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3 Make-Ahead Lunches to Get You Through the Work Week

Sarah Hubbell
  • minutes
  • Serves

INGREDIENTS

1 cup

diced tomato

3 tbsp

red onion, sliced

2

limes, juiced

1

small garlic clove, minced

1/8 cup

fresh cilantro, chopped

1/2

jalapeño pepper, finely chopped

salt and pepper

1

ripe peeled avocado, mashed

2 cups

shredded rotisserie chicken breast (simply shred the chicken by separating the meat from the bone and tearing into bite-sized pieces)

8

(6-inch) corn tostada shells

1 cup

rainbow pasta

2

lemons, juiced and zested

2 tbsp

extra-virgin olive oil

1

large garlic clove, minced

salt and pepper

1 cup

shredded rotisserie chicken breast (simply shred the chicken by separating the meat from the bone and tearing into bite-sized pieces)

1/2 cup

English cucumber, quartered and sliced

1/2 cup

red bell pepper, chopped

1/3 cup

green onions, thinly sliced

chopped parsley for garnish, optional

1 cup

uncooked bulgur

1 cup

boiling water

4

roma tomatoes, diced

1

English cucumber, quartered and sliced

3/4 cup

Italian parsley, chopped

1

bunch green onions, finely chopped

1/4 cup

fresh mint, chopped

2

garlic cloves, minced

2

lemons, juiced

1 tbsp

extra-virgin olive oil

1 cup

shredded or chopped

rotisserie chicken breast (simply shred the chicken by separating the meat from the bone and tearing into bite-sized pieces)

salt and pepper

pita chips for serving