I was asked to give some healthy lunch ideas you can take with you to work. I know how annoying and hard it is to pack your lunch. You many feel like you only have a few options: make a sandwich with lunch meat, take a frozen meal or get food near your office. (if you’re lucky to have a lunch place near you.) Many of you may say that you can take a salad. That’s true, but really it ends up being the same problem as the sandwich. Plus, if you’re anything like me you hate making your own salad.
(weird isn’t it? That I somehow feel like when someone else like Chop’t makes my salad it’s that much better? Is it the $13 dollars I’m paying? Is that what makes the taste difference?)
Anyway, here’s one good option to take with you to work. A roast chicken sandwich with broccoli rabe, roasted red peppers, pesto and provolone. All on a baguette.(Throw in some sugar snap peas raw or tossed with a little olive oil, and you’ve got a meal.)
This may seem complicated for a quick lunch, but I promise make the elements (and even the sandwich) the night before and you’ll be thanking yourself by lunch. Plus make extras so you’re set for the week. The really great thing about this sandwich is that it’s balanced. You get a great combination of protein and vegetables to keep you going through the rest of the work day. Don’t just eat that granola bar, you’ll be hungry and tired in an hour.
What You’ll Need:
- 1 baguette loaf
- 1 chicken breast
- 1 bunch broccoli rabe
- 1 jar roasted red peppers
- 1 jar store bought pesto (homemade pesto is better, but since we’re trying to be quick for work don’t sweat it too much. Plus it’s a pain without a food processor.)
- 1 pack sliced provolone
- olive oil
- cayenne pepper
Cut the chicken breast into strips and pan fry with salt, pepper and a little cayenne. Cut off the ends of the broccoli rabe. Cook it in a pan with salt, pepper and a little olive oil. The broccoli rabe should be tender but not falling apart.
(If you’re super concerned about a soggy sandwich, stop here. You can put the chicken and the broccoli rabe in the fridge until morning and assemble it before work. The good news is that the baguette can handle the moisture because of the hard crust, and using the provolone as a barrier will also prevent sogginess.)
Cut the baguette loaf into the perfect sandwich-sized piece, then cut down the middle. Put a few slices of the cheese on the broad. Give a generous spread of the pesto. Top with a few slices of chicken, the broccoli rabe and the roasted red peppers. (Put the red peppers on a paper towel for a minute to prevent too much liquid from getting on your sandwich.) Then just get ready to have a great lunch.
That’s definitely food you can feel good about.