Is your New Year’s resolution to save a few dollars on lunch and bring your own? This recipe for an easily prep-able and pack-able lunch that’s filling and delicious. It’s easy to make, even if you aren’t the most skilled cook, without skimping on flavor. We hope you enjoy your homemade lunch!
Ingredients for the chicken:
Around 1 ½ lbs. chicken breasts
3 T olive oil
Juice from 1 large lemon (or 2 small lemons)
1 clove garlic, minced
2 T dried oregano
Salt and pepper to taste
Ingredients for the sides:
2 cups dry long grain rice (white or brown)
1 red onion
Ingredients for the Greek vinaigrette:
¼ cup extra-virgin olive oil
3 T red wine vinegar
1 clove garlic, minced
½ tsp dried oregano
¼ tsp Dijon mustard
¼ tsp salt
A pinch of ground black pepper
Cut your chicken breast into chunks. Put them in a large bowl and set aside.
Mince your clove of garlic, if you’re not using pre-minced. Add it to the bowl.
Cut your lemon in half and remove the seeds. Juice it directly into the bowl.
Add your olive oil, friend oregano, salt, and pepper. Stir everything to combine.
Cover your bowl and set it in the refrigerator while you work on your rice, vegetables, and dressing.
Prepare your rice according to the instructions on the package.
While your rice is cooking, you can make your dressing and chop the vegetables.
Mince another clove of garlic if you’re not using pre-minced. Add it to a container of your choice with a sealable lid.
Add your olive oil, red wine vinegar, dried oregano, Dijon mustard, salt, and pepper to the container. Seal the lid on tight and shake until everything is well combined. Put it in the refrigerator.
Peel and chop your cucumber. Chop your red onion and tomatoes. Set them in a sealable container and put them in the refrigerator.
Remove your marinating chicken from the refrigerator and pour everything into a pan on medium-high heat.
Cook the chicken in the pan until it’s fully cooked and has some color on both sides.
Put it in a sealable container and set it aside to cool down for a few minutes before putting it in the refrigerator.
The night before or the morning of, pack yourself a lovely lunch! Put some rice and chicken in a container along with your veggies, plus a sprinkling of feta cheese if you desire. Pack a little container of your dressing to put on top later. If you want a hot lunch, I recommend packing the veggies in a separate little container, so you can heat up your chicken and rice. Throw in some utensils and a drink, and you’re set for lunch.