Meal Prep Lunch Box
Packable lunches that hold well in the fridge for a few days. Rice bowls, pasta salad, and wraps give you grab-and-go options.
Serves 4
3 recipes
87 min total cook/prep
Priced at Food 4 Less - Hammond Shopping Center
$57.36 combined ingredient estimate
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Lunch · Day 1
Chicken Rice Lunch Bowl$18.38
Seasoned chicken over fluffy rice with steamed vegetables.
Serves 4 · easy · 35 min
Ingredients & prices
- chicken $2.49
- rice $1.33
- frozen vegetables $2.69
- oil $1.39
- paprika $3.49
- salt $6.99
How to prepare
About this recipe
Chicken Rice Lunch Bowl combines seasoned pan-seared chicken, fluffy rice, and tender vegetables—a balanced meal-prep friendly lunch. This american recipe serves 4 and is rated easy difficulty. Plan about 10 minutes of prep and 25 minutes of cooking.
What you will need ready
- 1 lb chicken
- 1.5 cup rice
- 2 cup frozen vegetables
- 2 tbsp oil
- 1 tsp paprika
- 0.5 tsp salt
Step-by-step
1. Cook 1.5 cup rice according to package directions; fluff and keep warm.
2. Season 1 lb chicken with 1 tsp paprika, 0.5 tsp salt, and pepper.
3. Heat 2 tbsp oil over medium-high. Cook chicken 6–7 minutes per side until 165°F.
4. Rest chicken 5 minutes; slice into strips.
5. Cook 2 cup frozen vegetables in same pan 4–5 minutes until tender-crisp.
6. Season vegetables lightly if needed.
7. Divide 1.5 cup rice among bowls.
8. Top with chicken and vegetables.
9. Spoon pan juices over bowls.
10. Serve immediately while warm.
Serving
Pack components separately for meal prep. Refrigerate up to 4 days; reheat chicken to 165°F.
Cook tips
- Pat chicken dry before searing.
- Rest before slicing.
- Do not overcook frozen vegetables.
- Taste rice before serving.
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Lunch · Day 3
Tuna Pasta Salad$24.54
Chilled pasta tossed with tuna, mayo, and crunchy celery.
Serves 4 · easy · 25 min
Ingredients & prices
- pasta $1.99
- tuna $1.99
- mayo $5.99
- celery $3.29
- salt $6.99
- pepper (optional) $4.29
How to prepare
About this recipe
Tuna Pasta Salad is a chilled picnic-style lunch: al dente pasta tossed with flaky tuna, crunchy celery, and creamy mayo. This american recipe serves 4 and is rated easy difficulty. Plan about 10 minutes of prep and 15 minutes of cooking.
What you will need ready
- 8 oz pasta
- 2 can tuna
- 0.5 cup mayo
- 2 stalk celery
- 0.5 tsp salt
- 0.25 tsp pepper (optional)
Step-by-step
1. Boil salted water. Cook 8 oz pasta al dente; drain and rinse briefly under cold water.
2. Spread pasta on a tray to cool completely.
3. Drain 2 can tuna and flake into a large bowl.
4. Dice 2 stalk celery small.
5. Add pasta, celery, 0.5 cup mayo, 0.5 tsp salt, and 0.25 tsp pepper; toss well.
6. Taste and adjust seasoning—cold dishes need a bit more salt.
7. Cover and chill at least 30 minutes.
8. Toss again before serving; add mayo if dry.
9. Serve chilled.
10. Pack in airtight containers for lunches.
Serving
Serve with fruit. Keeps refrigerated up to 3 days.
Cook tips
- Cool pasta completely before mixing.
- Dry celery well.
- Al dente pasta holds up after chilling.
- Lemon brightens flavor if added.
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Lunch · Day 5
Chicken Caesar Wrap$14.44
Grilled chicken strips wrapped with lettuce and creamy dressing.
Serves 3 · easy · 27 min
Ingredients & prices
- chicken $2.49
- tortillas $2.59
- lettuce $1.29
- dressing $2.39
- oil $1.39
- pepper (optional) $4.29
How to prepare
About this recipe
Chicken Caesar Wrap packs seasoned grilled chicken, crisp lettuce, and creamy dressing in a warm tortilla—ideal for lunch boxes and quick dinners. This american recipe serves 3 and is rated easy difficulty. Plan about 12 minutes of prep and 15 minutes of cooking.
What you will need ready
- 1 lb chicken
- 3 tortillas
- 2 cup lettuce
- 0.5 cup dressing
- 1 tbsp oil
- 0.5 tsp pepper (optional)
Step-by-step
1. Pat 1 lb chicken dry; season with salt and 0.5 tsp pepper.
2. Heat 1 tbsp oil in a skillet over medium-high. Cook chicken 6–7 minutes per side until 165°F internal.
3. Rest chicken 3 minutes; slice into thin strips.
4. Warm 3 tortillas 15 seconds per side in a dry pan until pliable.
5. Lay 2 cup lettuce down the center of each tortilla.
6. Add chicken and drizzle 0.5 cup dressing—do not over-sauce.
7. Fold sides in, roll tightly from bottom to top.
8. Slice diagonally and serve seam-side down.
9. Wrap in foil for packing; keep chilled if not eating within 2 hours.
10. Serve extra dressing on the side.
Serving
Serve halved on a plate. Refrigerate wrapped wraps up to 24 hours.
Cook tips
- Rest chicken before slicing.
- Warm tortillas resist tearing.
- Do not overfill rolls.
- Diagonal slices show layers nicely.