I’ve started preparing my lunches on a Sunday. Now although when I went shopping before this, I always knew what I was going to be having I always made my lunches in the morning which meant I had to get up earlier and when occasionally I didn’t get up earlier.. I may have a been a few minutes late for work.. NOT GOOD! Then one day a couple of weeks ago I came across some clean eating lunch ideas on Pinterest and found some really great ideas and recipes that I adapted to create my own lunches. So now, I am making my lunches on a Sunday and will be sharing my recipes with you lovely people 🙂
So with that in mind, my first week of lunches were paprika chicken with quinoa.
Ingredients – for 5 lunches
- 250g quinoa
- 400g raw chicken fillets
- 300g brussel sprouts
- 300g broccoli florets
- 1 Onion
- Low-Fat Greek Yoghurt
- Smoked Paprika
- Ground Cumin
- Garlic Salt
- Olive Oil
- Vegetables: Pre-heat the oven to 180°C. Cut the bottom of the sprouts then half the and pop them onto a baking tray. Then take the broccoli florets and put them on the tray. Drizzle a tbsp of olive oil over the vegetables and some salt and pepper. Then put them in the oven for about 15-20 mins.
- Quinoa: Firstly rinse the quinoa under a tap in a sieve. Then pop it into a saucepan of boiling water for about 18-20 mins. When it is just about ready drain the quinoa then put it back into the saucepan and pop the lid on for another 20 mins. It makes the quinoa all light and fluffy as it is steaming itself.
- Chicken, Onion and Spices: Cut up the chicken into bite size pieces and roughly chop the onion. Next take the 5 spices and mix them up into a bowl. The amount of paprika should depend on how spicy you want your chicken. Heat up 1tbsp of olive oil on a frying pan over medium heat. Mix the chicken in with the spices making sure it has a good coverage and put into the frying pan along with the onion. Once the chicken is thoroughly cooked through, take off the heat.
- I pop each part into separate containers so that they don’t get soggy during the week. Then each morning, I simply put servings into my days tupperware and add some greek yoghurt and boom LUNCH!