Budget-Friendly School Lunches
Delicious, nutritious meals designed to appeal to picky eaters, perfect for school lunches or busy weekdays.
Ingredients
For the Base
- 2 cups cooked whole-grain pasta
- 1 cup cooked, diced chicken breast (or any protein of choice) Substitutable with canned tuna, chickpeas, or tofu.
- 1 cup mixed vegetables (like carrots, bell peppers, and peas) Frozen mixed veggies can be used if fresh ones are unavailable.
For the Sauce
- 1/4 cup low-fat yogurt Greek yogurt can be used for added protein.
- 2 tablespoons olive oil Can substitute with avocado oil or sunflower oil.
- 1 tablespoon lemon juice
- to taste Salt and pepper
To Serve
- to taste Fresh parsley or basil for garnish
Instructions
Preparation
- Cook the whole-grain pasta according to package instructions. Drain and let cool.
- If using raw chicken, season and cook it in a skillet over medium heat until fully cooked. Dice into bite-sized pieces.
- Add the mixed vegetables to the skillet after cooking the protein to warm them through before combining with pasta.
Making the Sauce
- In a bowl, mix together yogurt, olive oil, lemon juice, salt, and pepper until smooth and creamy.
Combining Ingredients
- In a large bowl, combine cooked pasta, chicken, vegetables, and sauce. Stir gently to coat everything evenly.
Serving
- Sprinkle fresh herbs like parsley or basil on top for extra flavor. Serve chilled or at room temperature.
Notes
These lunches can be made ahead of time and stored in airtight containers for up to 4 days. Drizzle extra olive oil over the pasta before serving for added flavor.