Easy and Quick Lunch Recipes

Easy, speedy recipes that you can whip up in minutes and bring to work – no more ordering out and overspending on lunch!


This healthy, flavorful salad comes together so quickly and easily, and it is guaranteed to be a hit with your entire family!

Yield: 4 servings

Prep time: 10 mins

Cook time: 5 mins

Total time: 15 mins


1 tablespoon olive oil

2 boneless, skinless thin-sliced chicken breasts

Kosher salt and freshly ground black pepper, to taste

6 cups chopped romaine lettuce

1 Roma tomato, diced

3/4 cup canned corn kernels, drained

3/4 cup canned black beans, drained and rinsed

1/4 cup diced red onion

1/4 cup shredded Monterey Jack cheese

1/2 cup shredded cheddar cheese

1/4 cup Ranch dressing

1/4 cup BBQ sauce

1/4 cup tortilla strips


1.Heat olive oil in a medium skillet over medium high heat.

2.Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.

3.To assemble the salad, place romaine lettuce in a large bowl; top with chicken, tomato, corn, beans, onion and cheeses. Pour Ranch dressing and BBQ sauce on top of the salad and gently toss to combine.

4.Serve immediately, topped with tortilla strips.


From the plump grapes to the sweet cranberries, this lightened up sandwich won’t even taste healthy! PROMISE!

Yield: 4 Servings

Prep time: 15 mins

Total time: 15 mins


2 cups leftover rotisserie chicken

1/2 cup diced red onion

1/2 cup diced apple

1/2 cup grapes, halved

1/4 cup dried cranberries

1/4 cup slivered almonds

1/2 cup plain Greek yogurt

1 tablespoon freshly squeezed lemon juice, or more, to taste

1/2 teaspoon garlic powder

Kosher salt and freshly ground black pepper

8 slices bread

4 leaves Boston bibb lettuce


1.In a large bowl, combine chicken, red onion, apple, grapes, dried cranberries, sliced almonds, Greek yogurt, lemon juice, garlic powder, salt and pepper, to taste.

2.Serve sandwiches on bread with chicken mixture and lettuce.


This protein-packed quinoa salad is brightened up with fresh mango, strawberries and blueberries, balanced with a tart vinaigrette and refreshing mint!

Yields: 4 Servings

Prep time: 10 mins

Total time: 10 mins


2 cups cooked quinoa

1 mango, peeled and diced

1 cup strawberries, quartered

1/2 cup blueberries

2 tablespoons pine nuts

Chopped mint leaves, for garnish

For the Lemon Vinaigrette:

1/4 cup olive oil

1/4 cup apple cider vinegar

Zest of 1 lemon

3 tablespoons freshly squeezed lemon juice

1 tablespoon sugar


1.To make the vinaigrette, whisk together olive oil, apple cider vinegar, lemon zest and juice, and sugar in a small bowl; set aside.

2.In a large bowl, combine quinoa, mango, strawberries, blueberries and pine nuts. Stir in lemon vinaigrette.

3.Serve immediately, garnished with mint leaves.

Source: damndelicious.net