Fitness

5 Healthy Lunch Ideas For The Office

With many employers heeding official government advice to send workers back to the office, it may be time to wave goodbye to the humble plate that has served your lunches for the last few months in lockdown and dig out that old Tupperware out from the back of the cupboard to help you prepare healthy lunches to eat at your desk.

And, although the temptation to head that local cafe for packaged food or a sandwich, these speedy lunches from Gousto only take 10 minutes to make.

From protein-packed to vegetarian-friendly, these recipes not only taste great, but can help contribute to a balanced diet.

Let’s get going, shall we?

Smoky Spanish Chicken Rice

This 10-minute Spanish rice has everything – smoky chicken, roasted garlic, zingy lemon juice and crisp green beans – and it’s all made in one pan!

Ingredients

  • 1 Lemon
  • 250g British Diced Chicken Breast
  • Chicken Breast Fillet (100%)
  • 2 Tsp Smoked Paprika
  • Ground Smoked Paprika
  • 80g Trimmed Fine Green Beans
  • Trimmed Fine Green Beans
  • 5g Parsley
  • Flat Parsley (100%)
  • 1 Knorr Chicken Stock Cube
  • 300g Steamed White Basmati Rice
  • 1 Roasted Garlic Paste Sachet
  • 1 Mayonnaise Sachet

Method

  1. Boil half a kettle. Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat
  2. Chop the green beans in half (cut them in one bunch for speed!)
  3. Once hot, add the roasted garlic paste, diced chicken and green beans to the pan and cook for 2 min
  4. Squeeze the pouch[es] of steamed white basmati rice to separate the grains. Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot

Tip: If you’re cooking two pouches, pop them in together but increase the microwave cook time accordingly!

Miso Mushroom Stir Fry

Get this delicious plant-based dish on the table in minutes. Pan-fried portobello, chestnut and baby chestnut mushrooms are cooked in an intense miso, sesame and chilli sauce.

Ingredients

  • 1 Soy Sauce Sachet
  • 1 Spring Onion
  • 1/2 Tsp Dried Chilli Flakes
  • 50g Baby Kale
  • 1 Tbsp White Miso Paste
  • 1 Chilli Jam Pot
  • 1 Ginger Paste Sachet
  • 1 Toasted Sesame Oil Sachet
  • 80g Baby Button Mushrooms
  • 240g Chestnut Mushrooms
  • 150g Portobello Mushrooms
  • 1 Toasted Sesame Seed Sachet
  • 300g Steamed White Basmati Rice

Method

  1. Heat a very large, wide-based pan (preferably non-stick) with a matching lid, with a drizzle of vegetable oil over a high heat. Meanwhile, slice the portobello mushrooms
  2. Once hot, add the portobello mushrooms to the pan with the baby chestnut mushrooms. Crumble over the chestnut mushrooms and cook for one minute.
  3. Add the miso paste, ginger paste, soy sauce, toasted sesame oil, chilli jam and chilli flakes (can’t handle the heat? Go easy!) to the pan with 1 tbsp [2 tbsp] water and give everything a good mix up. Cook, covered, for a further two minutes or until the mushrooms have softened
  4. Meanwhile, squeeze the pouch[es] of steamed white basmati rice to separate the grains. Tear the top corner of the pouch[es] (just a little!) and microwave for two minutes or until piping hot
  5. Add the baby kale to the pan and cook, covered, for one to two minutes further or until wilted. Meanwhile, slice the spring onion[s] finely.
  6. Serve the miso mushroom stir-fry with the heated rice to the side. Garnish with the sliced spring onion and sesame seeds.

Tip: if you’re cooking two pouches, pop them in together but increase the microwave cook time accordingly

Smoky Halloumi Tacos With Tomato Salsa

For this speedy lunch, you’ll grill halloumi, zap tortillas in the microwave, whip up a fiery chipotle yoghurt and homemade salsa, and let everyone make their own tacos if you’re sharing!

Ingredients

  • 1 Lime
  • 1 Little Gem Lettuce
  • 6 White Tortilla Wraps
  • 125g Cherry Tomatoes
  • 1 Tsp Smoked Paprika
  • 5g Coriander
  • 200g Halloumi Cheese
  • Natural Yoghurt (80g)
  • 1 Chipotle Paste Sachet (20g)

Method

  1. Preheat the grill to a high heat. Slice the halloumi into 12 [24] slices
  2. Add the halloumi slices to a baking tray. Drizzle with vegetable oil and sprinkle over the smoked paprika.
  3. Put the tray directly under the grill for 4-5 min or until warmed through and softened
  4. Meanwhile, pick the coriander leaves, discarding the stalks. Chop the cherry tomatoes roughly and chop the coriander leaves and tomatoes together for 30 seconds until combined.
  5. Transfer the chopped tomato and coriander to a bowl. Add the juice of 1/2 [1] lime and season with a pinch of salt and pepper – this is your tomato salsa
  6. Combine the chipotle paste (can’t handle the heat? Go easy!) and natural yoghurt in a small bowl – this is your chipotle yoghurt. Add the tortillas to a plate. Put the plate in the microwave and cook for 1-2 min, or until warmed through
  7. Shred the little gem lettuce. Cut the remaining lime into wedges.
  8. Set the warmed tortillas, shredded gem, grilled halloumi, tomato salsa and chipotle yoghurt in the centre of the table, ready to share.
  9. Garnish with the lime wedges and let everyone dig in

Thai Basil Pork With Green Beans

You’ll stir-fry pork mince and green beans in a fragrant chilli, ginger and garlic sauce. Serve with fragrant basil and basmati rice.

Ingredients

  • 1 Red Chilli
  • 1 Soy Sauce Sachet
  • 20g Basil
  • 120g Trimmed Fine Green Beans
  • 250g British Pork Mince
  • 1 Fish Sauce Sachet
  • 1 Hoisin Sauce Sachet
  • 1 Bag Of Fried Onions
  • 300g Steamed White Basmati Rice
  • 1 Roasted Garlic Paste Sachet
  • 1 Ginger Paste Sachet

Method

  1. Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over the highest heat. Chop the green beans in half.
  2. Once hot, add the pork mince and chopped green beans to the pan and cook for 3 min, breaking the mince up with a wooden spoon as you go
  3. Squeeze the pouch[es] of steamed white basmati rice to separate the grains. Tear the top corner of the pouch[es] (just a little!) and put the pouch in the microwave for 2 min or until piping hot.
  4. Slice the red chilli[es] finely. Combine the sliced chilli (can’t handle the heat? Go easy!), ginger paste, roasted garlic paste, hoisin sauce, soy sauce and fish sauce in a small bowl – this is your fragrant sauce.
  5. Add the fragrant sauce to the pan and cook for 30 seconds.
  6. Add a small splash of water and cook for a further two to three minutes or until the pork is cooked through and the sauce has thickened.
  7. Once thickened, rip the basil leaves into the pan and give everything a good mix up – this is your Thai basil pork with green beans
  8. Garnish with the fried onions and let everyone dig in

Note: Please make sure you cook your pork thoroughly (until there’s no pink meat and it’s piping hot!) as cooking equipment varies

Cheesy Black Bean Chilli

A Mexican chilli should take hours, but this one’s extra speedy! To amp up the smokiness of your beans, you’ll simmer them with paprika and chipotle before serving in warm tortillas with cheese.

Ingredients

  • 1 Lime
  • 1 Spring Onion
  • 10g Coriander
  • 6 White Tortilla Wraps
  • 40g Cheddar Cheese
  • 2 Tsp Smoked Paprika
  • 2 Tsp Ground Cumin
  • 1 Can Of Tomato Frito
  • 1 Knorr Vegetable Stock Cube
  • 1 Can Of Black Beans
  • 1 Can Of Red Kidney Beans
  • 1 Roasted Garlic Paste Sachet
  • Natural Yoghurt
  • 1 Chipotle Paste Sachet

Method

  1. Boil a kettle. Drain and rinse the kidney beans and black beans
  2. Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat.
  3. Trim, then chop the spring onions roughly (chop them in one bunch for speed!)
  4. Once hot, crumble the Knorr vegetable stock cube[s] into the pan. Add the roasted garlic paste, smoked paprika and ground cumin and cook for 30 seconds.
  5. Add the drained beans, tomato frito, chipotle paste, 200ml [350ml] boiled water and the juice of 1/2 [1] lime. Bring to the boil over a high heat and cook for three minutes.
  6. Meanwhile, add the tortilla wraps to a plate. Put the plate in the microwave for 1-2 min or until the tortillas are warmed through.
  7. Grate the cheddar cheese. Chop the coriander roughly. Cut the remaining lime into wedges
  8. Once done, mash some of the beans lightly with a masher and give everything a good mix up until combined and thickened – this is your black bean chilli
  9. Garnish with the chopped coriander, grated cheese, chopped spring onions and lime wedges
  10. Dollop over the natural yoghurt and let everyone dig in

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