This recipe only takes thirty minutes to put together, and you can double the quantities if you want to have your lunches set for the week:
2 tsp rapeseed oil
1 large onion, finely chopped
1 red pepper, cut into chunks
2 garlic cloves, chopped
2 tsp mild chilli powder
1 tsp ground coriander
1 tsp ground cumin
400g can chopped tomatoes
400g can black beans
1 tsp vegetable bouillon powder
1 cooked skinless chicken breast, about 125g, shredded
handful chopped coriander
1 lime, juiced
½ red chilli, deseeded and finely chopped (optional)
Heat the oil in a medium pan, add the onion and pepper, and fry, stirring frequently, for 10 mins. Stir in the garlic and spices, then tip in the tomatoes and beans with their liquid, half a can of water and the bouillon powder. Simmer, covered, for 15 mins.
Meanwhile, tip the chicken into a bowl, add the coriander and lime juice with a little chilli (if using, or see tip below for guacamole alternative) and toss well. Ladle the soup into two bowls, top with the chicken and serve
This Japanese inspired dish is super quick to put together, and once you have all your ingredients prepared, it’s a simple matter of assembly. Perfect for when you’re in a rush.
250g pack wholegrain rice mix with seaweed
2 tbsp chopped sushi ginger
4 spring onions, the green part finely chopped, the white halved lengthways and cut into lengths
160g broccoli florets, cut into bite-sized pieces
225g lean fat-trimmed fillet steak
Tip the rice mix into a bowl and stir in the ginger, chopped onion greens and 4 tbsp water. Add the broccoli and the spring onion whites, but keep the onions together, on top, as you will need them in the next step. Cover with cling film, pierce with the tip of a knife and microwave for 5 mins.
Meanwhile heat a non-stick frying pan and sear the steak for 2 mins each side, then set aside. Take the onion whites from the bowl and add to the pan so they char a little in the meat juices while the steak rests.
Tip the rice mixture into 2 large packed lunch pots. Slice the steak, pile the charred onions on top and seal until you're ready to eat.
Salads are a great way to supercharge the second half of your day with energy. Here’s one that’s as delicious as it satisfying.
2 beetroot (use different colours if you like), peeled and cut into wedges
100g baby carrot
2 tbsp sherry vinegar
1 tsp Dijon mustard
1 tbsp extra-virgin olive oil
small bunch mint, few leaves picked and remaining chopped
pinch of sugar
250g pouch cooked basmati rice
400g can cooked Puy lentils, drained and rinsed
2 tbsp hazelnut, toasted and roughly chopped
2 tbsp crumbled feta cheese
Cook the beetroots in a pan of boiling water for 5-6 mins until just tender but still with a bite; add the carrots for the final 2 mins. Whisk together the vinegar, mustard, olive oil, chopped mint and sugar, and season.
Put the rice and lentils in a bowl. Add the carrots and beetroots, then pour over the dressing and toss to combine. Transfer to a serving platter and sprinkle over the hazelnuts, feta and mint leaves to serve.
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