Easy Make Ahead Lunch

For the past few weeks I’ve really tried to prep the week’s breakfasts and lunches either on Sunday or Monday AM. I’ve realized that if I have something ready to go in the fridge, I’ll eat that… and if not I’m way more likely to grab something less healthy (and more $$) while I’m out and about.

The go-to breakfast has been overnight oats, and after 3 weeks I’m still not sick of it. For the past 2 weeks I’ve made a big batch of Greek yogurt chicken salad and eaten that with rice crackers for lunch, but this week I decided to try something different. I don’t even know what to call it… Mediterranean grain bowl??

Main ingredients- quinoa, grilled chicken and feta. Not pictured: arugula, tomatoes and balsamic vinegar.

A while back we picked up a big box of ready to eat artichoke-roasted red pepper quinoa at Costco. It’s great because you just open the cup of quinoa, stir in the artichoke topping and then either heat it up or eat it cold. And it’s delicious! Each little cup is 2 servings, so for my lunch prep I divide it into 2 containers, along with a serving of diced chicken (my fave is the lemon pepper grilled chicken in the refrigerated case at Trader Joe’s, but you could just bake a few chicken breasts or even use rotisserie chicken). Then I stack the containers in the fridge:

At lunch I toss the quinoa/chicken in the microwave for a minute to heat it through. Then I put a big handful of arugula in a bowl (you could use spinach but I think the peppery flavor or arugula works really well here), top with the warm quinoa and chicken, then sprinkle with a couple Tbs of feta and halved grape tomatoes. Drizzle with balsamic and you have lunch ready to go in about 2 minutes.

It’s so good!!

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This entry was posted in May 2017. Bookmark the permalink.

One Response to Easy Make Ahead Lunch

  1. Pingback: Weekend Recap/Meal Prep | Heather Bakes

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