5 Healthy Lunch Recipes You Can Meal Prep For Work This Week

INGREDIENTS: 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 DIRECTIONS: 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. Serve sandwiches on bread with chicken mixture and lettuce. via Damn Delicious

INGREDIENTS — 1 teaspoon bouillion paste — 3 Tablespoons kimchi (or more if you like spice!) — Veggies — 1 cup cooked brown rice noodles. — mason jar (the wide mouth containers work best) INSTRUCTIONS: 1. Add bouillion paste to the bottom of a mason jar. 2. Next add in your kimchi. 3. Pack in your veggies. 4. Put noodles on top. 5. Top with green onions. 6. When ready to eat, remove lid and pour hot water into the mason jar. Let sit for a few minutes, then enjoy! via Brit + Co.

INGREDIENTS 1 medium sweet potato, peeled and diced 2 teaspoons olive oil 1 cup dried quinoa 1 (15 ounce) can chickpeas, drained and rinsed A few big handfuls baby spinach or green of choice 1/3 cup diced red onion 1/3 cup dried cranberries 1/4 cup chopped cashews Salt and Pepper Curry Tahini Dressing: 1/3 cup tahini Juice of 1 lemon 3 tablespoons water, or more depending on the consistency you desire 1 teaspoon tamari, or soy sauce 1 teaspoon pure maple syrup 1/2 teaspoon curry powder 1/4 teaspoon garlic powder 1/4 teaspoon ground cumin 1/4 teaspoon salt INSTRUCTIONS: Pre-heat oven to 375 degrees F. On a large sheet pan, toss together diced sweet potato, olive oil and salt and pepper. Bake sweet potato until fork tender, 30-35 minutes. Cook quinoa according to package directions let cool and then fluff with a fork. Make the Curry Tahini dressing by adding all ingredients to a jar or small bowl and whisking until combined. In a large bowl, add the quinoa, roasted sweet potato, chickpeas, spinach leaves, red onion, dried cranberries and cashews. Season with a pinch of salt and a drizzle of olive oil and mix together. You can either mix dressing into the salad before serving or serve individual portions of salad and top each with the desired amount of dressing. via She Likes Food

INGREDIENTS 1/4 cup full-fat Greek yogurt 1/3-1/2 cup blue cheese crumbles juice of 1/2 lemon 2 cooked chicken breasts, shredded 8 large, sturdy romaine lettuce leaves 2-3 tablespoons walnuts, toasted and crumbled 8 raspberries split in half 2 teaspoon chives, sliced into 1/4-inch pieces INSTRUCTIONS: In a large bowl, combine yogurt and blue cheese. Season with lemon juice to taste. Stir in chicken until fully coated. Adjust with more yogurt, blue cheese, and/or lemon if needed. Spoon shredded chicken onto center ribs of romaine lettuce leaves, dividing meat equally between them. Place on a cutting board or rimmed baking sheet. Set them up right next to each other to prevent leaves from falling over. Evenly sprinkle walnut pieces, raspberry halves, and chives between lettuce leaves. Serve immediately. via Brit + Co.

INGREDIENTS For the Curried Peanut Sauce: 1/2 cup creamy peanut butter 3 tablespoons tamari or soy sauce 3 tablespoons water 2 tablespoons rice vinegar 2 teaspoons toasted (Asian) sesame oil 1 tablespoon Thai red curry paste 1 tablespoon finely grated peeled fresh ginger 1/4 teaspoon cayenne pepper (optional) FOR THE BOWLS: 1 cup short-grain brown rice Kosher salt 2 tablespoons coconut oil, divided 1 medium red bell pepper, thinly sliced Freshly ground black pepper 1 pound ground chicken 2 cloves garlic, minced 1/2 teaspoon cayenne pepper 2 medium scallions, thinly sliced, divided 2 cups finely shredded red cabbage 1 cup shredded carrot Chopped fresh Thai basil leaves, for garnish Chopped roasted peanuts, for garnish INSTRUCTIONS: Make the peanut sauce: Place all the ingredients in a food processor fitted with the blade attachment or blender. Process continuously until smooth, about 2 minutes; set aside. Make the bowls: Place the rice, 2 cups of water, and a generous pinch of salt in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to low, cover, and cook until the rice is tender, about 40 minutes. Remove from the heat and set aside to steam, covered, for 10 minutes. Meanwhile, cook the bell pepper and chicken. Heat 1 tablespoon of the oil in a large skillet over medium-high heat until shimmering. Add the bell pepper, season with salt and pepper, and cook, stirring occasionally until just softened about 4 minutes. Transfer to a plate. Heat the remaining 1 tablespoon oil in the same skillet over medium-high heat. Add the chicken, garlic, and cayenne, season with salt and pepper, and cook, breaking up the meat with a wooden spoon, until browned and cooked through 6 to 8 minutes. Stir in 1/2 of the scallions and 2 tablespoons of the reserved peanut sauce, and cook for 1 minute more. To serve, divide the cabbage and carrots among 4 bowls. Divide the brown rice, ground chicken mixture, and bell pepper among the bowls. Drizzle with the peanut sauce and sprinkle with the basil, remaining scallions, and peanuts. via Kitchn