Individual Boxed Lunches Available Recipe

Prepare and Cook Chicken

Pat the chicken breast dry. Brush with 1 tbs olive oil and season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Preheat a grill pan or outdoor grill to medium-high heat (about 400°F / 200°C). Grill the chicken 4–5 minutes per side, until internal temperature reaches 165°F (74°C). Remove from heat and let rest 5 minutes, then slice into 1/4-inch strips.

Assemble Salad

In a disposable salad container, place 2 cups mixed salad greens. Halve 6 cherry tomatoes and scatter over the greens. Thinly slice 1/4 of a cucumber and add on top with 1 tablespoon crumbled feta and very thin slices of 1/16 red onion (a few rings). Place the sliced grilled chicken over the salad. Pack 2 tbs lemon vinaigrette in a small sealed cup and place inside the box to keep salad crisp.

Finish Box

Add one multigrain roll in a separate compartment or wrapped in parchment. Include the fruit, chips, cookie, napkin/cutlery and bottled water in the box. Close box and refrigerate if not served immediately.

Prepare Filling

Lay 1 whole wheat tortilla flat. Spread 3 tbs hummus over the center, leaving 1 inch border. Layer 1 cup baby spinach, 3 tbs roasted red pepper strips, 1/4 cup julienned carrot, 1/2 sliced avocado, and 1 tbs crumbled feta. Drizzle 1/2 tbs lemon juice over the avocado and sprinkle 1/8 tsp salt.

Roll and Wrap

Fold the bottom edge up over the filling, fold in the sides, and roll tightly into a burrito-style wrap. Cut in half on a diagonal. Wrap in parchment and secure with a sticker or toothpick to keep closed. Place the wrapped halves in the box.

Finish Box

Alongside the wrap, add the seasonal fruit, chips, cookie, napkin/cutlery and bottled water. Seal box and refrigerate until pickup or delivery.

Choose seasonal fruit portion (a small bunch of grapes, an apple sliced and wrapped to prevent browning with a squeeze of lemon, or a 1/2 cup berries). Place chips in a small bag or compartment to keep them crisp. Pack one cookie wrapped separately to stay fresh. Include napkin/cutlery and bottled water. Ensure all containers are closed and chilled if prepared more than 1 hour before service.