With some light prep at the beginning of the week, healthy lunches come together easily for 5 days of packable meals. We made sure to include recipes that use similar ingredients, which helps to keep the shopping list short and the grocery bill reasonable. These recipes are simple to make, travel well and are perfect for the work week.
Note: the recipes in this meal plan make anywhere from 1 to 4 servings. Depending on how many people you are meal prepping for, you will want to adjust the recipes accordingly.
1. Make the Shredded Master Chicken Recipe in the slow-cooker. You can either set your slow-cooker to high and cook for 3 1/2 to 4 hours, or cook on low for 7 to 8 hours.
2. Hard boil eggs for the Chipotle Ranch Egg Salad Wraps and keep in the fridge until you're ready use on the evening of Day 4.
3. For the Greek-Style Chicken Salad recipe, chop the romaine lettuce, cucumber, and the yellow pepper. Halve the grape tomatoes and thinly slice the red onion. Combine the veggies with the chicken and store in the fridge in a Tupperware to take for lunch on Day 1.
4. For the Curry Chicken Salad Lettuce Wraps recipe: Chop the celery and halve the grapes and store in the fridge until the evening of Day 2, when you finish putting the recipe together.
5. Make the quick-pickled onions for the Roast Beef, Arugula and Pickled Onion Wrap.
6. We suggest making the Mediterranean Edamame Toss recipe for dinner on Day 3 so that you can take it as leftovers for lunch on Day 4. If you already have something planned for dinner that night, or won't have the time to make this recipe during the week, make it today. Just plan to leave out the fresh arugula and the tomatoes until you're ready to eat it.
Make sure you don't miss the "Evening Meal Prep" notes on Days 1, 2, 3 & 4—these are the last minute-things you need to do to get your lunch ready for the following day.
This fresh Mediterranean-style salad combines lean chicken, Greek vinaigrette, feta cheese, olives and plenty of veggies to create a filling salad with zesty flavor. Having pre-chopped your salad ingredients as part of your Sunday meal-prep, this lunch takes only a few minutes to put together. Serve the salad with a piece of hearty whole-grain bread or fresh fruit for extra staying power.
Meal Prep Tip: Shred cooked chicken while it's still slightly warm, as it gets harder to pull apart after it's refrigerated. Wait to dress your salad until you're ready to eat, otherwise your veggies will get soggy. Or try packing the salad in a mason jar, starting by adding the dressing on the bottom, and then layering with the chicken and the veggies.
Evening Meal Prep: Make the Roast Beef, Arugula and Pickled Onion Wrap for tomorrow's lunch.
The quick-pickled onions and addition of mango chutney to this wrap make it much more exciting than the standard meat-and-cheese lunch sandwich. Having made the pickles in advance, using a pre-made mango chutney, and pre-sliced deli meat, makes the assembly super quick. Roll-up the wrap either the evening before or in the morning before work in a quick 5 minutes, and you're ready to go. Pair it with a side of fruit to complete the meal.
Evening Meal Prep: Finish the last few steps to make the Curry Chicken Salad Lettuce Wraps. With the celery, grapes, and chicken already pre-prepped from Sunday, all that's left to do is mix in the Greek yogurt, salt, pepper, curry powder, and almonds. Pack the lettuce leaves and chicken salad separately and build the wraps once you are ready to eat.
Combine the pre-cooked chicken you made on Sunday with chopped celery, red grapes, Greek yogurt, sliced almonds and—to switch things up from a traditional chicken-salad recipe—curry powder. Pack the lettuce leaves and chicken salad separately and build the wraps once you are ready to eat. This high-protein lunch will keep you feeling full and satisfied all afternoon, preventing that afternoon slump.
This superfood lunch is packed with protein from the quinoa and edamame and has plenty of veggies, too. Making this the night before, allows the flavors to meld together, so it's even tastier when you have it for lunch. Pair this lunch with a piece of fruit.
Evening Meal Prep: Prepare the egg-and-avocado salad mixture. Wait to assemble the wrap until tomorrow morning or right before eating, so that the wrap doesn't get too soggy.
This recipe puts a Southwestern spin on the traditional egg-salad, with the help of chipotle peppers and zesty ranch dressing. Making the hard-boiled eggs at the beginning of the week, and preparing the rest of the recipe the night before means this lunch comes together quickly the day of.
Meal Prep Tip: Hard-boiled eggs can last in the fridge up to one week, so you can boil a bunch on a Sunday to have for a the week.