20 Delicious Healthy Lunch Recipes Nutritious

Packing a healthy lunch shouldn’t mean sacrificing flavor—or spending hours in the kitchen! Whether you’re meal-prepping for the week or need a quick midday fix, these 20 delicious recipes are packed with nutrients to keep you energized. From vibrant salads to hearty wraps, there’s something here for every craving. Say goodbye to boring lunches and get ready to fall in love with your noon meal all over again!

Quinoa Salad with Avocado and Chickpeas

This protein-packed quinoa salad is a breeze to toss together, with creamy avocado, crunchy veggies, and a zesty lime dressing that ties it all together.

Ingredients:

• 1 cup uncooked quinoa, rinsed
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 large avocado, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup diced cucumber
• 1/4 cup finely chopped red onion
• 2 tbsp olive oil
• 2 tbsp fresh lime juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh cilantro

Instructions:

1. Cook quinoa according to package instructions (typically 2 cups water per 1 cup quinoa). Fluff with a fork and let cool for 10 minutes.
2. In a large bowl, combine cooled quinoa, chickpeas, avocado, cherry tomatoes, cucumber, and red onion.
3. In a small bowl, whisk together olive oil, lime juice, salt, and black pepper. Pour over the salad and gently toss to coat.
4. Fold in cilantro just before serving.

The lime dressing keeps the avocado bright and adds a refreshing kick, while the chickpeas give every bite a satisfying bite. Tip: For extra crunch, sprinkle with toasted pepitas right before serving!

Grilled Chicken and Veggie Wrap

Packed with smoky grilled chicken, crisp veggies, and a tangy yogurt sauce, this wrap is a lunchtime hero—ready in under 30 minutes!

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
• 1 red bell pepper, thinly sliced
• 1 cup baby spinach
• 1/4 cup plain Greek yogurt
• 1 tbsp lemon juice
• 4 large flour tortillas

Instructions:

1. Heat a grill or grill pan over medium-high. Toss chicken with 1 tbsp olive oil, 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 temp reaches 165°F. Let rest 5 minutes, then slice thinly.
2. In a small bowl, mix 1/4 cup Greek yogurt and 1 tbsp lemon juice.
3. Warm tortillas briefly in a dry skillet or microwave. Spread each with yogurt sauce, then layer with sliced chicken, bell pepper, and spinach.
4. Fold sides of tortillas inward, then roll tightly into wraps. Slice in half diagonally and serve.

The charred paprika chicken pairs perfectly with the cool, creamy sauce—plus, the wrap holds its shape beautifully for on-the-go munching.

Tip: For extra crunch, add a handful of shredded carrots or sliced cucumbers before rolling.

Lentil and Spinach Soup

This hearty, protein-packed soup comes together in under 30 minutes—perfect for busy weeknights when you need something nourishing without the fuss.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 cup dried green or brown lentils, rinsed
• 4 cups low-sodium vegetable broth
• 1 (14.5 oz) can diced tomatoes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups fresh baby spinach
• 1 tbsp lemon juice

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the onion and cook for 3–4 minutes until softened. Stir in 2 cloves garlic, 1 tsp cumin, and 1/2 tsp smoked paprika; cook for 30 seconds until fragrant.
2. Add lentils, vegetable broth, diced tomatoes, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, stirring occasionally, until lentils are tender.
3. Stir in spinach and 1 tbsp lemon juice; cook for 1–2 minutes until wilted. Taste and adjust seasoning if needed.

The lemon juice at the end brightens the earthy lentils and spinach, making every spoonful feel extra fresh. Serve with crusty bread for dunking!

Tip: For a creamier texture, blend half the soup before adding the spinach.

Mediterranean Buddha Bowl

Packed with bright flavors and wholesome ingredients, this vibrant bowl is a meal that feels as good as it tastes!

Ingredients:

• 1 cup cooked quinoa
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1 cup diced cucumber
• 1 cup halved cherry tomatoes
• 1/4 cup crumbled feta cheese
• 1/4 cup sliced Kalamata olives
• 2 tbsp lemon-tahini dressing (store-bought or homemade)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Roast the chickpeas: Preheat oven to 400°F. Toss chickpeas with olive oil, smoked paprika, garlic powder, and salt. Spread on a baking sheet and roast for 20 minutes, shaking halfway, until crispy.
2. Assemble the bowl: Divide quinoa between two bowls. Top with roasted chickpeas, cucumber, cherry tomatoes, feta, and olives.
3. Drizzle & serve: Drizzle each bowl with 1 tbsp lemon-tahini dressing and sprinkle with fresh parsley.

The contrast of creamy feta, crunchy chickpeas, and zesty dressing makes every bite exciting. Plus, it comes together faster than takeout!

Tip: For extra flavor, warm the quinoa with a pinch of cumin before assembling.

Zucchini Noodles with Pesto and Cherry Tomatoes

This light and vibrant dish is perfect for a quick summer meal—fresh zucchini noodles soak up the herby pesto, while juicy cherry tomatoes add a pop of sweetness.

Ingredients:

• 4 medium zucchinis, spiralized into noodles (about 4 cups)
• 1 cup cherry tomatoes, halved
• 1/3 cup basil pesto (store-bought or homemade)
• 2 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp grated Parmesan cheese (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add zucchini noodles and cook for 2–3 minutes, tossing gently, just until slightly softened but still crisp.
2. Remove from heat and stir in pesto, salt, and black pepper until evenly coated.
3. Gently fold in cherry tomatoes.
4. Serve immediately, topped with Parmesan if desired.

The raw crunch of the zucchini paired with the creamy pesto makes this dish feel indulgent yet refreshing—no heavy pasta required!

Tip: For extra flavor, let the noodles sit for 5 minutes after mixing to soak up the pesto (but don’t overcook, or they’ll get soggy).

Sweet Potato and Black Bean Tacos

These hearty vegetarian tacos are packed with smoky-sweet flavor and come together in under 30 minutes—perfect for busy weeknights.

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 chili powder
• 1 tsp smoked paprika
• ½ tsp ground cumin
• ½ tsp salt
• 8 small corn tortillas, warmed
• ¼ cup crumbled feta cheese
• ¼ cup chopped fresh cilantro
• Lime wedges, for serving

Instructions

1. Preheat oven to 400°F. Toss sweet potatoes with 1 tbsp olive oil, 1 tsp chili powder, 1 tsp smoked paprika, ½ tsp cumin, and ½ tsp salt. Spread on a baking sheet and roast for 20 minutes, flipping halfway, until tender and caramelized at the edges.
2. In a skillet over medium heat, warm black beans with a splash of water, mashing slightly with a fork until heated through (about 3 minutes).
3. Assemble tacos: Layer tortillas with black beans, roasted sweet potatoes, ¼ cup feta, and ¼ cup cilantro. Serve with lime wedges for squeezing.

The contrast of creamy beans, crispy-edged sweet potatoes, and tangy feta makes every bite irresistible. Tip: For extra crunch, toast the tortillas in a dry skillet for 30 seconds per side before filling.

Kale and Quinoa Stuffed Bell Peppers

These vibrant stuffed peppers are packed with protein-rich quinoa and hearty kale, making them a satisfying (and colorful!) weeknight meal.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup cooked quinoa
• 2 cups chopped kale, stems removed
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped sun-dried tomatoes
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Lightly brush the outside of the bell peppers with 1 tbsp olive oil and place them cut-side-up in a baking dish.
2. In a large bowl, combine cooked quinoa, chopped kale, feta cheese, sun-dried tomatoes, remaining 1 tbsp olive oil, garlic powder, smoked paprika, salt, and black pepper. Mix well.
3. Spoon the quinoa mixture evenly into the bell peppers, pressing down gently to pack them full.
4. Bake for 30–35 minutes until the peppers are tender and the filling is lightly browned on top.

The smoky paprika and tangy feta balance the earthy kale perfectly, while the sun-dried tomatoes add a sweet-chewy surprise in every bite.

Tip: For extra crispiness, broil the stuffed peppers for 1–2 minutes at the end—just keep an eye on them!

Cauliflower Fried Rice with Tofu

This veggie-packed twist on fried rice is so satisfying, you won’t even miss the grains—plus, crispy tofu adds a protein punch!

Ingredients:

• 1 (14-oz) block extra-firm tofu, pressed and cubed
• 2 tbsp soy sauce, divided
• 1 tbsp sesame oil, divided
• 1 tbsp olive oil
• 3 cups riced cauliflower (fresh or frozen)
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1 cup frozen peas and carrots, thawed
• 2 eggs, lightly beaten
• 1 tbsp rice vinegar
• 1/2 tsp red pepper flakes (optional)
• 2 green onions, sliced

Instructions:

1. Crisp the tofu: Heat 1/2 tbsp sesame oil in a large skillet over medium-high. Add tofu and 1 tbsp soy sauce; cook 8–10 minutes, stirring occasionally, until golden. Transfer to a plate.
2. Sauté aromatics: In the same skillet, heat olive oil and remaining 1/2 tbsp sesame oil. Add garlic, ginger, and red pepper flakes (if using); cook 30 seconds until fragrant.
3. Cook cauliflower rice: Add riced cauliflower and peas-carrots; stir-fry 5 minutes until tender. Push mixture to one side.
4. Scramble eggs: Pour beaten eggs into the empty space. Let set 20 seconds, then scramble until just cooked. Mix into cauliflower.
5. Finish: Return tofu to skillet. Add remaining 1 tbsp soy sauce and rice vinegar; toss everything together. Garnish with green onions.

The magic here? The tofu soaks up the savory sauce while staying crisp, and the cauliflower rice stays light without getting mushy.

Tip: For extra crunch, swap half the tofu with toasted cashews or almonds!

Greek Salad with Grilled Shrimp

This vibrant Greek salad gets a protein-packed upgrade with juicy grilled shrimp—perfect for a light yet satisfying meal.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 3 tbsp olive oil, divided
• 1 tsp dried oregano
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 1 English cucumber, diced
• 1 pint cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted
• 4 oz feta cheese, cubed
• 2 tbsp red wine vinegar
• 1 tbsp fresh lemon juice

Instructions:

1. Preheat grill or grill pan to medium-high. Toss shrimp with 1 tbsp olive oil, oregano, 1/4 tsp salt, and black pepper. Grill for 2–3 minutes per side until opaque and lightly charred. Set aside.
2. In a large bowl, combine cucumber, cherry tomatoes, red onion, olives, and feta.
3. Whisk together remaining 2 tbsp olive oil, red wine vinegar, lemon juice, and remaining 1/4 tsp salt. Pour over salad and toss gently.
4. Top salad with grilled shrimp and serve immediately.

The briny olives and tangy feta balance the smoky shrimp beautifully, while the crisp veggies keep every bite refreshing. Tip: For extra flavor, marinate the shrimp in the oil and spices for 15 minutes before grilling.

Avocado and Chickpea Salad Sandwich

This creamy, protein-packed Avocado and Chickpea Salad Sandwich is a lunchtime game-changer—no mayo needed, just plenty of fresh flavor and satisfying crunch.

• 1 (15 oz) can chickpeas, drained and rinsed
• 1 large ripe avocado, pitted and peeled
• 2 tbsp fresh lime juice
• 1/4 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 slices whole-grain bread, toasted
• 1/2 cup baby spinach leaves

1. In a medium bowl, mash the avocado with the lime juice, cumin, salt, and black pepper until mostly smooth (small chunks are fine).
2. Add the chickpeas and lightly mash with a fork, leaving some whole for texture.
3. Fold in the red onion and cilantro until evenly combined.
4. Divide the baby spinach between two toasted bread slices, then pile the chickpea mixture on top. Close with the remaining bread slices.

The lime and cumin brighten up the rich avocado, while the chickpeas add a hearty bite that’ll keep you full for hours.

Tip: For extra crunch, add a handful of shredded carrots or sliced cucumber to the sandwich!

Spicy Thai Peanut Noodle Salad

This vibrant noodle salad packs a punch with creamy peanut sauce, crisp veggies, and just the right amount of heat—perfect for a quick lunch or light dinner.

Ingredients:

• 8 oz rice noodles (thin or medium width)
• 1 cup shredded red cabbage
• 1 cup shredded carrots
• 1/2 cup thinly sliced bell pepper (any color)
• 1/4 cup chopped cilantro
• 1/4 cup chopped roasted peanuts
• 1/3 cup creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tbsp honey
• 1 tsp sriracha (or more to taste)
• 1 clove garlic, minced
• 1/4 tsp red pepper flakes
• 2 tbsp warm water (to thin sauce)

Instructions:

1. Cook rice noodles according to package directions. Drain, rinse under cold water, and set aside.
2. In a large bowl, whisk together 1/3 cup peanut butter, 2 tbsp soy sauce, 1 tbsp lime juice, 1 tbsp honey, 1 tsp sriracha, 1 clove minced garlic, and 1/4 tsp red pepper flakes. Add 2 tbsp warm water and stir until smooth.
3. Add noodles, red cabbage, carrots, and bell pepper to the bowl. Toss until evenly coated.
4. Garnish with cilantro and peanuts before serving.

The magic here? The sauce clings to every noodle while the veggies stay crunchy—no sad, soggy salads!

Tip: For extra protein, add shredded rotisserie chicken or baked tofu.

Roasted Veggie and Hummus Wrap

Packed with smoky roasted veggies and creamy hummus, this wrap is a satisfying lunch that comes together in under 30 minutes—no fuss, just flavor.

Ingredients

• 1 medium zucchini, sliced into ½-inch rounds
• 1 red bell pepper, sliced into strips
• 1 small red onion, sliced into wedges
• 2 tbsp olive oil
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• 4 large flour tortillas (10-inch)
• ½ cup hummus (store-bought or homemade)
• 2 cups baby spinach
• ¼ cup crumbled feta cheese (optional)

Instructions

1. Preheat oven to 425°F. Toss zucchini, bell pepper, and red onion with olive oil, smoked paprika, garlic powder, salt, and black pepper. Spread evenly on a baking sheet and roast for 20 minutes, stirring halfway, until veggies are tender and slightly charred.
2. Warm tortillas in a dry skillet for 10 seconds per side or wrap in a damp towel and microwave for 20 seconds.
3. Spread 2 tbsp hummus onto each tortilla, leaving a 1-inch border. Top with roasted veggies, baby spinach, and feta (if using). Fold in the sides, then roll tightly.
4. Slice wraps in half and serve immediately, or wrap in foil for an on-the-go meal.

The contrast of warm, smoky veggies against cool hummus and crisp spinach makes every bite irresistible—plus, it’s sturdy enough to pack without falling apart.

Tip: For extra crunch, add a handful of shredded carrots or sliced cucumbers before rolling.

Broccoli and Cheddar Stuffed Sweet Potatoes

These loaded sweet potatoes are a hearty, veggie-packed meal that feels indulgent but comes together with minimal fuss.

Ingredients:

• 4 medium sweet potatoes (about 8 oz each), scrubbed
• 1 tbsp olive oil
• 1/2 tsp kosher salt, divided
• 2 cups small broccoli florets
• 1 tbsp unsalted butter
• 1/4 tsp garlic powder
• 1/4 tsp black pepper
• 1 cup shredded sharp cheddar cheese
• 2 tbsp chopped fresh chives (optional)

Instructions:

1. Preheat oven to 400°F. Pierce sweet potatoes all over with a fork, rub with olive oil, and sprinkle with 1/4 tsp salt. Place on a baking sheet and roast for 45–50 minutes until tender.
2. Meanwhile, steam broccoli florets for 3–4 minutes until bright green and crisp-tender. Drain and set aside.
3. Let potatoes cool slightly, then slice open lengthwise. Scoop out most of the flesh into a bowl, leaving a 1/4-inch border. Mash the flesh with butter, garlic powder, pepper, and remaining 1/4 tsp salt.
4. Fold in broccoli and 3/4 cup cheddar. Spoon mixture back into potato skins, top with remaining 1/4 cup cheddar, and broil for 2–3 minutes until bubbly.
5. Garnish with chives if using. Serve warm.

The contrast of creamy filling, crispy-edged cheese, and tender broccoli turns humble ingredients into something special—perfect for when you want comfort food with a nutrient boost.

Tip: For extra crunch, sprinkle toasted breadcrumbs over the cheese before broiling.

Quinoa and Black Bean Burrito Bowl

Packed with protein and vibrant flavors, this burrito bowl is a hearty, customizable meal that comes together in under 30 minutes—perfect for busy weeknights!

Ingredients:

• 1 cup quinoa, rinsed
• 1 ½ cups water
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 red bell pepper, diced
• 1 avocado, sliced
• ¼ cup chopped fresh cilantro
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1 tsp ground cumin
• ½ tsp chili powder
• ½ tsp salt
• ¼ tsp black pepper

Instructions:

1. In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork.
2. Meanwhile, heat olive oil in a skillet over medium heat. Add red bell pepper and corn, sautéing for 5 minutes until slightly softened. Stir in black beans, cumin, chili powder, salt, and black pepper. Cook for 2 more minutes until warmed through.
3. Divide cooked quinoa between bowls. Top with the black bean mixture, avocado slices, and cilantro. Drizzle with lime juice.

The creamy avocado and zesty lime balance the smoky spices beautifully, while the quinoa adds a satisfying chew. Tip: For extra crunch, sprinkle with toasted pumpkin seeds or tortilla strips!

Grilled Salmon with Asparagus and Lemon

This bright, flavorful dish is perfect for a quick weeknight dinner or a summer cookout—juicy salmon and crisp asparagus get a zesty lift from fresh lemon.

Ingredients:

• 4 (6-oz) salmon fillets, skin-on
• 1 lb asparagus, tough ends trimmed
• 3 tbsp olive oil, divided
• 1 tsp kosher salt, divided
• ½ tsp black pepper, divided
• 1 lemon, thinly sliced (plus extra for serving)
• 2 tbsp chopped fresh dill

Instructions:

1. Prep the grill: Heat grill to medium-high (about 400°F). Brush grates lightly with 1 tbsp olive oil.
2. Season the salmon: Drizzle salmon with 1 tbsp olive oil and sprinkle with ½ tsp salt and ¼ tsp black pepper. Top each fillet with 2 lemon slices.
3. Toss the asparagus: On a tray, toss asparagus with remaining 1 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper.
4. Grill: Place salmon skin-side down and asparagus perpendicular to grates (to prevent falling through). Grill salmon for 4–5 minutes per side until flaky, and asparagus for 6–8 minutes, turning once, until charred and tender.
5. Finish: Sprinkle salmon and asparagus with fresh dill and serve with extra lemon wedges.

The lemon slices caramelize slightly on the grill, adding a subtle sweetness to balance the smoky salmon—it’s a game-changer!

Tip: For easy flipping, use a fish spatula to lift the salmon by the skin side first.

Caprese Salad with Balsamic Glaze

This classic Italian salad is a celebration of simplicity—juicy tomatoes, creamy mozzarella, and fresh basil, all drizzled with a sweet-tangy balsamic glaze.

Ingredients:

• 2 large ripe tomatoes, sliced 1/4-inch thick
• 8 oz fresh mozzarella cheese, sliced 1/4-inch thick
• 1/4 cup fresh basil leaves
• 2 tbsp extra-virgin olive oil
• 1/4 tsp flaky sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp balsamic glaze (store-bought or homemade)

Instructions:

1. Arrange alternating slices of tomatoes and mozzarella on a serving platter, slightly overlapping them.
2. Tuck fresh basil leaves between the tomato and mozzarella slices.
3. Drizzle evenly with 2 tbsp olive oil, then sprinkle with 1/4 tsp salt and 1/4 tsp black pepper.
4. Just before serving, zigzag 2 tbsp balsamic glaze over the top.

The magic here is in the contrast—cool, creamy cheese against bright tomatoes, with the rich glaze tying it all together. Perfect for when you want something impressive but effortless.

Tip: For extra flavor, let the assembled salad sit at room temperature for 10 minutes before adding the glaze.

Vegetable Stir-Fry with Brown Rice

This vibrant veggie stir-fry is a weeknight hero—packed with crunch, color, and a savory-sweet sauce that clings perfectly to 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)
• 2 green onions, sliced

Instructions

1. Cook brown rice according to package instructions. Set aside.
2. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add garlic and ginger; stir 30 seconds until fragrant.
3. Add bell pepper, broccoli, and carrot. Stir-fry 4–5 minutes until crisp-tender. Transfer veggies to a plate.
4. Reduce heat to medium. Add remaining 1 tbsp vegetable oil, soy sauce, honey, sesame oil, and red pepper flakes. Simmer 1 minute until slightly thickened.
5. Return veggies to the skillet; toss to coat. Serve over brown rice, topped with green onions.

The magic here? The honey caramelizes just enough in the sauce to balance the salty soy—no takeout required!

Tip: For extra protein, toss in cubed tofu or shredded chicken with the veggies in step 3.

Chicken and Avocado Salad Lettuce Wraps

These Chicken and Avocado Salad Lettuce Wraps are a fresh, no-cook lunch that comes together in minutes—perfect for busy days when you want something light but satisfying.

• 2 cups shredded cooked chicken (rotisserie works great!)
• 1 large avocado, diced
• 1/4 cup plain Greek yogurt
• 2 tbsp lime juice (about 1 lime)
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup finely diced red onion
• 8 large butter lettuce leaves
• 2 tbsp chopped cilantro (optional)

1. In a medium bowl, mash the avocado with the Greek yogurt, lime juice, 1/4 tsp salt, and 1/4 tsp black pepper until mostly smooth (small chunks are okay).
2. Fold in the shredded chicken, red onion, and cilantro (if using) until evenly coated.
3. Divide the mixture among the butter lettuce leaves, spooning about 1/4 cup into each.
4. Serve immediately, or refrigerate for up to 2 hours before assembling.

The cool, creamy avocado dressing clings to every bite of chicken, while the lettuce adds the perfect crisp crunch—no soggy wraps here!

Tip: For extra texture, sprinkle with crushed tortilla chips or toasted pepitas right before serving.

Tomato Basil Soup with Whole Grain Croutons

Nothing beats the cozy comfort of a creamy tomato basil soup, especially when paired with crispy homemade croutons for the perfect crunch.

Ingredients:

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 2 cups vegetable broth
• 1/2 cup heavy cream
• 1/4 cup fresh basil, chopped
• 1 tsp sugar
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups whole grain bread, cubed
• 1 tbsp melted butter
• 1/4 tsp garlic powder

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add onion and sauté for 5 minutes until soft. Stir in garlic and cook for 1 minute until fragrant.
2. Pour in crushed tomatoes and vegetable broth. Bring to a simmer, then reduce heat and cook for 15 minutes, stirring occasionally.
3. While the soup simmers, toss bread cubes with melted butter, 1 tbsp olive oil, and garlic powder. Spread on a baking sheet and bake at 375°F for 10-12 minutes until golden and crisp.
4. Blend the soup until smooth using an immersion blender (or carefully transfer to a countertop blender). Stir in heavy cream, basil, sugar, salt, and black pepper. Warm through for 2 minutes.
5. Ladle soup into bowls and top with croutons.

The secret to this soup’s velvety texture? A touch of cream blended right in—no roux required!

Tip: For extra depth, add a splash of balsamic vinegar to the soup before blending.

Spinach and Feta Stuffed Portobello Mushrooms

These hearty stuffed mushrooms are a flavor-packed vegetarian main or side, with creamy feta and garlicky spinach nestled under a crispy breadcrumb topping.

Ingredients:

• 4 large Portobello mushrooms, stems removed and gills scraped
• 2 tbsp olive oil, divided
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 2 cups fresh spinach, roughly chopped
• 2 cloves garlic, minced
• 1/2 cup crumbled feta cheese
• 1/4 cup breadcrumbs
• 1/4 tsp dried oregano

Instructions:

1. Preheat oven to 400°F. Brush mushroom caps with 1 tbsp olive oil and sprinkle with 1/4 tsp salt and black pepper. Place gill-side up on a baking sheet.
2. Heat remaining 1 tbsp olive oil in a skillet over medium. Add spinach and garlic; cook 2–3 minutes until wilted. Remove from heat and stir in feta.
3. Divide spinach mixture evenly among mushrooms. In a small bowl, mix breadcrumbs, oregano, and remaining 1/4 tsp salt; sprinkle over filling.
4. Bake 18–20 minutes until mushrooms are tender and topping is golden. Let cool 5 minutes before serving.

The contrast of juicy mushrooms, tangy feta, and that crunchy topping makes every bite irresistible. Tip: For extra richness, drizzle with balsamic glaze right before serving.

Conclusion

With 20 delicious and nutritious lunch recipes, there’s something here for every taste and dietary need! Whether you’re meal prepping or craving something fresh, these healthy options make lunchtime exciting. Try a few, leave a comment with your favorite, and don’t forget to share this roundup on Pinterest. Happy cooking!