Packing a lunch that's both exciting and nutritious can feel like a chore, but these Easy Lunches To Pack are about to change your midday routine. This recipe is a versatile bento-style box that combines colorful veggies, protein-rich chicken, and a zesty lemon-herb quinoa, all in one convenient container.
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Designed for busy professionals and parents alike, this lunch comes together in just 30 minutes of active prep, and the components can be made ahead for up to 4 days. The beauty lies in its adaptability: swap the chicken for tofu, chickpeas, or leftover steak, and use whatever crisp vegetables you have on hand. Each bite is a balanced mix of textures and flavors that will keep you satisfied until dinner.
Whether you're meal-prepping for the week or packing a school lunch, this recipe is your ticket to delicious, wholesome meals without the morning rush. Let's dive in!
Why You'll Love This Recipe
About the Ingredients
1 cup (190g) quinoa, rinsed
Quinoa is a protein-packed grain. Substitute with brown rice or couscous if preferred.
2 cups (480ml) low-sodium chicken broth
Adds flavor to the quinoa. Use vegetable broth for a vegetarian version.
2 tablespoons (30ml) olive oil, divided
Extra virgin olive oil for sautéing and dressing. Use avocado oil for higher smoke point.
1 pound (450g) boneless, skinless chicken breast, cut into 1-inch cubes
Lean protein. Substitute with tofu or chickpeas for a plant-based option.
1 teaspoon smoked paprika
Adds smoky depth. Substitute with regular paprika plus a pinch of cumin.
1 teaspoon garlic powder
Convenient seasoning. Fresh minced garlic (2 cloves) can be used if preferred.
1/2 teaspoon salt
Enhances flavors. Adjust to taste or use sea salt.
1/4 teaspoon black pepper
Freshly ground is best for flavor.
1 cup (150g) cherry tomatoes, halved
Adds juicy sweetness. Grape tomatoes work too.
1 cup (120g) cucumber, diced
Cool and crunchy. Substitute with zucchini or bell peppers.
1/2 cup (75g) crumbled feta cheese
Tangy and creamy. Use vegan feta or omit for dairy-free.
1/4 cup (60ml) lemon juice (about 2 lemons)
Freshly squeezed for bright flavor. Bottled juice works in a pinch.
2 tablespoons (30g) honey
Balances acidity. Use maple syrup for vegan.
1/4 cup (10g) fresh parsley, chopped
Adds freshness. Substitute with cilantro or dill.
Tips & Tricks
Don't overcook the chicken
cook until internal temperature reaches 165°F (74°C) to keep it juicy.
- Fluff the quinoa with a fork after cooking to prevent clumping.
- Store dressing separately if packing for the week to avoid soggy veggies.
Pro Tips
Step-by-Step Instructions
1. Cook the Quinoa
In a medium saucepan, combine quinoa and chicken broth. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let stand for 5 minutes, then fluff with a fork. The quinoa should be tender and have absorbed all liquid.
2. Season the Chicken
In a bowl, toss chicken cubes with 1 tablespoon olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
3. Cook the Chicken
Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat (375°F / 190°C). Add chicken in a single layer and cook for 5-7 minutes, turning occasionally, until golden brown on all sides and internal temperature reaches 165°F (74°C). Remove from heat.
4. Make the Dressing
In a small bowl, whisk together lemon juice, honey, and a pinch of salt until honey dissolves. Set aside.
5. Combine Salad Ingredients
In a large bowl, combine the cooked quinoa, chicken, cherry tomatoes, cucumber, feta, and parsley. Pour the dressing over and toss gently to combine.
6. Pack the Lunches
Divide the mixture evenly among 4 airtight containers. If meal-prepping, store dressing separately and add just before serving to keep veggies crisp.
7. Chill and Serve
Refrigerate for at least 30 minutes to allow flavors to meld. Serve cold or at room temperature. Enjoy your easy, delicious lunch!
Delicious Variations
Mediterranean
Swap chicken for grilled shrimp, add Kalamata olives and roasted red peppers.
Southwest
Use black beans instead of chicken, add corn, avocado, and a lime-cilantro dressing.
Greek
Substitute chicken with chickpeas, add diced bell peppers and red onion, and use oregano in the dressing.
How to Store Easy Lunches To Pack
Refrigerator
Store in airtight containers for up to 4 days. Keep dressing separate if possible.
Freezer
Freeze quinoa and chicken mixture (without veggies and feta) for up to 3 months. Thaw overnight in the fridge.
Reheating
This lunch is best served cold or at room temperature. If you prefer warm, microwave for 1-2 minutes, but note that veggies will soften.
Frequently Asked Questions
Q: Can I make this lunch ahead of time?
Yes, this is perfect for meal prep. Assemble up to 4 days in advance and store in the fridge. Keep the dressing separate to maintain crunch.
Q: What can I use instead of chicken?
You can substitute with tofu, chickpeas, shrimp, or even leftover steak. Adjust cooking time accordingly.
Q: Is this lunch gluten-free?
Yes, quinoa is naturally gluten-free, and all other ingredients are gluten-free. Just check that your broth and seasonings are certified gluten-free.
Q: How many calories are in one serving?
Each serving (about 1.5 cups) contains approximately 285 calories, with 12g protein, 22g carbs, and 9g fat.
Ready to upgrade your lunch game? Try this Easy Lunches To Pack recipe and let us know how you customized it in the comments below. Don't forget to share your creations on social media and tag us!
Easy Lunches To Pack
Easy Lunches To Pack are vibrant bento boxes with protein, grains, and veggies, ready in 30 minutes for a healthy workday lunch.
🧂 Ingredients
- 1 cup (190g) quinoa, rinsed
- 2 cups (480ml) low-sodium chicken broth
- 2 tablespoons (30ml) olive oil, divided
- 1 pound (450g) boneless, skinless chicken breast, cut into 1-inch cubes
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup (150g) cherry tomatoes, halved
- 1 cup (120g) cucumber, diced
- 1/2 cup (75g) crumbled feta cheese
- 1/4 cup (60ml) lemon juice (about 2 lemons)
- 2 tablespoons (30g) honey
- 1/4 cup (10g) fresh parsley, chopped
📋 Instructions
- 1Cook the Quinoa — In a medium saucepan, combine quinoa and chicken broth. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let stand for 5 minutes, then fluff with a fork. The quinoa should be tender and have absorbed all liquid.
- 2Season the Chicken — In a bowl, toss chicken cubes with 1 tablespoon olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
- 3Cook the Chicken — Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat (375°F / 190°C). Add chicken in a single layer and cook for 5-7 minutes, turning occasionally, until golden brown on all sides and internal temperature reaches 165°F (74°C). Remove from heat.
- 4Make the Dressing — In a small bowl, whisk together lemon juice, honey, and a pinch of salt until honey dissolves. Set aside.
- 5Combine Salad Ingredients — In a large bowl, combine the cooked quinoa, chicken, cherry tomatoes, cucumber, feta, and parsley. Pour the dressing over and toss gently to combine.
- 6Pack the Lunches — Divide the mixture evenly among 4 airtight containers. If meal-prepping, store dressing separately and add just before serving to keep veggies crisp.
- 7Chill and Serve — Refrigerate for at least 30 minutes to allow flavors to meld. Serve cold or at room temperature. Enjoy your easy, delicious lunch!
