Okay I’m going to be honest here. I struggle with work day lunches. I want to be one of those people who are organised and prepare everything in advance and have lunches everyone is envious of. It pains me I sometimes lack the inspiration to plan my work day lunches because when I do, the results can be glorious and much more satisfying than a a store brought lunch.
I often turn to friends for inspiration and slowly I’m getting better. Alex has shared some great recipes with me (including a pumpkin and brown rice burger that puts all other burgers to shame) and I’m making more of an effort to prepare a week’s worth of lunches on a Sunday. It usually takes 45 minutes to an hour to prepare.
This recipe has kind of been thrown together with some flavours that I love. I prepare all the ingredients and store them in the fridge at work. The vegetables/fruits used are based on what I can find and what is in season. I’d love to try this with mango when it is more readily available.
It’s simple, yet satisfying.
What are some of your favourite work day lunches?
Mel x
Warm Chicken Salad
2 Chicken Breasts sliced
Baby Spinach
Asparagus
Snow Peas
Cherry Tomatoes
Avocado – sliced or diced
Beetroot
Red Capsicum
Mandarin/Orange
Vinaigrette
2 tablespoons Olive Oil
1 tablespoon Balsamic Vinegar
1 1/2 teaspoons vinegar Vinegar (I use Apple Cider) 1/2 teaspoon Mustard
At Home:
1. Preheat the oven to 180°C. Make sure there are two racks (one for the vegetables and one for the chicken).
2. Clean and dice the beetroot and capsicum. Place them on a small baking tray and lightly sprinkle with oil. Place on top tray in the oven. Roast for 40 minutes to an hour depending on how you like them. I tend to roast until the red capsicum is starting to char on the outside.
3. Cook the chicken by laces the slices in a baking dish. Cover the chicken with cold water and cook in the oven. for 40 minutes (Check that the chicken is cooked). Allow the chicken and roasted vegetables to cool before storing in air tight containers.
4. Blanch the asparagus and the peas and allow to cool before storing in an airtight container.
5. In a jar add the ingredients for the vinaigrette into a small jar and shake.
At Work
1. If you like the chicken warm, heat in the microwave.
2. Assemble the vegetables/chicken on the plate.
3. Shake the vinaigrette in the jar and drizzle a tablespoon over the salad.
4. Enjoy!
A Tale of Two Kitchens 