Lunch Made Easy for Home Office – 5 Healthy Recipes You’ll Love

If you love Greek salad, here’s a quick and tasty lunch idea for you—but chances are you’ve had it plenty of times before. So why not give it a twist? Drizzle with balsamic dressing and boost it with chickpeas. This makes it even more nourishing and protein-packed, giving you the energy you need to power through your afternoon.

Salad ingredients: 4 cups chopped romaine lettuce, 400 g canned chickpeas, 200 g cherry tomatoes chopped, 1 cup green olives, 1/2 cucumber, 1/2 red onion, 200 g feta cheese

Dressing: 2 tbsp olive oil, 1 tbsp balsamic vinegar, 1/2 tsp thyme, 1/2 tsp oregano, salt and pepper to taste

Preparation: Rinse and drain the chickpeas. Chop the tomatoes, cucumber, and red onion into small pieces. In a medium bowl, mix the salad ingredients, then crumble the feta on top. Combine all dressing ingredients in a jar, shake well, pour over the salad, and enjoy.

Tortillas are a must-have staple at home—they let you whip up delicious meals in minutes. Just decide what tasty fillings you want—leftovers work great too—fold it up well, and you’ve got a satisfying wrap ready to go.

Ingredients: 1 tortilla, 2 tbsp mayonnaise, 1/2 sliced tomato, 1/2 roasted red bell pepper sliced thin, 1/4 sliced avocado, 1/4 cup grated carrot, 1 cup mixed greens (like parsley, arugula, and lamb’s lettuce)

Preparation: Place the tortilla on a plate (you can warm it up if you like), spread the mayonnaise, layer the tomato, bell pepper, avocado, carrot, and greens. Fold the tortilla carefully, wrap it in foil, and enjoy.

When time is tight, I used to reach for chicken breast, veggies, and rice. I still love those combos, but now I also enjoy using less common ingredients like quinoa. It’s a great side or the base for a delicious Thai-inspired salad packed with veggies.

Ingredients: 1 cup quinoa, 2 cups water (or coconut milk), 2 cups sliced red cabbage, 1 cup chopped carrot, 1 cup sliced cucumber, 1 cup sliced red bell pepper, 1/2 cup roasted cashews or peanuts chopped, 1/2 cup sliced green onions, 2 tbsp chopped cilantro, 1/2 cup peanut sauce

Preparation: Bring quinoa and water to a boil in a medium pan, then simmer on low for 15 minutes. Turn off heat, cover, and let sit for 5 minutes. Let quinoa cool to room temperature. Mix quinoa with cabbage, cucumber, nuts, green onions, and cilantro. Drizzle with peanut sauce and it’s ready to serve.

Ingredients: 350 g pasta (gluten-free works too), 1 tbsp oil, 1 kg boneless, skinless chicken breast or thigh strips, salt and pepper to taste, 1 kg asparagus cleaned and cut into bite-sized pieces, 1/2 cup pesto, 1 tbsp lemon juice, 2 tbsp grated Parmesan, 2 tbsp chopped pine nuts, 2 tbsp chopped basil

Preparation: Cook the pasta. Heat oil in a pan over medium heat, add chicken, season with salt and pepper, and cook until tender. Set aside. Boil water in another pan, add asparagus, and cook until bright green and slightly crisp. Drain (reserve some pasta water). Mix pasta, chicken, and asparagus with pesto, adding pasta water until creamy. Serve topped with Parmesan, pine nuts, and basil.

If you have a few cans of tuna at home, you’re already set for a quick, tasty, and nourishing lunch—great piled on toast too. Even better if you have some veggies, fruit, and spices in your pantry, so you can whip up a heartier dish in minutes. This salad is perfect for busy weekdays or family gatherings.

Ingredients: 2 cans tuna, 1 cup diced green apple, 1 cup diced red bell pepper, 1/3 cup diced red onion, 1/4 cup chopped parsley, 2 tbsp tahini, 2 tbsp lemon juice, a pinch of red pepper flakes, salt and pepper to taste

Preparation: Combine all ingredients in a medium bowl and mix well. Let the flavors meld for a bit, then enjoy.

Source: theeverygirl.com