HEALTHY LUNCH

3 Healthy and Quick Lunches You Can Make For $5

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Spicy Tuna Guacamole Bowls
These throw-it-together bowls from Beth Moncel, founder of BudgetBytes.com, pack protein, vegetables, fiber, and loads of heat for less than $2 per serving. Prep all of your ingredients at the beginning of the week, and assemble individual bowls each night for the next day’s lunch.

What you’ll need:

3 cups cooked brown rice
1 medium cucumber
1 cup frozen shelled edamame
1 medium carrot
2 (5 oz.) cans chunk light tuna in water
8 oz. package guacamole
¼ bunch cilantro
4 Tbsp sriracha

How to make it: Dice the cucumber and shred the carrot (use a large box or cheese grater). Cook the edamame according to the package directions. Drain the tuna and roughly chop the cilantro.

Place ¾ cup of cooked rice in the bottom of a bowl or lunch container. Top with ¼ cup edamame, ½ a can of tuna, ¼ cup guacamole, a handful of diced cucumber, a pinch of shredded carrots, and a few sprigs of fresh cilantro. Drizzle sriracha over top. Serve at room temperature. Repeat as needed for the rest of the bowls.

Per Serving: 363 calories, 25 grams (g) protein, 46 g carbohydrates (7 g fiber), 9 g fat
Makes 4 servings

2 of 3
Chicken Salad Wraps with Apples, Almonds, and Grapes
Like the chicken salad you get at the deli, but cheaper—not to mention more satisfying, says Jessica Fisher, author of Good Cheap Eats. Using Napa cabbage or lettuce instead of tortillas adds crunch and helps you cut back on the starchy carbs.

What you’ll need:

2 cups chicken
1⁄2 cup red grapes, halved
1 cup diced apple
2 scallions, chopped
1⁄2 cup mayonnaise
2 tsp apple cider vinegar
1⁄4 tsp dried thyme
1⁄8 tsp freshly ground black pepper
4 to 8 large lettuce or napa cabbage leaves
2 Tbsp sliced almonds

How to make it: Cook the chicken and dice into cubes. (For even-quicker prep, use pre-cooked chicken from the grocery store.)

In a large bowl, combine the chicken, grapes, apple, and scallions.

In a small bowl, whisk together the mayonnaise, vinegar, thyme, and black pepper. Pour the dressing over the chicken mixture and toss to coat. Serve immediately or cover the bowl and refrigerate until ready to serve.

Divide the chicken salad mixture among 4 plastic containers with lids, packing the lettuce or cabbage leaves separately. Top each salad portion with a sprinkling of sliced almonds. Before eating, portion out the salad onto the lettuce leaves and roll up, burrito-style.

Per serving: 362 calories, 23 grams (g) protein, 12 g carbohydrates (2 g fiber), 25 g fat
Makes 4 servings.

Here are 50 more crazy delicious ways to prepare chicken breast.

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Red Quinoa with Avocado, Black Beans, and Corn
One of the simplest ways to stay full? Fill up on fiber. Thanks to the black beans and vegetables, this vegetarian meal from Erin Chase, founder of 5dollardinners.com, will keep you satisfied and help you power through that mid-afternoon slump.

What you’ll need:

1 cup frozen diced green bell pepper
1 cup frozen corn
2 cups cooked black beans, drained and rinsed
2 cups cooked red quinoa
1/4 cup lime juice
2 Tbsp chopped fresh cilantro
Salt and pepper to taste
1 avocado, pitted and diced

How to make it: In a large skillet, sauté the green pepper, corn, and black beans until softened, 2-3 minutes. Cook the quinoa according to package directions. Add the quinoa, lime juice, and cilantro to the skillet mixture. Top with the diced avocado and serve.

Per serving: 323 calories, 14 grams (g) protein, 53 g carbohydrates (14 g fiber), 8 g fat
Makes 4 servings.