Are you tired of the same old lunch routine? Do you find yourself scrambling to come up with something delicious and satisfying on busy weekdays? Look no further! We’ve got 20 mouth-watering, flavorful, and easy-to-make lunch recipes that are sure to brighten up your day.
From classic comfort food to international twists, these recipes showcase a wide range of flavors and cuisines. Whether you’re in the mood for something creamy and cheesy or spicy and savory, we’ve got you covered. And the best part? Each recipe is quick, easy, and can be prepared in no time at all!
In this article, we’ll be diving into 20 delectable lunch recipes that are perfect for busy weekdays. From pasta dishes to salads, sandwiches, and more, there’s something for everyone. So grab a cup of coffee (or your favorite beverage), get cozy, and let’s dive in!
Creamy Garlic Parmesan Pasta with Grilled Chicken
Elevate your pasta game with this rich and satisfying dish, featuring grilled chicken, creamy garlic sauce, and a sprinkle of parmesan cheese.
Ingredients:
– 8 oz. pasta (such as penne or fusilli)
– 1 lb. boneless, skinless chicken breasts
– 2 cloves of garlic, minced
– 1/2 cup heavy cream
– 1 tablespoon butter
– 1 cup grated parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat. Season chicken with salt and pepper. Grill for 5-6 minutes per side, or until cooked through.
2. Cook pasta according to package instructions. Drain and set aside.
3. In a large skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute.
4. Pour in heavy cream and stir to combine. Bring mixture to a simmer and let cook for 2-3 minutes, or until slightly thickened.
5. Stir in parmesan cheese until melted and smooth. Season with salt and pepper to taste.
6. Toss cooked pasta in creamy sauce and top with grilled chicken.
Cooking Time: 20-25 minutes
Spicy Thai Peanut Noodle Salad
A flavorful and refreshing salad that combines the creaminess of peanut sauce with the spiciness of Thai chili peppers, all tossed together with crunchy noodles.
Ingredients:
– 8 oz rice noodles
– 1/2 cup creamy natural peanut butter
– 1/4 cup soy sauce
– 2 tablespoons honey
– 2 tablespoons lime juice
– 1 tablespoon grated fresh ginger
– 1-2 Thai chili peppers, seeded and chopped (depending on desired level of spiciness)
– 1/4 cup chopped cilantro
– Salt to taste
Instructions:
1. Cook the rice noodles according to package instructions. Drain and set aside.
2. In a blender or food processor, combine peanut butter, soy sauce, honey, lime juice, and ginger. Blend until smooth.
3. Add the chopped chili peppers to the peanut mixture and blend until well combined.
4. In a large bowl, combine cooked noodles, peanut-chili sauce, and cilantro. Toss to combine.
5. Season with salt to taste.
Cooking Time: 15-20 minutes
Loaded Veggie Quesadillas with Avocado Crema
Elevate your snack game with these loaded veggie quesadillas, packed with sautéed veggies and gooey cheese. Top them off with a creamy avocado spread for the ultimate treat.
Ingredients:
– 4 whole wheat tortillas
– 1/2 cup shredded Monterey Jack cheese
– 1/2 cup mixed sautéed vegetables (bell peppers, onions, mushrooms, etc.)
– 1 ripe avocado, mashed
– 1 tablespoon lime juice
– Salt and pepper to taste
– Optional: sour cream, salsa, cilantro for added flavor
Instructions:
1. Preheat a large skillet or griddle over medium-high heat.
2. Place a tortilla in the skillet and sprinkle with half of the cheese.
3. Add 1/4 cup of sautéed veggies on top of the cheese.
4. Fold the tortilla in half to enclose the filling.
5. Cook for 2-3 minutes or until the tortilla is crispy and the cheese is melted.
6. Flip and cook for an additional 2 minutes.
7. Repeat with remaining ingredients.
8. Serve with mashed avocado, lime juice, salt, and pepper.
Cooking Time: 12-15 minutes (4 quesadillas)
Mediterranean Chickpea and Feta Wrap
Savor the flavors of the Mediterranean with this delicious wrap, packed with protein-rich chickpeas, tangy feta cheese, and crunchy veggies.
Ingredients:
– 1 whole wheat pita bread
– 1/2 cup cooked chickpeas
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped cucumber
– 1/4 cup sliced red bell pepper
– 2 tablespoons hummus
– Salt and pepper to taste
– Fresh parsley leaves for garnish (optional)
Instructions:
1. Preheat a non-stick skillet or grill over medium heat.
2. In the pita bread, spread a layer of hummus.
3. Top with chickpeas, feta cheese, cucumber, and red bell pepper.
4. Season with salt and pepper to taste.
5. Cook the wrap in the skillet or grill for 2-3 minutes on each side, until the pita is crispy and the filling is heated through.
6. Garnish with fresh parsley leaves, if desired.
7. Serve immediately and enjoy!
Cooking Time: 10-12 minutes
Honey Sriracha Glazed Salmon with Quinoa
Elevate your dinner game with this sweet and spicy salmon dish, served atop a nutritious quinoa base.
Ingredients:
– 4 salmon fillets (6 oz each)
– 1/2 cup honey
– 1/4 cup Sriracha sauce
– 2 tbsp soy sauce
– 2 tbsp brown sugar
– 2 tbsp rice vinegar
– 1 tsp grated ginger
– 1 cup quinoa, rinsed and drained
– 2 cups water
– Salt and pepper to taste
– Fresh green onions for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together honey, Sriracha sauce, soy sauce, brown sugar, rice vinegar, and grated ginger.
3. Place salmon fillets on a baking sheet lined with parchment paper. Brush the glaze evenly over each fillet.
4. Bake for 12-15 minutes or until cooked through.
5. Cook quinoa according to package instructions using 2 cups of water.
6. Season with salt and pepper to taste.
7. Garnish with fresh green onions, if desired.
Cooking Time: 20-25 minutes
Caprese Stuffed Portobello Mushrooms
A flavorful twist on the classic Caprese salad, this recipe combines juicy portobello mushrooms with creamy mozzarella, tangy tomatoes, and fragrant basil for a delightful appetizer or side dish.
Ingredients:
– 4 large portobello mushrooms, stems removed and caps cleaned
– 1 cup fresh mozzarella cheese, sliced
– 2 large tomatoes, diced
– 1/4 cup fresh basil leaves, chopped
– Salt and pepper to taste
– Extra-virgin olive oil for drizzling
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together mozzarella cheese, tomato dice, and basil leaves.
3. Stuff each mushroom cap with the cheese-tomato mixture, dividing it evenly among the four mushrooms.
4. Place stuffed mushrooms on a baking sheet lined with parchment paper.
5. Drizzle with olive oil and season with salt and pepper to taste.
6. Bake for 15-20 minutes or until mushrooms are tender and filling is heated through.
7. Serve warm and enjoy!
Cooking Time: 15-20 minutes
BBQ Pulled Pork Sliders with Coleslaw
A classic combination that’s perfect for casual gatherings or a quick dinner, these BBQ pulled pork sliders are served with a refreshing side of coleslaw. A flavorful and easy-to-make recipe that’s sure to please!
Ingredients:
– 2 pounds boneless pork shoulder
– 1/4 cup BBQ sauce
– 4 hamburger buns
– Coleslaw (store-bought or homemade)
– Pickle slices (optional)
Instructions:
1. Preheat the oven to 300°F (150°C).
2. In a large Dutch oven, combine the pork shoulder and BBQ sauce.
3. Cover and bake for 6-8 hours or until the pork is tender and easily shreds with a fork.
4. Shred the pork with two forks and set aside.
5. Split the hamburger buns in half and toast lightly.
6. Assemble the sliders by spooning the pulled pork onto the buns, followed by a dollop of coleslaw.
7. Top with pickle slices if desired.
Cooking Time: 6-8 hours (oven), 30 minutes to assemble
Lemon Herb Grilled Shrimp and Orzo Salad
Brighten up your summer with this refreshing salad featuring succulent grilled shrimp, toasted orzo, and a zesty lemon herb dressing.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1 cup orzo pasta
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup freshly chopped parsley
– 1/4 cup freshly chopped dill
– 2 lemons, juiced (about 2 tablespoons)
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together olive oil, garlic, parsley, and dill.
3. Brush the mixture onto both sides of the shrimp.
4. Grill shrimp for 2-3 minutes per side, or until pink and cooked through.
5. Cook orzo according to package instructions. Drain and set aside.
6. In a large bowl, whisk together lemon juice and salt and pepper to taste.
7. Add cooked orzo and grilled shrimp to the bowl. Toss to combine.
8. Serve immediately, garnished with additional parsley if desired.
Cooking Time: 15-20 minutes
Teriyaki Beef and Broccoli Stir-Fry
A classic Asian-inspired dish that combines tender beef, crisp broccoli, and a sweet teriyaki sauce.
Ingredients:
– 1 pound beef strips (sirloin or ribeye)
– 2 cups broccoli florets
– 1/4 cup teriyaki sauce
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
2. Add the beef strips and cook until browned, about 3-4 minutes. Remove from skillet and set aside.
3. In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the broccoli and garlic; stir-fry for 2-3 minutes or until broccoli is tender-crisp.
4. Return the beef to the skillet and pour in the teriyaki sauce. Stir-fry everything together for an additional minute.
5. Season with salt and pepper to taste. Garnish with chopped green onions, if desired.
6. Serve immediately over steamed rice or noodles.
Cooking Time: 12-15 minutes
Spinach and Ricotta Stuffed Shells
Get ready for a creamy, cheesy, and utterly delicious pasta dish!
Ingredients:
– 12 jumbo shells
– 1 package frozen chopped spinach, thawed and drained
– 8 oz ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, lightly beaten
– 1 tsp dried basil
– Salt and pepper to taste
– 1 tbsp olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook shells according to package instructions until al dente. Drain and set aside.
3. In a medium bowl, combine spinach, ricotta cheese, Parmesan cheese, egg, basil, salt, and pepper. Mix well.
4. Stuff each shell with the spinach-ricotta mixture, placing them in a baking dish as you go.
5. Drizzle olive oil over the stuffed shells.
6. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Crispy Baked Chicken Tenders with Honey Mustard
Elevate your chicken game with this easy and flavorful recipe that yields crispy, juicy tenders smothered in a sweet and tangy honey mustard glaze.
Ingredients:
– 2 lbs chicken breast tenderloins
– 1/2 cup plain Greek yogurt
– 1 tablespoon honey
– 1 tablespoon Dijon mustard
– 1 teaspoon garlic powder
– Salt and pepper to taste
– 1 cup panko breadcrumbs
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together yogurt, honey, mustard, garlic powder, salt, and pepper.
3. Add the chicken tenders and toss until fully coated.
4. Dip each tender in panko breadcrumbs, pressing gently to adhere.
5. Line a baking sheet with parchment paper and place the coated tenders in a single layer.
6. Bake for 20-22 minutes or until cooked through and crispy.
7. While the tenders are baking, mix together honey and mustard for the glaze.
8. Remove from oven and brush with the honey mustard glaze.
Cooking Time: 20-22 minutes
Mexican Street Corn and Black Bean Bowl
Get ready to fiesta with this flavorful and nutritious bowl! This recipe combines the sweetness of grilled corn, the earthiness of black beans, and the tanginess of a squeeze of lime juice.
Ingredients:
– 4 ears of corn, husked and silked
– 1 can black beans, drained and rinsed
– 2 tablespoons olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– Lime wedges for serving (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Grill corn ears for 10-12 minutes, turning every 2-3 minutes, until slightly charred.
3. In a large skillet, heat olive oil over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
4. Stir in cumin and season with salt and pepper to taste.
5. Add black beans to the skillet and stir to combine with the onion mixture.
6. Grill or boil corn ears until slightly tender.
7. Serve black bean mixture over grilled corn, squeezing a sliver of lime juice on top (if desired).
Cooking Time: 20-25 minutes
One-Pot Creamy Tomato Basil Soup with Grilled Cheese
A comforting, creamy soup paired with a crispy grilled cheese sandwich for the perfect meal.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 cups chopped fresh tomatoes (or 1 can of crushed tomatoes)
– 1 cup chicken or vegetable broth
– 1/2 cup heavy cream
– 1 teaspoon dried basil
– Salt and pepper, to taste
– 4 slices of bread
– 2 tablespoons butter
– Optional: grated Parmesan cheese for topping
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the chopped tomatoes, broth, heavy cream, basil, salt, and pepper. Stir to combine.
4. Bring the mixture to a simmer and let cook for 15-20 minutes or until the soup has thickened slightly.
5. Meanwhile, butter two slices of bread and place them in a skillet over medium heat. Cook until golden brown and crispy, flipping halfway through.
6. Assemble the sandwiches with grilled cheese and serve alongside the warm soup.
Cooking Time: 30-40 minutes
Garlic Butter Steak and Mushroom Skillet
A hearty, one-pan meal that combines the flavors of garlic butter steak with sautéed mushrooms, perfect for a quick weeknight dinner.
Ingredients:
– 1.5 lbs flank steak, sliced into thin strips
– 2 tablespoons unsalted butter
– 3 cloves garlic, minced
– 8 oz mixed mushrooms (button, cremini, shiitake), sliced
– 1/4 cup all-purpose flour
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat skillet over medium-high heat.
2. Add butter; once melted, add garlic and sauté for 1 minute.
3. Add mushrooms; cook until they release their moisture and start browning, about 4-5 minutes.
4. Add steak strips to the skillet; season with salt and pepper.
5. Cook steak for 3-4 minutes per side or until it reaches desired level of doneness.
6. Remove from heat; sprinkle with flour and toss gently to coat.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 12-15 minutes
Pesto Chicken and Sun-Dried Tomato Panini
Pesto Chicken and Sun-Dried Tomato Panini Recipe
This recipe combines the flavors of creamy pesto chicken with sweet sun-dried tomatoes, all wrapped up in a crispy panini. Perfect for a quick lunch or dinner!
Ingredients:
– 1 lb boneless, skinless chicken breast
– 2 tbsp pesto
– 1 cup mixed greens
– 1/4 cup sun-dried tomatoes, chopped
– 2 slices of baguette
– 2 tbsp mayonnaise
– 1/4 cup shredded mozzarella cheese
– Salt and pepper to taste
Instructions:
1. Preheat a panini press or grill to medium-high heat.
2. In a small bowl, mix together pesto and chicken breast until coated.
3. Grill the chicken for 5-6 minutes per side, or until cooked through.
4. Meanwhile, toast the baguette slices.
5. Assemble the paninis by spreading mayonnaise on each slice, followed by mixed greens, sun-dried tomatoes, and grilled chicken.
6. Top with mozzarella cheese and season with salt and pepper.
7. Place the paninis in the press or grill for 2-3 minutes, or until crispy and melted.
Cooking Time: 15-20 minutes
Sweet and Spicy Korean Beef Rice Bowls
A flavorful and filling meal that combines the sweetness of caramelized onions, the spiciness of gochujang, and the savory taste of tender beef. This recipe is perfect for a quick weeknight dinner or a satisfying lunch.
Ingredients:
– 1 lb beef (sirloin or ribeye), sliced into thin strips
– 2 cups cooked white rice
– 2 tablespoons Gochujang paste
– 1 tablespoon soy sauce
– 1 tablespoon honey
– 2 cloves garlic, minced
– 1 cup caramelized onions (see note)
– 1/4 cup chopped green onions, for garnish
– Salt and pepper, to taste
– Sesame seeds, for garnish (optional)
Instructions:
1. Cook the rice according to package instructions.
2. In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add the beef and cook until browned, about 3-4 minutes. Remove from heat and set aside.
3. In the same skillet, add the Gochujang paste, soy sauce, honey, garlic, and caramelized onions. Cook for 2-3 minutes, stirring frequently.
4. Add the cooked beef back into the skillet and stir to combine with the sauce.
5. Divide the cooked rice onto bowls, top with the beef mixture, and garnish with green onions and sesame seeds (if using).
Cooking Time: 20-25 minutes
Avocado Tuna Salad Lettuce Wraps
A refreshing twist on the classic tuna salad, this recipe combines the creaminess of avocado with the protein-packed goodness of canned tuna. Serve it all wrapped up in crisp lettuce leaves for a light and satisfying meal.
Ingredients:
– 1 ripe avocado, diced
– 1 (5 oz) can of tuna, drained and flaked
– 1/4 cup of plain Greek yogurt
– 1 tablespoon of lemon juice
– Salt and pepper to taste
– 4-6 lettuce leaves
Instructions:
1. In a medium-sized bowl, mix together the avocado, tuna, Greek yogurt, and lemon juice until well combined.
2. Season with salt and pepper to taste.
3. Lay a lettuce leaf flat on a plate or cutting board.
4. Spoon about 1/4 cup of the tuna-avocado mixture onto the center of the lettuce leaf.
5. Fold the lettuce leaves over the filling to create a wrap, serving immediately.
Cooking Time: None! This recipe is ready in just a few minutes.
Cheesy Broccoli and Cheddar Stuffed Potatoes
Savor the comfort of a warm, cheesy potato filled with tender broccoli and cheddar goodness.
Ingredients:
– 4 large baking potatoes
– 2 tablespoons olive oil
– 1 head of broccoli, steamed and chopped
– 1 cup shredded cheddar cheese
– 1/2 cup grated Parmesan cheese
– 1 tablespoon butter
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Bake potatoes for 45-50 minutes, or until tender.
3. While potatoes are baking, melt butter in a skillet over medium heat. Add chopped broccoli and cook until heated through.
4. Slice the baked potatoes in half lengthwise and scoop out some of the flesh to make room for filling.
5. Stuff each potato with cooked broccoli, shredded cheddar cheese, and grated Parmesan cheese.
6. Drizzle tops with olive oil and season with salt and pepper.
Cooking Time: 55-60 minutes (including baking time)
Moroccan Spiced Lentil and Chickpea Stew
A hearty and aromatic stew that combines the comfort of lentils with the creamy texture of chickpeas, all wrapped up in a blend of Moroccan spices.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cayenne pepper (optional)
– 1 can diced tomatoes (14.5 oz)
– 2 cups vegetable broth
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the oil in a large pot over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic, cumin, smoked paprika, cinnamon, and cayenne pepper (if using). Cook for 1 minute.
4. Add the lentils, chickpeas, diced tomatoes, and broth. Bring to a boil, then reduce heat and simmer, covered, until the lentils are tender, about 30-40 minutes.
5. Season with salt and pepper to taste.
6. Garnish with chopped parsley (if using). Serve hot.
Cooking Time: 30-40 minutes
Balsamic Glazed Chicken and Veggie Skewers
Elevate your outdoor gatherings with these flavorful skewers, featuring tender chicken and colorful vegetables smothered in a rich balsamic glaze.
Ingredients:
– 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
– 1 red bell pepper, cut into 1-inch pieces
– 1 yellow bell pepper, cut into 1-inch pieces
– 1 onion, cut into 1-inch wedges
– 2 cloves garlic, minced
– 1/4 cup balsamic glaze (see note)
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Thread chicken, bell peppers, onion, and garlic onto skewers.
3. Brush with olive oil and season with salt and pepper.
4. Grill for 10-12 minutes, turning occasionally, until chicken is cooked through.
5. During the last minute of grilling, brush with balsamic glaze.
6. Serve immediately.
Cooking Time: 10-12 minutes
Note: Balsamic glaze can be found in most grocery stores or made by reducing balsamic vinegar on low heat until thickened.
Summary
Are you tired of the same old lunch routine? Look no further! This article features 20 delicious and flavorful recipes perfect for busy weekdays. From creamy pasta dishes to spicy noodle salads, loaded quesadillas to Mediterranean wraps, there’s something for everyone. Impress your coworkers with honey sriracha glazed salmon or satisfy your cravings with crispy baked chicken tenders. Whether you’re in the mood for comfort food or international flavors, these recipes are quick, easy, and sure to please. So go ahead, take a break from the ordinary, and treat yourself to a lunch that’s truly extraordinary!
