The first time I made healthy lunch for my daughter, I had no idea how to prepare it.
I had never been to a restaurant and knew nothing about cooking.
What was so great about it?
The food was simple.
It was very high in protein and carbs.
The only things I had to make it healthy were fruit and vegetables and some chicken.
The ingredients were simple and inexpensive.
After trying out a few recipes, I figured it was easy to make.
It’s still not easy to cook with chicken and fruit, but I’ve made a few healthy lunch dishes and am constantly tweaking the recipes.
Today, I’ll share with you a few easy healthy lunch recipes.
I’ll also share my top tips for preparing healthy lunch.
First, you’ll need some ingredients: 1-1/2 cups fresh chicken breast, cut into bite-size pieces (1 lb. chicken breast works) 1 large carrot, diced 1 green bell pepper, diced 2 celery stalks, diced (or 1 head) 2 cups cooked rice, soaked in water 2 tbsp.
olive oil 1/2 cup red wine 1 tsp.
dried thyme 1/4 tsp.
garlic powder 1/8 tsp.
oregano 1 tsp, smoked paprika (optional) 2 large potatoes, peeled and diced (about 1 lb.)
3 tablespoons nutritional yeast 1/3 cup chopped fresh parsley 1/6 cup sliced red onions (optional)* 1/7 cup chopped green onions 1/10 cup chopped cilantro 1 cup chopped red bell pepper (optional*) 1 cup fresh chopped tomatoes* 2 tablespoons chopped fresh cilantro (optional* optional*)* 1-2 tablespoons chopped parsley (optional**) 1-3 tablespoons chopped basil (optional **) 1/16 teaspoon ground black pepper (or more to taste**) Salt and pepper to taste, to taste Optional: (Optional) 1 cup chicken stock, or water, for the soup * If you use canned vegetables, they may need to be slightly more salty.
If you’re making soup with fresh veggies, make sure they’re cooked and fully tender.
**If you omit any of the herbs, you may end up with a soup that tastes a bit salty, so I suggest making the recipe as it is.
If there’s enough leftovers, use them.
I usually add in a little more liquid to the soup before serving, but if you have any leftovers leftovers in the refrigerator, you can freeze the soup and keep the rest for later use.
The soup should be served with a dollop of ice cream, a sprinkle of salt, and a little bit of pepper.
I like to garnish it with a bit of fresh chopped parsly.
*You can substitute frozen veggies with any vegetables that are ready to be chopped and chopped up into bite size pieces.
If using frozen veggies, be sure to leave enough room in the soup to thaw them in the microwave.
I’ve also used canned veggies, but they usually come out too soft, so be sure that the soup is ready to eat before you use them!
**You can use any dried fruit, or you can make a healthier version by using canned veggies and adding in some dried fruit.
I also use dried tomatoes and parsley to make a great homemade lemonade.
You can add a little extra flavor by adding a few drops of vanilla extract to the mix.
If the soup was too salty for you, you could also use fresh chopped fresh basil instead of fresh herbs.
I’m always experimenting with new ways to make healthier meals, and I’m constantly learning new recipes that will make you happy.
Feel free to leave a comment below if you make any suggestions. Enjoy!