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Lunch recipes - 2017 recipes

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Dreading the treadmill time you'll have to clock to burn off these babies? No worries

  • 12 ounces chicken-breast halves, skinless boneless
  • 1 egg, slightly beaten
  • 1 tablespoon honey
  • 1 teaspoon prepared mustard
  • 2 cups cornflakes, finely crushed
  • Dash black pepper
4.5/5 (18 Votes)

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A slight simmer and extra cheese ensures the perfect 'thickness' to the sauce in this classic and simple chicken fe...

  • Kosher salt
  • 12 ounces fettuccine
  • Olive oil, for tossing
  • 12 ounces chicken breast, boneless, skinless (about 2)
  • Freshly ground black pepper
  • 1 stick (8-tablespoons) unsalted butter
  • 2 cups heavy cream
  • 2 pinches nutmeg, freshly grated
  • 1 1/2 cups Parmigiano-Reggiano cheese, freshly grated
4.6/5 (9 Votes)

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A dinner recipe that everyone can agree on, this cheesy broccoli chicken bake is easy and delicious! Can be served ...

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cups cooked chicken, cubed
  • 1 can cream of chicken soup
  • 1/2 cup sour cream
  • 2 1/2 cups cooked white rice
  • 2 cups broccoli florets, steamed
  • 3/4 cup parmesan or cheddar cheese, grated
  • 2 tablespoons butter
4.6/5 (9 Votes)

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Crockpot

  • 3 lbs Boneless, Skinless Chicken Thighs
  • 1 envelope Ranch Dressing Mix
  • 1 envelope Au Jus Gravy Mix or Brown Gravy Mix
  • 1/2 Stick of Butter (1/4 Cup)
  • 6 Pepperoncinis (hot chili peppers)
4.4/5 (10 Votes)

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Stir the soup, milk, peas, chicken and noodles in a 1 1/2 quart casserole

  • 1 can (10 3/4 ounces) Cream of Chicken Soup
  • 1/2 cup milk
  • 1 cup frozen peas
  • 1 can (12.5 ounces) Premium White Chunk Chicken Breast in Water, drained
  • 1/4 of a 12-ounce package medium egg noodles (about 2 cups), cooked and drained
  • 2 tablespoons dry bread crumbs
  • 1 tablespoon butter, melted
  • 1/2 cup grated Parmesan cheese
4.6/5 (9 Votes)

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Easy black bean soup with boneless chicken thigh pieces using coconut oil

  • 2 Tbs coconut oil
  • 1 small onion chopped
  • 1 Tbs chili powder
  • 1 tsp ground cumin
  • 2 15-ounce cans of black beans, rinsed
  • 3 cups of water
  • 3/4 cup of prepared mango salsa
  • 1/4 tsp salt
  • cooked boneless, skinless chicken thighs cut into bite sized pieces.
4.6/5 (9 Votes)

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It's easy to make homemade curry with carrots and potatoes

  • 1 large onion, sliced
  • 1 (3 1/2–4 pound) package chicken drumsticks
  • 3 tablespoons vegetable oil
  • 1 1/2 tablespoons salt (adjust for taste in the end)
  • 1 1/2 heaping Tbsp. Garlic powder
  • 1 1/2 heaping tablespoons onion powder
  • 1/2 heaping teaspoons black pepper
  • 2 teaspoons heaping Accent
  • 3 to 4 heaping tablespoons curry powder
  • 9 cups water
  • 2 cups baby carrots
  • 4 to 6 potatoes, peeled and cubed
  • 1 cup coconut milk
  • 1/2 cup cornstarch
4.1/5 (24 Votes)

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1. Preheat oven to 375 degrees 2

  • 1 lb boneless chicken breasts
  • 2 zucchini, sliced
  • 2 red bell peppers, thinly sliced
  • 1 yellow onion, thinly sliced
  • 1/2 cup kalamata olives (optional)
  • 2 cloves minced garlic
  • 2 tbs olive oil
  • 1 tsp dried oregano
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 3 oz crumbled feta cheese
  • 1 tbs balsamic vinegar
4.6/5 (5 Votes)

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Chicken turns this Greek-inspired salad into a substantial main course

  • 1/3 cup red-wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped fresh dill, or oregano or 1 teaspoon dried
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 6 cups chopped romaine lettuce
  • 2 1/2 cups chopped cooked chicken, (about 12 ounces; see Tip)
  • 2 medium tomatoes, chopped
  • 1 medium cucumber, peeled, seeded and chopped
  • 1/2 cup finely chopped red onion
  • 1/2 cup sliced ripe black olives or Kalamata Olives
  • 1/2 cup crumbled feta cheese
4.6/5 (5 Votes)

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Step 1: In a medium bowl, toss chicken breast strips with mayonnaise to coat

  • 1 pound boneless, skinless chicken breast cut into 1/2" strips (approx. 16)
  • 1/4 cup sriracha mayonnaise, plus more for garnish when serving
  • 1 1/4 cups almond meal (or panko breadcrumbs)
  • 2 teaspoons kosher salt
  • 1 teaspoon garlic powder
  • a few cranks of freshly ground pepper
  • 3 Tablespoons grated Parmesan cheese
  • 2 Tablespoons olive oil
  • 2 ripe avocados, peeled and sliced
  • 2 green onions (scallions), green ends sliced into thin strips
  • 2 heads butter lettuce, leaves separated, washed and dried
  • White rice, cooked
4.6/5 (5 Votes)

By

Preheat oven to 350 degrees

  • 1 1/2 cups uncooked white quinoa
  • 1 14-oz can black beans, drained and rinsed
  • 1 1/2 cups salsa (I use fresh)
  • 2 cups chicken broth (add more during cooking if needed)
  • Sea salt and ground pepper to taste
  • 3 cups shredded pepper-jack cheese, divided in half
  • 3 tbsp extra virgin olive oil
  • 4 cloves minced garlic (optional)
  • 2 small jalapeños, deseeded and finely diced
  • 1 onion, sliced and chopped into large pieces
  • 3 bell peppers, sliced then chopped into large pieces
  • 2 tsp Fajita seasoning (optional)
  • 1 1/4 lbs boneless, skinless chicken breast, cut into small pieces
  • 2 tbsp Fajita seasoning
4.6/5 (5 Votes)

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I keep frozen chicken breasts in my freezer for fast meals

  • 1 cup mild or medium salsa
  • 1 onion, diced
  • 1 cup tomato sauce
  • 2 Tablespoons tomato paste
  • 1 Tablespoon cumin
  • 1 Tablespoon chili powder
  • 2 cloves garlic, minced
  • olive oil
  • 4 large boneless, skinless chicken breasts, frozen*
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of pepper
  • 2 fresh limes, juiced
  • 1 cup grated low-fat Mozzarella (I used a Mexican blend of Monterey Jack and Cheddar)
  • Fresh Cilantro (for garnish)
  • Sliced green onion (for garnish)
4.6/5 (5 Votes)

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