In the hustle and bustle of our busy lives, with a regular 9 to 5 desk job sitting all day in an air-conditioned cabin, office life can often get hectic with no signs of stopping or slowing down. Here food often takes a back-seat. The load of piled up work adds up to nothing but higher stress levels, unhealthy lifestyles and irregular eating habits. What keeps us from packing lunch in the morning is the dearth of time.
It is difficult to prepare an elaborate meal in the morning. Most of the times the process of cooking is quite time consuming. As such one tends to cash-in on unhealthy snacks that are available in tuck shops like chips, crackers and oily junk foods. Here we are giving three easy lunch recipes that is easy to prepare, filling, and packed with some energy-boosting nutrients and yes tasty!
Open faced chicken sandwich
If you have boiled chicken in your refrigerator, this sandwich will hardly take anytime to cook which is a very delicious and healthy option.
1 pound fresh mushrooms, sliced
1 large sweet onion, sliced
1 cup fat-free mayonnaise
1/2 cup crumbled blue cheese
1/4 teaspoon pepper
8 slices French bread (1 inch thick)
1 pound boneless skinless chicken breasts, grilled and sliced
1 cup shredded part-skim mozzarella cheese
Cut bread into eight 1-in. slices and toast slices. Meanwhile, in a large nonstick skillet coated with cooking spray, saute mushrooms and onion for 15-20 minutes or until onion is tender and golden brown, set aside. In a small bowl, combine the mayonnaise, blue cheese and pepper. Spread blue cheese mixture over each bread slice. Top with chicken, mushroom mixture and mozzarella cheese. Broil 4-6 in. from the heat for 3-4 minutes or until cheese is melted.
Mixed Fried Rice
Nothing can get better than this for a quick easy lunch. A great way to use up your leftover white rice.
1 cup of frozen peas and carrot
2 cups cooked white rice
1 teaspoon soy sauce
1 tablespoon oyster sauce
1 tablespoon sesame oil
Cooked chicken, cut into strips
Place sesame oil in a wok and heat. Add rice, vegetables, soy sauce and oyster sauce. Sauté ingredients in oil making sure to thoroughly mix rice and sauce together. Then after 5 minutes of sautéing on medium heat move rice so that the middle of the wok is empty. Add egg into the wok and scramble until cooked. Finally mix egg and cooked striped chicken into rice. Your office lunch is ready to take.
A delicious crust of roti or paratha, filled with egg, vegetables and chicken tikka. Truly a meal in one.
2 Whole Wheat leavened bread
2 Egg Whites
2 tsp Coriander, chopped
3 tsp Oil
Onions and Pepper, sliced
150 Gram Chicken Tikka
2 Tbsp Onions, chopped
2 tsp Coriander Leaves, chopped
2 Tbsp Ginger-Garlic Paste
1/4 Cup Tomatoes, chopped
1 tsp Green Chillies, chopped
Mix the egg whites with the coriander. Then heat oil in a non stick pan. Dip each dough into the egg white mix and place on the pan one at a time till it turns color. Keep them aside.
Now for preparing tikka mixture, put the prepared chicken tikka into strips. In a pan heat the oil and add chopped onions, ginger garlic paste, chopped tomatoes, turmeric, red chilly powder and green chillies. Then add the chicken tikka strips, sliced onions and pepper juliennes. Cook a little and add chopped coriander and divide the tikka mixture between the dough and roll them.
Noodles are super fun to eat. They slurp and slide into our mouths bringing with them a vast array of flavours — it’s no wonder we can’t get enough of them. Well sharing one such extravagant, but it makes a tasty and filling noodle for lunch.
1 portion medium egg noodles
1 tbsp oil
2 spring onions, thickly chopped
1 tbsp sweet chilli sauce
Bring a large pan of salted water to the boil, then add the noodles and cook for 4-5 minutes. Meanwhile heat the oil in a small frying pan and fry the spring onions until softened. When the noodles are cooked, drain, then add the spring onions and sweet chilli sauce and mix well.