until the chicken is fully cooked (no longer pink in the center) or reaches the temperature of 165 F. It will take around 15 minutes.
3. Remove the chicken from the water. Let it cool down before shredding.

Rice

1. Rinse your rice using a mesh strainer.
2. Place rice and water into a saucepan. Bring to simmer without the lid on, and once the surface is bubbling, place the lid and lower the heat. Cook for another 7 minutes. Now mix in paprika, cumin, cayenne, and black pepper. Cover the rice and cook for another 5 minutes. (Or just cook your rice according to instructions and mix in the spices 5 minutes before the rice is fully cooked).
3. Remove from the stove and rest for 10 minutes. Fluff before serving.

Meal Prep Assemble

1. Divide the cold ingredients, rice, and chicken between 4 food containers. Drizzle with Caesar dressing, especially the chicken to give it more flavor.

2. Chilled Cucumber Soup

Chilled Cucumber Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 medium cucumbers, peeled, seeded, and chopped
• 1 cup plain yogurt
• 1/2 cup vegetable broth or cold water
• 1/4 cup finely chopped white onion
• 1 garlic clove, minced
• 1 tablespoon fresh lemon juice
• 2 tablespoons fresh dill, chopped
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon salt, or to taste
• Freshly ground black pepper, to taste
• Garnish: extra dill and cucumber ribbons (optional)

Instructions

1. 1. Gather and measure all ingredients.
2. 2. In a medium saucepan, combine chopped cucumbers, onion, garlic, and vegetable broth; bring to a gentle simmer and cook until the cucumbers are tender, about 5–7 minutes.
3. 3. Remove from heat and let cool briefly, then transfer to a blender. Add yogurt, lemon juice, dill, olive oil, and salt. Blend until smooth. If the mixture is too thick, add a splash more broth or water.
4. 4. Chill the soup in the refrigerator for at least 2 hours, so flavors meld and the soup becomes cold.
5. 5. Before serving, taste and adjust seasoning with pepper and salt. Serve cold, garnished with extra dill or cucumber ribbons if desired.

3. Buffalo Chicken Cottage Cheese Bowl

Buffalo Chicken Cottage Cheese Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘2’, ‘2 bowls’]

This Buffalo Chicken Cottage Cheese Bowl delivers spicy buffalo flavor with creamy cottage cheese—high in protein, low in carbs, and keto-friendly!

Ingredients

• 2 large chicken breasts (skinless and boneless)
• 4 tbsp Buffalo wing sauce
• 1 cup cottage cheese
• 2 small stalks celery (diced)
• 1 carrot (shredded)
• 4 tbsp Ranch dressing
• Green onion (chopped)

Instructions

1. Add chicken breasts to a saucepan, submerge them in water, and place the pan over medium-high heat. Bring the water to a boil and lower the heat, boiling until the chicken is fully cooked. It should take around 10 minutes.
2. Remove the chicken from the saucepan and shred it with two forks.
3. Add Buffalo wing sauce to the chicken and toss until the chicken is well coated.
4. Divide cottage cheese, celery, carrot, and chicken into 2 bowls. Drizzle with Ranch dressing and sprinkle with chopped green onion. Salt and pepper if needed.

4. Asian Pasta Salad

Asian Pasta Salad (Gluten-Free, Vegan) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT8M · Total: PT18M · Yield: [‘6’, ‘6-8 Servings’]

The most delicious Asian Pasta Salad recipe that’s gluten-free, vegan, and allergy-friendly! This super easy and flavor-packed cold pasta salad is loaded with bright and crisp fresh veggies and tossed with an amazing soy-free dressing that’s the perfect balance of tangy, sweet, spicy, and umami! Perfect for a potluck or side dish to feed a crowd!

Ingredients

• 12 oz Gluten-Free Rotini Pasta
• 1 Cup Chopped Broccoli Florets
• 1 Cup Matchstick Carrots
• 1 Cup Sliced Snow Peas
• 1 Cup Shredded Red Cabbage
• 1 Cup Chopped Red Bell Pepper
• 1 Cup Mandarin Slices (drained)
• 1/2 Cup Chopped Scallions
• 1/4 Cup Coconut Aminos
• 1/4 Cup Rice Vinegar
• 2 TB Sesame Oil* (plain or toasted)
• 1 TB Light Brown Sugar Sweetener (or preferred light brown sugar)
• 1 Tsp Minced Garlic
• 1/2 Tsp Ground Ginger
• 1/2 Tsp to 1 Tsp Chili Paste (optional, to taste)
• 2 TB Sesame Seeds* (plain or toasted)

Instructions

1. Boil the gluten-free pasta according to package directions, just to al dente.
2. While the pasta is cooking, chop, slice, and drain the veggies and mandarins as needed.
3. Drain and rinse the pasta under cold water to stop the cooking process before adding them to the chopped veggies in a large bowl.
4. In a small bowl, mix together the dressing ingredients to combine before pouring over the pasta salad.
5. Add sesame seeds if desired and toss everything together to combine.
6. Let the pasta salad marinate and chill in the fridge, for at least 30 minutes (preferably overnight), before serving.
7. Enjoy chilled, at room temperature.

5. Hummus Sandwich

Hummus Sandwich is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT8M · Total: PT8M · Yield: [‘2’, ‘2 sandwiches’]

Ready for a flavorful, easy, and nutrient-dense sandwich idea? This vegetable hummus sandwich is a quick and simple option for lunch or dinner that will leave you feeling nourished and energized. Assembled with fresh veggies and creamy hummus, this sandwich is a delicious way to fuel up with wholesome ingredients.

Ingredients

• 4 pieces thin-sliced multigrain bread
• ½ cup hummus (I used lemon hummus)
• 1 radish (thinly sliced)
• 1 small red onion (thinly sliced)
• 1 mini cucumber (thinly sliced)
• ½ cup sprouts
• ½ cup spinach

Instructions

1. Start by spreading a generous amount of hummus on two slices of your bread.
2. Next, start layering your vegetables onto the bread. Be sure to spread them out evenly to ensure every bite is packed with flavor.
3. Top with spinach and sprouts. Add a sprinkle of salt and pepper to taste.
4. Finally, place the other slice of bread on top and give it a gentle press to ensure everything stays in place.
5. Slice and enjoy!

6. Sweet and Salty Rainbow Orzo Salad

Sweet and Salty Rainbow Orzo Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘4’, ‘4 servings’]

This Sweet and Salty Rainbow Orzo Salad is a refreshing and vibrant take on pasta salad, pairing sweet peas and raisins with salty olives and red onion for a bright burst of flavor.

Ingredients

• 1 cup orzo (uncooked)
• 1 large carrot
• ½ large red onion
• ¼ cup kalamata olives
• 1 teaspoon butter (or olive oil)
• ½ cup peas (frozen, canned, or fresh)
• ½ teaspoon sweetener like sugar, honey, or maple syrup
• ½ cup golden raisins
• ⅓ cup Greek Vinaigrette (store-bought or homemade)
• ¼ cup crumbled Feta cheese (optional)

Instructions

1. Cook and drain 1 cup of orzo according to the instructions on the packet. This should yield about 2 cups of cooked orzo. Set aside until ready to assemble.
2. Prep your ingredients by peeling and dicing the carrot and onion and dicing the olives.
3. In a large saucepan over medium heat, cook the peas in the butter and sugar until warm and coated (this step is optional, but highly recommended to bring out the natural sweetness in the peas and make them buttery and juicy!).
4. Remove the pan from heat and add the cooked orzo, prepped carrots, onions, and olives, raisins, Greek Vinaigrette, and feta and toss to coat.
5. Serve warm or cold and enjoy!

7. Chicken with Broccoli, Beets, and Farro Salad

Chicken with Broccoli, Beets and Farro Salad (Meal Prep) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [‘4’, ‘4 meal prep bowls’]

Chicken meal prep bowls with broccoli, beets, and farro salad are sweet, refreshing, and full of nutritional value! These meal prep bowls are high in protein and fiber!

Ingredients

• 4 skinless (boneless chicken breasts)
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1 tsp ground cumin
• 1/4 tsp salt
• 1 tbsp extra-virgin olive oil
• 1/2 cup parsley leaves
• 2 garlic cloves
• 5 tbsp extra-virgin olive oil
• 1 tsp vinegar
• 1/2 tsp salt
• 1 red onion (sliced)
• 4 small red beets (cooked)
• 2 cups broccoli
• 8.5 oz cooked farro (250 g)
• 2 oranges (peeled and sliced)
• 1/2 tsp salt
• Fresh dill (chopped)

Instructions

1. Chicken
2. Combine garlic powder, paprika, cumin, and salt. Rub it over chicken. Add 1 tbsp of olive oil to a pan and cook for 6 minutes on each side until fully cooked. Let it cool down and cut the chicken into slices.
3. Salad
4. Slice red onion and peeled oranges. Cut the beets into wedges. Now, add broccoli into boiling water and let it cook for 6-8 minutes. Drain them before serving.
5. Combine beet wedges with cooked farro and add salt.
6. Dressing
7. Add parsley, garlic, olive oil, vinegar, and salt into a blender. Blend until smooth.
8. Meal Prep
9. Divide farro mixture and broccolini among 4 food containers. Top them up with onion, orange slices, and chicken. Drizzle with the dressing we’ve just made and sprinkle some chopped dill.

8. Avocado Quinoa Power Salad

Avocado Quinoa Power Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Yield: [‘2’, ‘2 salads’]

This Avocado Quinoa Power Salad is meal prep friendly! Full of fresh ingredients like creamy avocado, sweet oranges, peppery arugula, and crunchy walnuts. Prep your quinoa and dressing ahead of time for easy to assemble meals all week!

Ingredients

• 6 cups arugula
• 1 orange (sliced)
• 1 avocado (sliced)
• 1 – 2 c cooked quinoa (chilled)
• ½ c raw walnuts
• Fresh Basil Vinaigrette *

Instructions

1. ASSEMBLE SALAD: Divide fresh arugula between two large salad bowls – then add 1 cup of cold, cooked quinoa to each. Followed by the orange slices, avocado, and walnuts. Drizzle on desired amount of dressing, top with your favorite protein source (like chilled chicken breast or white beans) and eat immediately!

9. Mediterranean Salad Bowls

Mediterranean Salad Bowls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘2’, ‘2 salads’]

Simple, healthy recipe for Mediterranean Salad Bowls! Like your favorite chicken kebab takeout plate with a healthy twist + a citrusy Greek Dressing. Gluten-free and high-protein.

Ingredients

• 2 cooked Yogurt Marinated Greek Chicken breasts (chopped)
• 4 c chopped romaine hearts
• 1 cucumber (sliced thin into half moons)
• 4 small tomatoes (sliced)
• crumbled feta cheese
• pickled red cabbage
• kalamata olives
• fresh parsley
• sliced red onion
• 3 tbs extra virgin olive oil
• 6 tbs red wine vinegar
• Juice of 1 lemon
• 1 ½ tbs honey*
• 1 tsp dried basil
• 1 tsp dried parsley
• 1 tsp dried oregano
• ½ tsp garlic powder
• fresh cracked black pepper
• salt

Instructions

1. MAKE DRESSING: Combine all dressing ingredients in a small lidded jar and shake vigorously until well combined (makes about 3/4 cup of dressing)
2. ASSEMBLE BOWLS: Layer chopped romaine, cucumber, tomatoes, and chicken in a bowl. Drizzle on desired amount of dressing and add toppings like crumbled feta, sliced Kalamata olives, pickled red cabbage, and fresh herbs on top. Serve with pita triangles on the side for a more filling meal or enjoy as a low carb fresh salad.

10. Herbed Egg Avocado Salad

Herbed Egg Avocado Salad (keto, paleo, whole30) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT8M · Total: PT18M · Yield: [‘2’, ‘2 servings’]

Keto Herbed Avocado Egg Salad is creamy, light and flavorful, thanks to the generous addition of fresh herbs. Try it as healthy lunch or snack on wholegrain bread, on a bed of greens or in lettuce wraps.

Ingredients

• 3 eggs
• 1 avocado
• 1 celery rib
• 2 tablespoons chopped dill
• 2 tablespoons chopped parsley
• 2 tablespoons mayo
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions

1. Boil the eggs. Bring water to boil in a medium size pot, once it starts boiling, add the eggs and boil for 8 minutes. Immediately take the eggs out and place in a bowl with water and ice to stop them from cooking. Once cooled, peel and chop the eggs.
2. Peel the avocado, remove the pit and dice small. Chop the celery.
3. Place the eggs, avocado, celery and chopped dill and parsley in a large bowl. Add mayo, lemon juice, Dijon mustard, sprinkle with salt and pepper and mix with a silicone spatula or a spoon until combined.

11. Cucumber Sushi

Easy Cucumber Sushi for Kids is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘8’, ‘8 rolls’]

Enjoy these little cucumber sushi rolls for kids – no seaweed required! Gluten free and perfect for little hands, these tasty bites make a great after-school snack or lunchbox idea!

Ingredients

• 1 Cucumber
• 2 Slices of Your Child’s Favorite Cheese
• 2 Slices of All-Natural Deli Meat – such as ham (turkey, chicken)
• Handful of Fresh Matchstick Carrots
• Optional: Sesame Seeds (for garnish)

Instructions

1. Slice cucumber into large 3/4-1 inch thick slices (removing peel if desired).
2. Hollow out center of cucumber using a melon baller. Leave about 1/2 inch of cucumber inside.
3. Stuff cucumber with small rolls of cheese, deli meat and carrots until center is filled.
4. Garnish with sesame seeds if desired.
5. Serve cold. Refrigerated leftovers in tightly sealed container.

12. Pin Wheel Sandwiches

How to Make Pin Wheel Sandwiches is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT45M · Yield: [’50’, ’50 pin wheels’]

Have you ever wondered how to make pin wheel sandwiches? They are super easy to make. I love making them for lunches, parties, potlucks, baby showers, and more!

Ingredients

• 1 block cream cheese (about 8 ounces) (softened to room temperature)
• 1 teaspoon garlic powder
• salt and pepper (to taste)
• 3 green onions (sliced with the ends removed)
• 5 tortillas (about 10 inches) (I used a combination of regular and spinach. Whole wheat are also great for this recipe)
• 5 slices ham deli meat
• 5 slices turkey deli meat
• 5 slices Swiss cheese
• 5 pieces lettuce

Instructions

1. To make these pin wheels, begin by adding your cream cheese and garlic powder in a medium size bowl. Mix with a hand mixer until well combined. Stir in the sliced green onions.
2. Spread the mixture on a tortilla. Next, add the Swiss cheese. Add the turkey and ham. Add the lettuce.
3. Roll up the tortilla and then cover with plastic storage wrap.
4. Repeat until all tortillas are made and wrapped.
5. Let the wraps chill in the fridge for at least 30 minutes then slice. Letting the wraps chill helps them stay together better.

13. Tofu Salad Sandwich

Vegan Tofu Salad Sandwich Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Total: PT45M · Yield: [‘3’, ‘3 servings’]

If you’re looking for a healthy and delicious sandwich, look no further than this Vegan Tofu Salad Sandwich recipe! Tofu is a great source of protein, and when paired with spices and vegetables, makes for a tasty and satisfying meal.

Ingredients

• 15 oz firm tofu (pressed and drained, organic non-GMO, or extra firm tofu)
• ⅓ cup vegan mayo
• 1 tablespoon Dijon mustard (or mustard of choice)
• 1 tablespoon relish
• 1 teaspoon lemon juice (fresh)
• ¾ teaspoon kala namak (or sea salt)
• ¼ teaspoon ground turmeric powder
• ½ cup celery (diced)
• ¼ cup green onion (sliced)
• Freshly ground black pepper (optional, start with ⅙ teaspoon)
• 6 slices bread of choice (toast if desired)
• 6 leaves green leaf lettuce
• 2 radishes (sliced, for serving )
• Pickled red onion (optional, for serving)

Instructions

1. Place tofu in a medium mixing bowl. Chop with a potato masher or fork
2. Combine vegan mayonnaise, Dijon mustard, relish, lemon juice, kala namak, and ground turmeric powder. Stir in celery and green onion.
3. Taste and adjust seasoning as desired. Add freshly ground black pepper if you wish. Let rest for 15 to 30 minutes.
4. Set bread on plates, add radish and lettuce, and top with tofu sandwich filling. Add pickled red onion if desired. Enjoy!

14. Greek Chicken Bowls

Greek Chicken Bowls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT9M · Total: PT59M · Yield: [‘4’, ‘4 bowls’]

These Greek Chicken Bowls are so delicious, refreshing and herby. They’re high protein and gluten-free, and super filling!

Ingredients

• 2 lbs chicken breasts (boneless and skinless, cubed)
• 1/4 cup olive oil
• 1/3 cup Greek yogurt
• 1 lemon juice (freshly squeezed)
• 1 tbsp red wine vinegar
• 8 cloves garlic (minced)
• 1 tbsp dried oregano
• salt and black pepper (to taste)
• 2 English cucumbers (cubed)
• 1 lb cherry tomatoes (halved)
• 1 red onion (sliced)
• 1/2 lemon juice (freshly squeezed )
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 2 garlic cloves (minced)
• 1/2 tsp dried oregano
• ½ cup Greek yogurt
• ½ English cucumber (diced)
• 2 cloves (minced)
• 1 tbsp fresh dill (chopped)
• 1 tsp lemon juice
• 1 tsp fresh mint (chopped)
• salt and black pepper (to taste)
• 2 cups basmati rice (cooked)

Instructions

1. In a larger bowl, add in cubed chicken breasts and cover with olive oil, Greek yogurt, lemon juice, red wine vinegar, garlic, oregano, salt, and black pepper. Combine all ingredients together to cover the chicken thoroughly. Marinate in the fridge for at least 20 minutes up to 12 hours before cooking.
2. While the chicken is being marinated, combine all of the salad ingredients in a large bowl. Give it a good mix.
3. In a separate bowl, make tzatziki sauce by simply combining all of the ingredients.
4. Drain the chicken from the marinade.
5. Heat up a skillet and add some olive oil. Add in the chicken cubes and cook for 7-9 minutes. Make sure you’re removing excess liquid while you’re cooking the chicken. There is going to be quite a bit of it. Then, remove from heat.
6. Divide the cooked rice into 4 containers. Add in the salad, chicken and cover with tzatziki sauce.

15. Chickpea Salad with Cucumbers and Tomatoes

Chickpea Salad with Cucumber and Tomatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT5M · Total: PT20M · Yield: [‘2’, ‘2 meal prep bowls’]

These vegan high protein chickpea salad bowls are delicious and nutritious. The recipe is great if you’re vegan and want to increase your protein intake naturally.

Ingredients

• 14 oz can of chickpeas (400g)
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp garlic powder
• ¼ tsp salt
• 2 cucumbers (diced)
• 3 medium tomatoes (diced)
• 1 small red onion (sliced)
• ½ cup parsley leaves (chopped)
• 1 garlic clove (smashed (1/2 tsp minced garlic))
• 1 ½ tbsp white wine vinegar
• 2 tbsp olive oil
• Salt and pepper

Instructions

1. Peel the garlic, use a garlic press to smash it. Mix white wine vinegar with olive oil and add garlic to it. Set aside.
2. Heat the olive oil in the frying pan, add dried chickpeas to it. Add cumin, paprika, garlic powder, and fry for around 5 minutes. Once finished, salt it.
3. Dice cucumbers, tomatoes, slice red onion, and chop parsley. Combine all the ingredients, add in the dressing we’ve mixed up before and mix the salad. Add salt and pepper to the taste.
4. If you’re using this recipe for meal prep, add in the salad into your storage containers. It should cover ¾ of the container and use the rest of the space for chickpeas.

16. Panzanella Salad with Grilled Chicken

Panzanella Salad with Grilled Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 to 1.5 lb boneless, skinless chicken breasts
• 4 cups cubed day-old bread (ciabatta or rustic loaf)
• 4 medium tomatoes, cut into chunks
• 1 large cucumber, peeled or unpeeled, sliced
• 1/2 red onion, thinly sliced
• 4 oz fresh mozzarella, cubed (optional)
• 1/2 cup fresh basil leaves, torn
• 1/3 cup extra-virgin olive oil, plus more for drizzling
• 2 tablespoons red wine vinegar
• 1 garlic clove, minced
• Salt and freshly ground black pepper to taste

Instructions

1. 1. Preheat the oven to 375°F (190°C) and line a baking sheet for the bread.
2. 2. Toss bread cubes with 1 tablespoon olive oil and a pinch of salt; spread on the prepared sheet and toast 10–12 minutes until lightly golden. Set aside to cool.
3. 3. Season the chicken with salt and pepper. Grill over medium-high heat until cooked through, about 6–7 minutes per side (internal temperature 165°F/74°C). Let rest 5 minutes, then slice.
4. 4. In a small bowl, whisk together the dressing: 1/3 cup olive oil, 2 tablespoons red wine vinegar, 1 minced garlic clove, and salt and pepper to taste.
5. 5. In a large bowl, combine the tomatoes, cucumber, red onion, mozzarella (if using), and basil.
6. 6. Add the toasted bread cubes to the bowl, drizzle with the dressing, and toss gently to combine. Let the salad sit 10–15 minutes to allow flavors to meld and the bread to soak up some dressing.
7. 7. Top with sliced chicken and toss lightly to distribute. Taste and adjust seasoning with salt and pepper.
8. 8. Serve the salad at room temperature or slightly chilled, with extra basil for garnish if desired.

17. Salsa Shredded Chicken Meal Prep Bowls

Salsa Shredded Chicken Meal Prep Bowls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT55M · Yield: [‘2’, ‘2 meal prep bowls’]

Try these high protein salsa shredded chicken meal prep bowls and have your high protein meals ready for the week to come. Bring those Spanish flavors into your kitchen!

Ingredients

• 3 boneless (skinless chicken breasts (1lb, 450g))
• 16 oz mild salsa sauce (450g)
• 1/2 cup chicken broth
• 1 tsp chili powder
• 1 tsp paprika powder
• 1 lb cauliflower floret (450g)
• ½ tsp salt
• 1 red bell pepper
• 1 yellow bell pepper
• 1 green bell pepper
• 1 tbsp olive oil
• Pinch of salt

Instructions

1. Take out your chicken breasts and add them to a pot. Pour in the chicken broth and salsa sauce. Add paprika and chili powder. Give it a stir.
2. Cover the pot with a lid and bring it to boil. Once that’s done, lower the heat and let it simmer for 30 minutes.
3. Preheat the oven to 425F (220 C). Cut all the bell peppers into ½ inch (1.3 cm) thick strips. Afterward, place them on a baking sheet and spray them with olive oil. Make sure it covers the peppers well and sprinkle a little bit of salt. Then, roast in the oven for 20-25 minutes until slightly browned.
4. While chicken is boiling and peppers are baking, take out your cauliflower floret. Wash it and break it apart. Shred-it in the food processor and let it steam for around 10 minutes. Add some salt to your taste once finished.
5. Once the chicken has simmered for 30 minutes, shred it with forks inside the pot and give it a stir afterward. Turn off the heat.
6. Once all the cooking is finished, salt the cauliflower and add it into the food storage containers. Divide all the portions in half and add chicken followed roasted pepper into the container.
7. You can store this meal prep in a fridge for up to 4 days. Glass containers tend to keep the food fresh for longer.

18. Cottage Cheese Chicken Salad

Cottage Cheese Chicken Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Yield: [‘2’, ‘2 bowls’]

This cottage cheese chicken salad is creamy, satisfying, and loaded with 38g of protein. A high-protein, low-carb, and gluten-free.

Ingredients

• 1/2 cup low-fat cottage cheese
• 1/2 tsp Dijon mustard
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• Salt and black pepper (to taste)
• 1 cup rotisserie chicken (chopped into small chunks)
• 1/4 cup jarred banana peppers (drained and diced)
• 1 celery stick (diced)
• 1/2 red onion (diced)
• 1 green onion (thinly sliced)

Instructions

1. Add cottage cheese, Dijon mustard, onion powder, garlic powder, salt and black pepper into a food processor. Pulse until smooth.
2. In a large mixing bowl, combine rotisserie chicken, banana peppers, celery, red onion, green onion and blended cottage cheese. Mix well and season with salt and black pepper.
3. Serve immediately or store in the fridge.

19. Chilled Veggie Pizza Using Crescent Rolls

Cold Veggie Pizza with Crescent Roll Crust is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT13M · Total: PT23M · Yield: [’12’, ’12 slices’]

This versatile appetizer uses store-bought crescent rolls as the crust and fresh veggies, making it quick and easy to prepare.

Ingredients

• 2 crescent roll tubes
• 8 oz cream cheese (softened)
• ½ cup may
• ½ cup sour cream
• 1 cup broccoli (chopped)
• 1 cup cauliflower (chopped)
• ½ cup tomatoes (sliced)
• ½ cup green onions (diced)
• 1 cup cheddar cheese (shredded)
• 1/8 cup fresh parsley
• 1/8 cup fresh dill
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1 tsp white pepper

Instructions

1. Bake the Pizza Crust: Preheat oven to 350 degrees.
2. Cut parchment paper the size of baking sheet.
3. Unroll both tubes of crescent rolls. Lay the triangles of dough in the baking sheet to fit. Press and pinch seams together and fold any extra dough around the edges.
4. Bake for 10 – 13 minutes, until golden brown. Allow to cool.
5. While the crust is baking, add cream cheese, mayo, sour cream, garlic powder, onion powder, salt, pepper and fresh herbs to a small bowl.
6. Blend with hand mixer until creamy. You can mix by hand but it will take a bit longer and won’t be as smooth.
7. Chop broccoli, cauliflower and tomatoes into bite size pieces. Dice the green onions and shred the cheese if using a block of cheddar cheese.
8. Spread cream cheese blend over cooled crust, leaving 1/2″ free around the edges. Top with broccoli and cauliflower, pressing into cream cheese spread.
9. Now top with green onions, cheddar cheese and tomatoes.
10. Cut into twelve squares.

20. Shrimp Buddha Bowls

Shrimp Buddha Bowls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT50M · Total: PT80M · Yield: [‘4’, ‘4 bowls’]

These Shrimp Buddha Bowls are so good! Garlickly, naturally sweet, filling and delicious. These bowls are low calorie, high protein, gluten-free and dairy-free.

Ingredients

• 1 lb shrimp (precooked)
• 1 tsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• 1 large sweet potato (peeled and cubed)
• 1 tbps olive oil
• 1 tsp garlic powder
• ½ lb asparagus (trimmed)
• ½ tbsp olive oil
• 1 tsp garlic powder
• 4 cups kale (chopped)
• 1 tsp olive oil
• 1 tsp wholegrain mustard
• ½ cup dry quinoa (cooked according to instructions)
• salt and black pepper (to taste)
• 1 tbsp wholegrain mustard
• 1 tbsp apple cider vinegar
• 1 tbsp olive oil
• 1 tbsp honey

Instructions Vegetables

1. Preheat the oven to 400F. In a large bowl, combine sweet potato with 1 tbsp olive oil and 1 tsp garlic powder. Spread them on a baking sheet, leaving some space for asparagus for later, and pop into the oven for 20 minutes.
2. Combine asparagus with ½ tbsp olive oil and 1 tsp garlic powder. Put aside.
3. Heat up your frying pan. Add in the kale, 1 tsp olive oil, and 1 tsp wholegrain mustard. Sauté for about 3-5 minutes, mixing throughout. Remove from heat and transfer to a bowl.
4. After the sweet potatoes have cooked for 20 minutes, take out the baking sheet and add in the asparagus. Pop into the oven for another 15 minutes.

Quinoa

1. While cooking vegetables, make quinoa according to instructions with a pinch of salt and black pepper. Takes about 10 minutes to cook in total.

Shrimp

1. Heat up the frying pan that had kale in it. Add 1 tsp olive oil, then shrimp, cover with garlic powder and paprika. Let it cook for 4-6 minutes, flipping them midway so they cook throughout.
2. Remove from heat.

Dressing

1. Combine all the ingredients for the dressing in a small bowl. Give it a good mix.

Meal prep assembly

1. Assemble 4 meal prep bowls, starting with quinoa, then kale, sweet potatoes, and asparagus. Top up with shrimp and drizzle with the dressing.
2. Store in the fridge for up to 3-4 days. Enjoy cold or reheated.

21. Blueberry Basil Chicken Salad Lettuce Wraps

Blueberry Basil Chicken Salad Lettuce Wraps is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘4’]

The flavors of summer are in every bite of our Blueberry Basil Chicken Salad Lettuce Wraps recipe. Fresh basil, plump blueberries and tender lettuce combine with Greek yogurt and crunchy almonds for a refreshing summer chicken salad.

Ingredients

• ½ cup plain Greek yogurt
• ¼ cup chopped fresh basil
• 1/2 teaspoon kosher salt
• ¼ teaspoon pepper
• 3 cups chopped cooked chicken
• 1 cup blueberries
• ½ cup chopped celery
• ¼ cup chopped scallions
• 8 lettuce leaves
• 2 Tablespoons toasted sliced almonds

Instructions

1. Combine yogurt, basil, salt and pepper in bowl until blended.
2. Add chicken, blueberries, celery and scallions and toss until evenly coated.
3. Arrange lettuce leaves on serving platter and top with chicken mixture, dividing evenly between lettuce leaves.
4. Sprinkle with almonds.

22. Cream Cheese Cucumber Sandwiches

Cucumber Cream Cheese Sandwiches is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘4’, ‘4 sandwiches’]

Make these delicious Cream Cheese and Cucumber Sandwiches for elevenses, tea party or afternoon tea. These vegetarian sandwiches can be ready within 5 minutes.

Ingredients

• 8 slices bread (White bread. You can use wholemeal or gluten-free bread. Cut off the crusts if you wish.)
• 1 tbsp butter
• 80 gram cream cheese
• 1 tbsp mixed fresh herbs (dill and chives)
• Salt and pepper (pinch to taste)
• 1/4 cucumber (finely sliced)

Instructions

1. Mix 80 gram cream cheese with 1 tbsp mixed fresh herbs and set aside
2. Spread 1 tbsp butter on 8 slices bread
3. Spread the cream cheese mixture on one side of the 4 slices of bread
4. Top with 1/4 cucumber and Salt and pepper.
5. Cover each sandwich with the remaining slices of bread
6. Press it gently with your hands.
7. Cut into desired shape and serve.

23. Veggie Hummus Wrap

Veggie Hummus Wrap is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Total: PT15M · Yield: [‘1’]

This vegan hummus wrap is full of veggies and packed with nutrition! This is a super quick and easy vegan lunch that you will love.

Ingredients

• 1 tortilla of choice (for gluten-free I use a rice flour tortilla)
• 3 tablespoons roasted garlic hummus
• Dill
• Ground black pepper
• Handful of baby spinach
• Handful of alfalfa sprouts
• Cucumber, sliced lengthwise
• Red bell pepper, sliced
• Carrot, shredded
• Green onion, chopped
• ¼ of an avocado, sliced

Instructions

1. Spread the hummus all over one side of your tortilla.
2. Sprinkle on as much dill and pepper as you want.
3. Layer the remaining ingredients, in whatever quatities you choose.
4. Roll up your wrap, slice in half, and enjoy!

24. Homemade Lunchables

Homemade Lunchables is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘3’]

Learn how to make homemade lunchables quickly. These healthy lunchables save money and are more nutritious for your kids! It’s easy to make several in very little time to stack in the fridge for grab-and-go meals, picnics, or school lunches.

Ingredients

• 3 ounce Tostitos chips (✅)
• 1/2 cup nacho sauce (or guacamole)
• 1/2 cup salsa (✅)
• 1/2 cup shredded cheese (✅)
• 1/4 cup baby carrots
• 3 snack sized candy bars or m&ms (✅)
• 3 juice boxes (✅or drink of choice)

Instructions

1. Assemble lunchables. To a divided container with a lid, add 2-3 muffin liners to the larger area. Divide out the chips, salsa, cheese sauce, shredded cheese, carrots, and candy between the 3 containers.
2. Cover the containers and store. Cover the containers and place in the fridge until ready to use. Serve with a drink. If the lunchables will be packed in a lunch, cover the muffin liners with plastic wrap so the food doesn’t spill out onto the other foods.

25. Rotisserie Chicken Salad

Rotisserie Chicken Salad Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘4’, ‘4 servings’]

Best rotisserie chicken salad recipe using rotisserie chicken and fresh dill, perfect for a chicken salad sandwich! This easy chicken salad recipe just takes a few minutes to whip up!

Ingredients

• 2½ cups rotisserie chicken meat with skin (chopped, see note)
• ½ cup yellow onion (finely chopped)
• 2 tbsp fresh dill (finely chopped)
• ½ cup mayonnaise (full-fat or light, whichever you prefer)
• salt and freshly cracked pepper (to taste)

Instructions

1. Combine chicken, onion, dill, and mayonnaise in a large bowl and toss to coat.
2. Season with salt and pepper to taste. Serve immediately or chill until ready to serve.

26. Buffalo Tofu Wrap with Easy Vegan Ranch

Buffalo Tofu Wrap with Easy Vegan Ranch is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [‘4’, ‘4 wraps’]

This flavorful buffalo tofu wrap is perfect for lunch or dinner with crisp buffalo tofu, crunchy romaine and carrots, and creamy avocado and ranch. Yum!

Ingredients

• 16 oz block extra firm tofu (drained and pressed)
• 1/3-1/2 cup cornstarch
• 1/3 cup non-dairy milk (unsweetened, plain)
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/2 cup buffalo sauce
• 2-3 cups romaine (chopped)
• 1/2 cup shredded vegan cheddar (such as Follow Your Heart)
• 1/2 cup matchstick carrots
• 1 avocado (sliced)
• 4 large tortillas (or gluten-free wraps)
• 1 cup unsweetened almond milk yogurt (plain)
• 2 tbsp lemon juice (fresh if possible)
• 1 tbsp vinegar
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1 tbsp fresh dill (minced, or 1 tsp dried)
• 1 tbsp fresh parsley (minced, or 1 tsp dried)

Instructions

1. Preheat oven to 400F/204C.
2. Slice tofu into 3-4 inch long pieces, ~1.5-2 inches thick. I had about 12-14 strips.
3. Place your cornstarch on a plate and mix in garlic powder and salt. Add the milk to a bowl. Dip your tofu in the milk and then the cornstarch.
4. Layer your tofu pieces on a parchment lined sheet and bake for 25 minutes, flipping halfway through. Tofu should have a crispy outer coating. Air fryer option:Layer your tofu evenly in the basket and air fryer for 10 minutes. Flip tofu and cook for another 5 minutes or as long as needed to make your tofu crispy on the outside.
5. Place your buffalo sauce in small bowl and dip each tofu piece with a fork into the buffalo sauce. Let sauce drain off tofu for a moment before replacing it back to the baking sheet.
6. Bake tofu for an additional 5 minutes. (Or air fry for another 2-3 minutes)
7. Arrange wrap with a layer of vegan ranch in the center, spread horizontally. (You can use a store bought one like Follow Your Heart of make your own like the one listed here). Add romaine, carrots, cheese, and avocado in the center. Finally layer 3 blocks of buffalo tofu in the center (with some overlap between blocks).
8. Begin rolling by lifting the lower part of the tortilla over the top while pulling up the ends into the center. Tuck the contents into the tortilla tightly and continue rolling until tortilla is closed.
9. Optional: Grill your tortilla on a grill pan or regular pan for a few minutes for a crisp outer layer.

Easy Healthy Vegan Ranch

1. In a small bowl, mix together all ingredients until combined.

27. Chicken Caesar Salad Wrap

Chicken Caesar Salad Wrap is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘4’, ‘4 wraps’]

This Chicken Caesar Salad Wrap is loaded with tender chicken, crisp romaine, creamy Caesar dressing, and Parmesan cheese all wrapped in a soft tortilla for an easy lunch or dinner.

Ingredients

• 1 cup mayonnaise
• 2 small garlic cloves (minced)
• 1 teaspoon anchovy paste
• 2 tablespoons freshly squeezed lemon juice (from one lemon)
• 1/2 cup freshly grated Parmesan
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3-4 cups Romaine leaves (chopped)
• 2 cups rotisserie chicken
• 6 slices bacon
• 3 Roma tomatoes (seeded and diced)
• 1/2 cup freshly grated Parmesan
• 1/4 cup croutons (coarsely chopped)
• 4 (10 inch) flour tortillas

Instructions Caesar Dressing

1. In a small bowl, whisk all dressing ingredients together. Store in a container in the fridge for up to 1 week.

For The Wraps

1. Heat a large skillet on medium-high heat and add the bacon. Cook until crispy, and remove to a paper towel to drain.
2. In a large bowl, add the chopped Romaine, cooked chicken, bacon, tomatoes, parmesan, croutons, and 1/2 of the dressing (see notes), and toss until coated.
3. Lay the tortilla out on a flat surface and divide the salad evenly.
4. Tuck the sides in and roll the tortilla tightly. Slice in half and serve!

28. Turkey Roll-Ups

Turkey Avocado Roll Ups is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT1M · Total: PT11M · Yield: [‘4’]

These easy turkey roll ups are filled with smoked turkey, swiss cheese, avocado and spinach, all wrapped up and sliced into pinwheels. The perfect easy lunch or party snack!

Ingredients

• 2 large tortillas or wraps (I used spinach flavored wraps)
• 1 avocado (medium size)
• 1/2 lb thinly sliced smoked turkey
• 1 1/4 cups spinach leaves
• 4 slices Swiss cheese
• 3 slices bacon (cooked and crumbled (I use turkey bacon or uncured lean center cut bacon))
• 1/2 teaspoon lemon juice
• 1/4 teaspoon salt

Instructions

1. Cut your avocado in half. Remove the seed. Scoop out the flesh and place it in a medium bowl.
2. Add lemon juice and salt to your avocado and mix everything together until the avocado reaches a smooth consistency.
3. Lay your tortillas flat. Spread half of the avocado mixture over each tortilla.
4. Layer the turkey, spinach, Swiss cheese and bacon over 2/3 of each tortilla, leaving the last 1/3 with just the avocado on it.
5. Starting at the end with all the toppings, roll each tortilla tightly.
6. Slice into pinwheels and serve.

29. Southwest Chicken Salad

Southwest Chicken Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Total: PT25M · Yield: [‘6’, ‘6 bowls’]

This high-protein Southwest chicken salad is bursting with smoky, tangy, and mildly spicy flavors, finished with a refreshing citrus twist. High protein and gluten-free.

Ingredients

• 1 lb cooked chicken (shredded)
• 1 can (15.5 oz black beans, drained and rinsed)
• 1 can (15.25 oz corn, drained)
• 1 fresh jalapeño (deseeded, finely chopped)
• 1 cup cherry tomatoes (cut into quarters)
• 1 small red onion (finely chopped)
• ¼ cup pumpkin seeds
• ¾ cup Greek yogurt
• 2 fresh limes (juiced)
• 1 tbsp chili powder
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp paprika
• ¼ tsp salt

Instructions

1. In a medium bowl, combine all of the dressing ingredients.
2. In a large bowl, combine shredded chicken, black beans, corn, jalapeno, cherry tomatoes, red onion, and pumpkin seeds.
3. Now, cover with the dressing and stir to combine.
4. Serve immediately.

30. Sesame Soba Noodle Salad

Sesame Soba Noodle Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Total: PT15M · Yield: [‘8’, ‘8 servings’]

This cold soba noodle salad is packed full of veggies and flavor!

Ingredients

• 9.5 oz soba noodles
• 1 red pepper (thinly sliced)
• 2 large carrots, shredded (approx 2 cups)
• 2 cups red cabbage, shredded
• 1 cup cooked edamame (8-10 oz in the pod)
• 1/2 tablespoon sesame seeds (optional)
• 1/4 cup sesame oil
• 2-3 cloves fresh garlic (minced)
• 1 tablespoon fresh ginger (minced)
• 2 tablespoons hoisin
• 1 tablespoon soy sauce
• 2 tablespoons seasoned rice vinegar
• 1/4 teaspoon salt

Instructions

1. Start a pot of water to boil for noodles. Meanwhile, prep your veggies and add to a large bowl.
2. In a small bowl or measuring cup with a pour spout, add all dressing ingredients and whisk.
3. Once water is boiling, add noodles and cook for 4 minutes (or for time on package).
4. Drain noodles into a colander and immediately rinse with cold water.
5. Shake off excess water of noodles in colander. Using tongs or your hand, add a clump of noodles, one at a time, to the large bowl with veggies and mix. Repeat until all noodles are in the bowl and mixed with the veggies.
6. Pour dressing over noodles and veggies and mix well. Ensuring that all noodles and veggies are coated.
7. Top with sesame seeds (if desired) and serve, or cover and chill in fridge until ready to serve.

31. Italian Chicken Pasta Salad

Italian Chicken Pasta Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT40M · Yield: [‘8’, ‘8 bowls’]

This Italian chicken pasta salad is bursting with fresh herbs and a zesty touch of lemon. It’s light, satisfying, and packed with protein!

Ingredients

• 1 lb dry rotini pasta
• 1 tsp extra virgin olive oil
• 1 cup shredded Rotisserie chicken
• 2 cups cherry tomatoes (halved)
• 8 oz whole milk mozzarella (diced)
• 1 red bell pepper (diced)
• ½ English cucumber (diced)
• 1 red onion (sliced)
• 1/2 cup olives (deseeded and halved)
• ½ cup fresh parsley (chopped)
• 1 tsp sea salt
• Black pepper (to taste)
• 1/2 cup fresh basil leaves
• 1/4 cup olive oil
• 1 tbsp white wine vinegar
• 1/2 tsp garlic powder
• 1/4 tsp dried oregano
• 1/4 tsp dried basil
• 1/4 tsp paprika powder
• Salt and black pepper (to taste)
• 1 tsp lemon juice

Instructions

1. Bring a large pot of salted water to a boil and cook rotini pasta according to packaging instructions until it’s al dente.
2. Drain the pasta, add 1 tsp of olive oil and toss to prevent the pasta from sticking together. Let the pasta cool down to room temperature.
3. Add the pasta to a large bowl with the rest of the pasta salad ingredients. Toss to combine.
4. In a bowl, combine all of the Italian dressing ingredients. Mix them well.
5. Pour the dressing over the pasta salad and toss to combine. Garnish with a few extra basil leaves when serving.

32. Low Carb Mexican Meal Prep Bowls with Cauliflower Rice

Mexican Meal Prep Bowls with Cauliflower Rice (Low Carb) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT8M · Cook: PT12M · Total: PT20M · Yield: [‘4’, ‘4 meal prep bowls’]

Mexican meal prep bowls that are also low carb! Great when you’re craving for Mexican flavors and wanting a low carb high protein meal!

Ingredients

• 1 head cauliflower
• 1 tbsp olive oil
• 1 green bell pepper (chopped)
• 1 can chopped tomatoes (1.5 cup chopped tomatoes)
• 1 tsp ground onion
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• 1 tsp paprika
• 1/4 tsp crushed chili flakes
• 1/2 tsp dried oregano
• pinch of salt
• pinch of black pepper
• 4 boneless (skinless chicken breasts)
• ½ tsp salt
• ¼ tsp black pepper
• 1 cup wild rocket salad
• 1 avocado

Instructions Shredded Chicken:

1. Get a large pot, add chicken breasts to it, and season with salt and pepper.
2. Cover the chicken with around 1 inch of water.
3. Bring the water to a boil and let it simmer for around 12 minutes. Remove the chicken from water and shred it using either fork, claws, or a food processor.

Cauliflower Rice:

1. Break apart cauliflower head. Wash, dry, and chop into smaller pieces.
2. Pulse with a food processor until you’ve got cauliflower rice.
3. Heat up a pan, add olive oil, chop green pepper and sauté them for a couple of minutes.
4. Add cauliflower rice, chopped tomatoes, and simmer for 5 minutes.
5. Mix in onion, garlic powder, cumin, paprika, crushed chili flakes, oregano, salt, and pepper. Mix as well as you can and let it simmer for 5 minutes.

Serving:

1. Divide cauliflower rice equally among 4 food containers. Add shredded chicken to each of them as well as wild rocket salad. Slice avocado and top each meal prep bowl with it.

33. Chicken Corn Rice Bowls

Chicken Corn Rice Bowls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [‘4’, ‘4 bowls’]

This flavorful bowl features juicy chicken, sweet corn, and fluffy rice with a zesty dressing. A high-protein, low-calorie meal that’s also gluten-free!

Ingredients

• 1 lb chicken breast (skinless and boneless, diced)
• 1 tbsp olive oil
• 2 tsp paprika powder
• 2 tsp garlic powder
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and black pepper (to taste)
• 1/4 cup sour cream
• 1 clove garlic (minced)
• 1/2 tsp paprika
• 1/2 tsp lime zest (grated)
• 2 cups cooked basmati rice
• 1 15 oz can whole kernel corn (drained and rinsed)
• 1/4 cup feta cheese (crumbled)
• 1/4 cup cilantro (chopped)
• 1 lime (cut into wedges)

Instructions Chicken

1. Place a non-stick skillet over medium-high heat and add olive oil to it.
2. Once hot, add in the chicken, cover with paprika powder, garlic powder, ground cumin, chili powder, salt and black pepper.
3. Cook the chicken for 6-8 minutes until it has fully cooked. Flipping the chicken throughout. Remove from heat.

Dressing

1. In a small bowl mix together all of the dressing ingredients.

Assemble Rice Bowls

1. Divide rice into 4 bowls. Top up with corn, cooked chicken and then feta cheese.
2. Drizzle with the dressing, garnish with cilantro and lime wedges on top.
3. Serve warm or cold.

34. Red Kidney Bean Burger Bowls

Red Kidney Bean Burger Bowls (High Protein) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT14M · Total: PT154M · Yield: [‘4’, ‘4 meal prep bowls’]

These vegetarian burger bowls are so delicious. Red kidney bean burgers are easy to make and are full of flavors. With the addition of the vegetables, you’ll stay full for the day to come!

Ingredients

• 16 oz can red kidney beans (rinsed and drained)
• 1/2 red bell pepper
• 1/2 cup scallions (chopped)
• ½ cup parsley
• 4 cloves garlic (peeled)
• 1 large egg
• 1 tbsp cumin
• 1/2 tsp salt
• 1/2 tsp chilli powder
• 1/2 cup quick oats
• 1 large carrot (or 2 small carrots)
• 1 red onion
• 4 beets
• 2 cups radishes
• 2 avocados
• 4 cups arugula
• 2 cups cherry tomatoes
• ½ English cucumber
• 2 cups green peas (drained)
• 4 tbsp Caesar dressing

Instructions Burgers:

1. Drain red kidney beans, wash them and dry them as well as you can. You don‘t want them to be moist. Otherwise, the burgers will fall apart.
2. Mash the beans in a bowl until it forms a consistent paste.
3. Get a food processor and add bell pepper, scallions, parsley, garlic cloves, cumin, salt, and chilli powder to it. Pulse it. Then, add oats and an egg. Pulse it again.
4. Afterward, add in mashed red kidney beans and give it a pulse until one smooth texture.
5. Divide the mixture into 4 patties. If the patties are too wet, add more oats. Keep them on a flat surface with parchment paper on it. Then, freeze for 2 hours.
6. Heat up a skillet, lightly oil it, and cook these burgers patties for 7 minutes on each side.

Salad:

1. Grate carrots and beets. Slice red onion, avocados, cucumber, and cherry tomatoes. Cut radishes in halves. Drain your green peas.

Servings:

1. Divide vegetables equally into food containers. Top each bowl with black bean burger we‘ve just made and cover in Caesar dressing.

35. Tuna Potato Salad

Tuna Potato Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

This is a refreshing, flavorful dish that combines tender baby potatoes, protein-rich canned tuna, zesty red onions, and fresh parsley, all tossed in a tangy lemon-olive oil dressing. Perfect for picnics, potlucks, or light lunches, this versatile salad is ready in just 30 minutes and easily customizable with your favorite add-ins.

Ingredients

• 2 lbs baby potatoes (cut in half or in quarters)
• 160 g tuna (canned, in olive oil)
• 1 red onion (finely sliced)
• 1 handful fresh parsley (chopped)
• 1 tablespoon lemon juice
• 2 tablespoons olive oil
• 1 teaspoon Salt
• ½ teaspoon black pepper

Instructions Salad:

1. Fill a saucepan with water. Add in salt and bring it to a boil.
2. Put the halved potatoes into the boiling salted water. Let them cook for about 10-15 minutes or until you can easily insert a knife or a fork.
3. While the potatoes are cooking, combine tuna, finely sliced red onion and fresh parsley in a large bowl and set aside.
4. Drain the potatoes when they are tender enough and let them cool.
5. Transfer them to the salad bowl.

Dressing:

1. Put lemon juice, olive oil, salt and pepper into a bowl and whisk well to combine.

Assemble:

1. Pour the dressing over the salad and toss everything together and serve.

36. Whole30 Egg Salad

Whole30 Egg Salad (Paleo) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [‘4’, ‘4 servings’]

This Whole30 Egg Salad is easy, creamy, and so flavorful! The crispy bacon bits add a punch of crunch and crisp. This Paleo egg salad is great for lunches, dinner, meal prep and leftovers!

Ingredients

• 6 hard boiled eggs
• 4 slices cooked bacon
• ¼ cup onion (chopped)
• ¼ cup mayonnaise
• 1 tbsp Dijon mustard
• ¼ tsp lemon juice
• pinch sea salt
• pinch ground pepper
• ¼ cup chopped green onions

Instructions

1. First, peel hard boiled eggs. Chop into bite sized pieces.
2. Break cooked bacon into small bits.
3. Then, add all ingredients to a bowl. Stir until all ingredients are coated in mayonnaise.
4. Serve egg salad!

37. Sweet Potato Couscous Salad

Sweet Potato Couscous Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘2’, ‘2 servings’]

This roasted sweet potato couscous salad is a lovely hearty fall salad. It combines the sweet potato and mozzarella with couscous, toasted pumpkin seeds and leaves, and has a light parsley dressing.

Ingredients

• 1/2 cup cous cous
• 2 small sweet potato (peeled, diced into chunks)
• 1 ball fresh mozzarella (torn into small pieces)
• 2 tbsp pumpkin seeds
• 1 tsp olive oil
• large handful arugula / rocket (or other salad leaf)
• 1 green onion (optional, diced)
• 1 tsp sweet paprika (optional)
• 2 tbsp parsley
• 4 tbsp extra virgin olive oil
• 1 tsp apple cider vinegar (optional, or white distilled vinegar)
• 1 tsp honey
• large handful parsley (finely diced)
• pinch salt
• pinch black pepper (optional)

Instructions

1. Preheat the oven to 200C / 390F and line a baking tray with parchment paper. Once at temperature, scatter the sweet potato on the tray, drizzle with a little olive oil and sprinkle with sweet paprika, if using. Bake for 20-25 minutes until turning very slightly golden brown at the edges (but not burnt!).
2. Make the couscous according to packet instructions.
3. Toast the pumpkin seeds by adding to a pan (without oil). Fry on a low heat for 4-5 minutes until they turn light golden brown. They may also start to pop.
4. Make the parsley dressing by combining all the ingredients in a bowl and stirring well.
5. Once the sweet potato and couscous have cooled, combine with the other ingredients. Drizzle over the dressing.

38. Yogurt and Herb Summer Sandwich

Yogurt Sandwich is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘4’, ‘4 sandwiches’]

This Indian style Yogurt Sandwich or Dahi Sandwich is light yet filling. This summer sandwich is prepared with a mild and creamy veggie-packed yogurt spread, aromatic herbs and vibrant salad.

Ingredients

• 8 bread slices
• 500 gram greek yogurt (full fat)
• salt and black pepper
• 1/2 tomato
• 1/8 cucumber
• 1/4 pepper
• 1 spring onion
• 50 gram herbs (coriander and mint)
• 10 gram watercress salad
• 50 gram leafy salad
• 1 teaspoon dried mixed herbs
• butter (or margarine)
• 4 tablespoon sandwich chutney

Instructions

1. Strain the yogurt for at least 1 hour. Meanwhile, prep the sandwich filling.
2. Finely chop the cucumber, tomatoes, peppers and spring onion.
3. Finely chop the herbs.
4. In a bowl, mix the strained yogurt, chopped veggies, herbs, dried mixed herbs and season with salt and pepper. Mix well.
5. Spread bread slices with butter or margarine and sandwich chutney.
6. Spread the yogurt mixture onto one side, add some leafy salad and watercress.
7. Place another slice of bread on top to create a sandwich and cut into shape of choice.

39. Paleo Tahini Chicken Salad

Easy Gluten-Free Paleo Tahini Chicken Salad (Allergy-Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT5M · Total: PT5M · Yield: 6

A quick and easy chicken salad without the mayo and full of fresh veggies! This gluten-free and paleo Tahini Chicken Salad is top allergy-free, healthy, delicious, and perfect to add to your meal prep routine! Eat it on its own, in a sandwich, over a green salad; kid-friendly and perfect for school or work lunchboxes!

Ingredients

• 22 oz Diced Cooked Chicken
• 1 Cup Chopped Carrots
• 1 Cup Chopped Celery
• 1/2 Cup Diced Onion
• 1/2 Cup Unsweetened Raisins
• 1/4 Cup Chopped Fresh Parsley
• 1 TB Sesame Seeds
• 1 Tsp Minced Garlic
• 1/2 Tsp Black Pepper
• 2/3 Cup Tahini
• 2 TB Fresh Lemon Juice

Instructions

1. Prepare the chicken according to package directions and add it to a large mixing bowl.
2. Add your chopped veggies, raisins, and spices to the chicken and mix together.
3. Now add the tahini and lemon juice. Mix well to fully combine and coat.
4. Store in the fridge and serve chilled.

40. Curry Chicken Salad

Curry Chicken Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘4’]

Chicken Salad just got a makeover! This Curry Chicken Salad recipe is a mouthwatering flavor bomb. Loaded with curry powder, creamy mayo, crunchy celery, and onion, this recipe will be on repeat for make-ahead lunches!

Ingredients

• 3 cups shredded chicken
• 1/2 cup mayonnaise
• 1/4 cup red onion, diced
• 2 ribs celery, diced
• 1 1/2 tsp curry powder
• 1 tsp honey
• 1 tbsp lemon juice
• 1 tsp dijon mustard
• salt and pepper, to taste
• green onions for garnish, if desired

Instructions

1. Add shredded chicken, mayonnaise, onion, celery, curry powder, honey, lemon juice and mustard to a medium bowl.
2. Stir to combine and season with salt and pepper to taste. Serve immediately with green onions if desired and enjoy!

41. Smashed Chickpea and Avocado Sandwich

Smashed Chickpea and Avocado Salad Sandwich is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT9M · Cook: PT1M · Total: PT10M · Yield: [‘4’, ‘4 sandwiches’]

Cold sandwiches for the summer! Smashed Chickpea and Avocado Salad Sandwiches takes under 10 minutes to throw together for a simple, fresh lunch that’s incredibly filling! The smashed chickpea and avocado salad is most notably spiced with a bit of cumin, topped with crunchy cucumbers and zesty microgreens. Serve with a side of soup or chips!

Ingredients

• 8 slices multi-grain bread (thick cut)
• 16 oz canned chickpeas
• 1.5 small avocado (ripened)
• 1/2 lemon (juiced)
• 1.5 tsp olive oil (extra virgin)
• 1/2 tsp cayenne pepper
• 1/2 tsp garlic powder
• 1/4 tsp ground cumin
• salt (to taste)
• pepper (to taste)
• 1/2 persian cucumber (sliced)
• 1 cup microgreens
• radishes, pickled red onions, lettuce, tomato, couscous (for additional sandwich toppings)

Instructions

1. Drain and rinse the chickpeas in a microwave safe bowl. Pop the bowl into the microwave for one minute. Pat the chickpeas dry.
2. With a fork or potato masher, mash the chickpeas. Then, add the avocado into the same bowl and mash. Pour in the olive oil and lemon juice, and then add the seasonings – the chili powder, garlic powder, ground cumin, salt, and pepper. Mix everything together really well.
3. Split the smashed chickpea and avocado mixture in two and pile it high on two slices of thick cut sandwich bread. Layer it with 4-5 slices of cucumber and about a 1/2 cup of microgreens on each sandwich.
4. Close the sandwiches with the other 2 slices of bread. Cut the sandwiches in half diagonally and enjoy with soup!

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.