High-Protein Chicken & Veggie Lunch Box

Ingredients

• 150 g Chicken breast
• 1 tbsp Olive Oil
• 50 g Cucumber
• 120 g Cooked quinoa or brown rice
• 1 Salt
• 1 handful Baby spinach
• 1 tbsp Lemon juice
• 1 black pepper
• 6 Cherry tomatoe
• 30 g Feta or cottage cheese (optional extra protein)
• 1 Paprika or mixed herb

Method

1. 0

   Season the chicken breast with salt, pepper, and paprika or mixed herbs.

2. 1

   Pan-fry or grill the chicken over medium heat for about 6–8 minutes per side, until cooked through. Let it rest, then slice.

3. 2

   If not already cooked, prepare quinoa or brown rice according to package instructions and let it cool slightly.

4. 3

   Halve the cherry tomatoes and chop the cucumber into small pieces.

5. 4

   In a lunch container, add a base of cooked quinoa or rice, then top with baby spinach, tomatoes, cucumber, and sliced chicken.

6. 5

   Drizzle olive oil and lemon juice over the top. Add feta or cottage cheese if using. Season with a little extra salt and pepper if you like.

7. 6

   Close the container and store in the fridge. Eat cold or gently reheat the chicken and grains at work if you prefer it warm.

Nutrition Facts