18 Quick Lunch Recipes for Work Healthy

Packing lunch for work doesn’t have to mean sad salads or boring sandwiches! Whether you’re meal-prepping for the week or need a last-minute idea, these 18 quick and healthy lunch recipes are packed with flavor—and ready in a flash. Say goodbye to midday hunger slumps and hello to delicious, energizing meals that’ll keep you satisfied until quitting time. Let’s dive in!

Mediterranean Quinoa Salad

Mediterranean Quinoa Salad

This vibrant quinoa salad is packed with fresh Mediterranean flavors—perfect for a light lunch or a standout side dish at your next gathering.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1/2 tsp salt
• 1/4 cup extra-virgin olive oil
• 2 tbsp lemon juice
• 1 clove garlic, minced
• 1/2 tsp dried oregano
• 1/4 tsp black pepper
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup crumbled feta cheese
• 2 tbsp chopped fresh parsley

Instructions:

1. In a medium saucepan, combine quinoa, water, and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool slightly.
2. In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, and black pepper.
3. In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, olives, and feta cheese. Drizzle with dressing and toss gently to coat.
4. Sprinkle with fresh parsley just before serving.

The tangy lemon-garlic dressing and briny olives balance the nutty quinoa beautifully, while the crisp veggies add a refreshing crunch.

Tip: For extra flavor, toast the quinoa in a dry skillet for 2–3 minutes before cooking—it brings out a subtle nuttiness!

Grilled Chicken Wrap

Packed with smoky grilled chicken and fresh veggies, this wrap is a lunchtime hero—quick to make and even easier to devour.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 large flour tortillas (10-inch)
• 1 cup shredded romaine lettuce
• 1/2 cup diced tomatoes
• 1/4 cup sliced red onion
• 1/3 cup ranch dressing

Instructions:

1. Grill the chicken: Heat a grill or grill pan to medium-high (about 400°F). Rub chicken breasts with 1 tbsp olive oil, then season evenly with 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Grill for 6–7 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes, then slice thinly.
2. Assemble wraps: Warm tortillas briefly in a dry skillet or microwave. Spread 1–2 tbsp ranch dressing down the center of each tortilla. Layer with shredded romaine, diced tomatoes, sliced red onion, and grilled chicken.
3. Fold & serve: Fold the sides of the tortilla inward, then roll tightly from the bottom to enclose the filling. Slice in half diagonally and serve immediately.

The smoky paprika in the chicken pairs perfectly with the cool ranch and crunchy veggies—no boring lunches here!

Tip: For extra flavor, toast the assembled wraps in a panini press for 2–3 minutes until crispy.

Avocado Tuna Salad

This creamy, protein-packed salad swaps mayo for ripe avocado, giving it a fresh twist while keeping it satisfyingly rich.

Ingredients:

• 2 (5-oz) cans tuna in water, drained
• 1 large ripe avocado, pitted and diced
• 1/4 cup finely diced red onion
• 1/4 cup chopped fresh cilantro (or parsley)
• 1 tbsp lime juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions:

1. In a medium bowl, mash the avocado with a fork until mostly smooth (small chunks are fine).
2. Add the tuna, red onion, cilantro, lime juice, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder. Gently fold everything together until well combined.
3. Taste and adjust seasoning if needed. Serve immediately on toast, crackers, or over greens.

The avocado’s creaminess clings perfectly to the tuna without overpowering it, and the lime adds a bright kick that cuts through the richness.

Tip: For extra crunch, stir in 1/4 cup diced cucumber or celery just before serving.

Vegetable Stir-Fry with Brown Rice

This vibrant stir-fry is a weeknight hero—packed with crisp-tender veggies and tossed in a savory-sweet sauce over nutty brown rice.

Ingredients:

• 1 cup uncooked brown rice
• 2 tbsp vegetable oil, divided
• 1 tbsp minced garlic
• 1 tbsp grated ginger
• 1 red bell pepper, thinly sliced
• 1 cup broccoli florets
• 1 medium carrot, julienned
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp sesame oil
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Cook brown rice according to package instructions. Fluff with a fork and set aside.
2. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add garlic and ginger; stir for 30 seconds until fragrant.
3. Add bell pepper, broccoli, and carrot. Stir-fry for 4–5 minutes until veggies are bright and slightly tender.
4. Push veggies to one side. Pour remaining 1 tbsp vegetable oil into the empty space, then add soy sauce, honey, sesame oil, and red pepper flakes (if using). Stir sauce for 10 seconds to combine, then toss with veggies.
5. Serve immediately over brown rice.

The magic here? That quick sauce caramelizes just enough to cling to every bite, balancing the crunch of fresh veggies.

Tip: Swap in maple syrup for honey to keep it vegan—the sauce will still have that irresistible glossy finish.

Turkey and Cheese Sandwich

This classic sandwich is a lunchtime hero—simple, satisfying, and packed with flavor thanks to a tangy mustard-mayo spread and crisp veggies.

Ingredients:

• 2 slices sourdough bread
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 4 slices roasted turkey breast
• 2 slices sharp cheddar cheese
• 1/4 cup baby spinach leaves
• 3 thin slices tomato
• 1/4 tsp black pepper
• 1 tbsp unsalted butter, softened

Instructions:

1. In a small bowl, mix 2 tbsp mayonnaise and 1 tbsp Dijon mustard until smooth. Spread evenly on one side of each bread slice.
2. Layer turkey breast, cheddar cheese, baby spinach, and tomato slices on one slice of bread. Sprinkle with 1/4 tsp black pepper.
3. Top with the second bread slice, spread-side down. Lightly butter the outer sides of the sandwich with 1 tbsp softened butter.
4. Heat a skillet over medium-low heat. Cook the sandwich for 3–4 minutes per side, pressing gently with a spatula, until the bread is golden and the cheese melts.

The combo of tangy spread, melty cheese, and crunchy bread makes this sandwich irresistible—no sad desk lunches here!

Tip: For extra crispiness, grill the sandwich in a panini press instead.

Caprese Pasta Salad

This vibrant Caprese Pasta Salad is a fresh, no-fuss twist on the classic Italian combo—perfect for potlucks or a quick weeknight side.

Ingredients:

• 8 oz (about 2 cups) dried fusilli or penne pasta
• 1 pint cherry tomatoes, halved
• 8 oz fresh mozzarella pearls (or diced mozzarella)
• 1/4 cup fresh basil leaves, thinly sliced
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Cook pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
2. In a large bowl, combine the cooled pasta, cherry tomatoes, mozzarella, and basil.
3. Drizzle with 2 tbsp olive oil and 1 tbsp balsamic vinegar. Sprinkle with 1/2 tsp salt and 1/4 tsp black pepper, then toss gently to coat.
4. Chill for at least 30 minutes before serving to let the flavors meld.

The juicy tomatoes and creamy mozzarella soak up the tangy balsamic dressing, while the cold pasta keeps it refreshing—ideal for sunny days!

Tip: For extra depth, add a minced garlic clove to the dressing or a drizzle of honey to balance the acidity.

Chickpea and Spinach Stew

This hearty stew is a cozy, one-pot wonder—packed with protein and vibrant greens, it’s comfort food that comes together in a flash.

Ingredients:

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 (15-oz) can chickpeas, drained and rinsed
• 1 (14.5-oz) can diced tomatoes
• 1 cup vegetable broth
• 4 cups fresh spinach
• 1 tbsp lemon juice

Instructions:

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until softened. Stir in the garlic, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper; cook for 1 minute until fragrant.
2. Add the chickpeas, diced tomatoes, and 1 cup vegetable broth. Bring to a simmer and cook for 10 minutes, stirring occasionally.
3. Stir in the spinach and cook for 2–3 minutes until wilted. Remove from heat and stir in the 1 tbsp lemon juice.

The smoky paprika and bright lemon make this stew sing—plus, the spinach stays perfectly tender without turning mushy. Serve with crusty bread for soaking up every last drop!

Tip: For extra creaminess, stir in a spoonful of Greek yogurt just before serving.

Beef and Broccoli Stir-Fry

This classic stir-fry comes together in under 30 minutes, delivering tender beef and crisp-tender broccoli in a rich, savory sauce that’s perfect over steamed rice.

Ingredients:

• 1 lb flank steak, thinly sliced against the grain
• 3 cups broccoli florets
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp brown sugar
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 2 tbsp vegetable oil, divided
• 1/4 cup water
• 1 tsp cornstarch

Instructions:

1. In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp brown sugar, 1/4 cup water, and 1 tsp cornstarch. Set aside.
2. Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add the beef and stir-fry for 2–3 minutes until browned but not fully cooked. Transfer to a plate.
3. Add remaining 1 tbsp vegetable oil to the skillet. Sauté 2 cloves garlic (minced) and 1 tsp ginger (grated) for 30 seconds until fragrant. Add broccoli and stir-fry for 2 minutes.
4. Pour the sauce over the broccoli, then return the beef (and any juices) to the skillet. Toss everything together and cook for 1–2 more minutes until the sauce thickens and coats the ingredients.

The magic here? The cornstarch slurry creates a glossy, restaurant-quality glaze that clings to every bite. Serve it piping hot for maximum flavor!

Tip: For extra tender beef, marinate the sliced steak in 1 tbsp soy sauce and 1 tsp cornstarch for 15 minutes before cooking.

Egg Salad Lettuce Wraps

These light and crunchy lettuce wraps are packed with creamy egg salad—perfect for a quick lunch or a fuss-free appetizer.

Ingredients:

• 6 large hard-boiled eggs, peeled and chopped
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp fresh lemon juice
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp finely chopped chives
• 1/4 cup diced celery
• 8 large butter lettuce leaves

Instructions:

1. In a medium bowl, combine the chopped eggs, mayonnaise, Dijon mustard, lemon juice, salt, and black pepper. Gently stir until well mixed.
2. Fold in the chives and celery until evenly distributed.
3. Spoon about 1/4 cup of the egg salad mixture onto the center of each lettuce leaf. Fold the sides of the leaves over the filling, tucking gently to hold.

The crisp lettuce adds a refreshing crunch to the rich, tangy egg salad—making these wraps feel indulgent yet light.

Tip: For extra flavor, sprinkle a pinch of smoked paprika on top before serving.

Sweet Potato and Black Bean Burrito

These hearty burritos are packed with smoky-spiced sweet potatoes and creamy black beans—perfect for a fuss-free weeknight meal that still feels special.

Ingredients:

• 2 medium sweet potatoes, peeled and diced into ½-inch cubes
• 1 (15-oz) can black beans, drained and rinsed
• 1 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp ground cumin
• ½ tsp garlic powder
• ½ tsp salt
• 4 large flour tortillas
• ½ cup shredded Monterey Jack cheese
• ¼ cup chopped fresh cilantro
• Lime wedges, for serving

Instructions:

1. Preheat oven to 400°F. Toss sweet potatoes with olive oil, smoked paprika, cumin, garlic powder, and salt. Spread on a baking sheet and roast for 20 minutes, flipping halfway, until tender and caramelized at the edges.
2. Warm black beans in a small saucepan over low heat for 3–4 minutes. Lightly toast tortillas in a dry skillet for 30 seconds per side.
3. Divide roasted sweet potatoes, black beans, cheese, and cilantro among tortillas. Fold sides inward, then roll tightly.
4. Return burritos to the skillet, seam-side down, and cook over medium heat for 1–2 minutes per side until crisp and golden.

The contrast of crispy tortilla, melty cheese, and smoky-sweet filling makes these burritos irresistible—plus, they hold their shape beautifully for on-the-go meals.

Tip: For extra zing, mash a few roasted sweet potatoes into the beans before assembling.

Greek Yogurt Chicken Salad

This creamy, protein-packed chicken salad swaps mayo for tangy Greek yogurt, making it lighter but just as satisfying—perfect for sandwiches, wraps, or scooping straight from the bowl!

Ingredients:

• 2 cups cooked shredded chicken (rotisserie works great!)
• 1/2 cup plain Greek yogurt (whole milk for extra creaminess)
• 1/4 cup diced red onion
• 1/3 cup chopped celery
• 1/4 cup dried cranberries
• 1/4 cup chopped toasted walnuts
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, combine 1/2 cup Greek yogurt, 1 tbsp lemon juice, 1 tsp Dijon mustard, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Whisk until smooth.
2. Add shredded chicken, 1/4 cup diced red onion, 1/3 cup chopped celery, 1/4 cup dried cranberries, and 1/4 cup toasted walnuts. Fold gently until evenly coated.
3. Chill for at least 30 minutes to let flavors meld. Serve on bread, greens, or with crackers.

The crunch from celery and walnuts paired with sweet-tart cranberries gives this salad a party-ready texture that’s anything but boring.

Tip: For a dairy-free version, swap Greek yogurt with mashed avocado—it’ll add richness and a lovely green hue!

Spicy Peanut Noodles

These saucy, nutty noodles pack a punch of flavor and come together in under 20 minutes—perfect for busy weeknights when you crave something bold.

Ingredients:

• 8 oz dried spaghetti or linguine
• 1/3 cup creamy peanut butter
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp sriracha (adjust to taste)
• 1 tsp toasted sesame oil
• 2 cloves garlic, minced
• 1/4 cup warm water
• 1/4 cup chopped roasted peanuts
• 2 green onions, thinly sliced

Instructions:

1. Cook pasta in salted boiling water according to package directions until al dente. Drain, reserving 1/4 cup pasta water.
2. Whisk together peanut butter, soy sauce, rice vinegar, honey, sriracha, sesame oil, and garlic in a large bowl. Slowly add warm water until smooth.
3. Toss drained noodles with the sauce, adding reserved pasta water 1 tbsp at a time if needed to loosen.
4. Garnish with chopped peanuts and green onions before serving.

The magic here? The sauce clings to every noodle, balancing sweet, salty, and spicy in one addictive bite.

Tip: For extra crunch, toss in shredded cucumber or matchstick carrots right before serving.

Quinoa and Black Bean Bowl

Packed with protein and vibrant flavors, this hearty bowl is a weeknight lifesaver that tastes as good as it looks.

Ingredients:

• 1 cup quinoa, rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 avocado, diced
• 1/4 cup chopped fresh cilantro
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Cook quinoa according to package instructions (usually 2 cups water per 1 cup quinoa). Fluff with a fork and let cool slightly.
2. In a skillet over medium heat, warm 1 tbsp olive oil. Add corn and sauté for 3–4 minutes until lightly charred. Stir in black beans, 1 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper; heat through (2 minutes).
3. Divide quinoa among bowls. Top with bean-corn mixture, diced avocado, and 1/4 cup cilantro. Drizzle with 2 tbsp lime juice.

The creamy avocado and zesty lime balance the smoky cumin perfectly, making every bite satisfying. Tip: For extra crunch, sprinkle with toasted pumpkin seeds right before serving.

Pesto Pasta with Cherry Tomatoes

This vibrant pesto pasta is bursting with fresh basil flavor and juicy cherry tomatoes—ready in just 20 minutes for a fuss-free weeknight win.

Ingredients:

• 12 oz dried pasta (fusilli or penne work great)
• 1/4 cup extra-virgin olive oil
• 2 cups fresh basil leaves, packed
• 1/3 cup grated Parmesan cheese, plus extra for serving
• 3 tbsp pine nuts
• 2 garlic cloves, peeled
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 pint cherry tomatoes, halved

Instructions:

1. Cook pasta in salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, pulse basil, Parmesan, pine nuts, garlic, 1/2 tsp salt, and 1/4 tsp black pepper in a food processor until finely chopped. With the motor running, slowly drizzle in 1/4 cup olive oil until smooth.
3. Toss hot pasta with pesto, adding reserved pasta water 1 tbsp at a time to loosen the sauce. Gently fold in cherry tomatoes.
4. Serve immediately with extra Parmesan and a crack of black pepper.

The magic here? Blending the pesto while the pasta cooks means no extra dishes—and those sweet tomatoes stay perfectly crisp-tender.

Tip: Toast the pine nuts in a dry skillet for 2 minutes first to deepen their nutty flavor.

Teriyaki Salmon Rice Bowl

This easy salmon rice bowl is a weeknight hero—sticky-sweet teriyaki glaze, flaky fish, and crisp veggies over steaming rice. One bite and you’ll be hooked!

Ingredients:

• 2 (6 oz) salmon fillets, skin-on
• 1 cup white or brown rice, uncooked
• 1 tbsp olive oil
• 1/4 cup low-sodium soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp grated fresh ginger
• 1 clove garlic, minced
• 1 cup shredded carrots
• 1 cup thinly sliced cucumber
• 1 tbsp sesame seeds
• 2 green onions, sliced

Instructions:

1. Cook rice according to package instructions. Keep warm.
2. Whisk together 1/4 cup soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tsp ginger, and 1 clove garlic in a small bowl.
3. Heat 1 tbsp olive oil in a skillet over medium-high. Pat salmon dry, then cook skin-side down for 4 minutes. Flip, brush with half the teriyaki sauce, and cook 3 more minutes until flaky. Remove and rest 2 minutes.
4. Pour remaining sauce into the skillet and simmer 1 minute until thickened.
5. Divide rice between bowls. Top with salmon, 1 cup carrots, 1 cup cucumber, drizzle with glaze, and sprinkle with 1 tbsp sesame seeds and green onions.

The magic here? Brushing the salmon mid-cook caramelizes the glaze into a glossy, crackly crust while keeping the inside tender.

Tip: For extra crunch, quick-pickle the cucumber in 1 tbsp rice vinegar and 1 tsp sugar while the rice cooks.

Cauliflower Fried Rice

This lighter take on fried rice swaps in riced cauliflower for grains, but keeps all the savory, garlicky goodness of the classic—plus it comes together in just 15 minutes!

Ingredients:

• 1 medium head cauliflower, riced (about 4 cups)
• 2 tbsp sesame oil, divided
• 2 large eggs, lightly beaten
• 3 cloves garlic, minced
• 1/2 cup frozen peas and carrots, thawed
• 3 tbsp low-sodium soy sauce
• 1 tsp rice vinegar
• 1/2 tsp sugar
• 2 green onions, thinly sliced

Instructions:

1. Heat 1 tbsp sesame oil in a large skillet or wok over medium-high. Add eggs and scramble until just set, about 1 minute. Transfer to a plate.
2. Add remaining 1 tbsp sesame oil to the skillet. Sauté garlic for 30 seconds until fragrant, then add peas and carrots. Cook for 2 minutes, stirring occasionally.
3. Stir in cauliflower rice and cook for 5 minutes, tossing frequently, until tender but not mushy.
4. Add soy sauce, rice vinegar, and sugar, tossing to coat evenly. Fold in scrambled eggs and green onions. Cook 1 minute more to heat through.

The magic here? The cauliflower soaks up all the umami flavors while staying satisfyingly crisp—no one will miss the rice!

Tip: For extra texture, sprinkle with toasted sesame seeds or crushed cashews right before serving.

Chicken Caesar Salad Jar

Packed with crunch and creamy dressing, this portable salad jar keeps everything fresh until you’re ready to dig in—no soggy greens here!

Ingredients:

• 1/4 cup grated Parmesan cheese
• 1/4 cup Caesar dressing (store-bought or homemade)
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1 cup chopped romaine lettuce
• 1/2 cup cooked shredded chicken
• 1/4 cup croutons

Instructions:

1. In a small bowl, whisk together the Caesar dressing, lemon juice, garlic powder, and black pepper.
2. Layer the ingredients in a 16-oz mason jar in this order: dressing mixture, Parmesan cheese, chicken, romaine lettuce, and croutons.
3. Seal the jar tightly and refrigerate for up to 4 hours. When ready to eat, shake the jar vigorously to coat everything, then pour into a bowl or enjoy straight from the jar.

The genius layering keeps the croutons crispy and the lettuce vibrant—perfect for lunches or picnics when you want a no-fuss meal that still feels special.

Tip: For extra flavor, toss the shredded chicken with a pinch of salt and a drizzle of olive oil before adding it to the jar.

Veggie and Hummus Wrap

Packed with fresh crunch and creamy hummus, this wrap is a no-cook lunch hero—ready in minutes and endlessly customizable.

Ingredients:

• 1 large whole wheat tortilla (10-inch)
• 1/3 cup classic hummus
• 1/4 cup shredded carrots
• 1/4 cup thinly sliced cucumber
• 1/4 cup baby spinach leaves
• 2 tbsp crumbled feta cheese
• 1 tbsp chopped fresh parsley
• 1/2 tsp lemon juice
• 1/4 tsp ground cumin
• Pinch of salt and black pepper

Instructions:

1. Layer: Spread hummus evenly over the tortilla, leaving a 1-inch border. Sprinkle with cumin, salt, and black pepper.
2. Add veggies: Arrange carrots, cucumber, spinach, and feta in a tight row down the center. Drizzle with lemon juice and scatter parsley on top.
3. Fold: Fold the sides of the tortilla inward, then roll tightly from the bottom up, pressing gently to seal.
4. Serve: Slice diagonally or wrap in parchment paper for easy handling.

The cumin-kissed hummus and tangy feta make this wrap anything but basic—it’s a flavor-packed handheld salad!

Tip: For a heartier version, add roasted chickpeas or sliced avocado.

Conclusion

With these 18 quick and healthy lunch recipes, you’ll never have to settle for a boring workday meal again! Whether you’re meal prepping or whipping something up last-minute, there’s a tasty option here for everyone. Give them a try, and let us know which ones you love in the comments. Don’t forget to pin your favorites for later—happy cooking!