<img height="1" width="1" style="display:none" src="https://www.facebook.com/tr?id=1514203202045471&ev=PageView&noscript=1"/> "Power-Packed Protein Lunches: Fueling Your Workday with Healthy High-Protein Options" | Core Spirit

"Power-Packed Protein Lunches: Fueling Your Workday with Healthy High-Protein Options"

Sep 25, 2023

**"Power-Packed Protein Lunches: Fueling Your Workday with Healthy High-Protein Options" **

Kick the midday rut to the check with a solid lunch that satisfies. These high protein lunch thoughts are delectable ways of powering up on occupied days. The Salmon Pita Sandwich and the Bison Chicken Grain Bowl will keep you full and fulfilled longer in view of their lean protein fixings. These sound packable lunch recipes have at least 15 grams of protein for each serving.
Chickpea & Roasted Red Pepper Lettuce Wraps with Tahini Dressing
A tart, nutty tahini dressing unites no-cook fixings like canned chickpeas and broiled red peppers for these simple feast prep lettuce wraps. Make these wraps early on for an in and out lunch or supper. A couple of wedges of warm pita polish off the dinner impeccably.

Prep Time:

  • 10 mins
  • Total Time:
  • 10 mins
  • Servings:
  • 4
  • Yield:
  • 12 wraps


• ¼ cup tahini
• ¼ cup extra-virgin olive oil
• 1 teaspoon lemon zest
• ¼ cup lemon juice (from 2 lemons)
• 1 ½ teaspoons pure maple syrup
• ¾ teaspoon kosher salt
• ½ teaspoon paprika
• 2 (15 ounce) cans no-salt-added chickpeas, rinsed
• ½ cup sliced jarred roasted red peppers, drained
• ½ cup thinly sliced shallots
• 12 large Bibb lettuce leaves
• ¼ cup toasted almonds, chopped
• 2 tablespoons chopped fresh parsley



Whisk tahini, oil, lemon zing, lemon juice, maple syrup, salt and paprika in an enormous bowl. Add chickpeas, peppers and shallots. Throw to cover.


Split the combination between lettuce leaves (around 1/3 cup each). Top with almonds and parsley. Wrap the lettuce leaves around the filling and serve.
Greek Cauliflower Rice Bowls with Grilled Chicken
These sound Greek-enlivened cauliflower rice bowls finished off with feta, olives, veggies and barbecued chicken are noteworthy yet require only 30 minutes to make

Prep Time:

  • 30 mins
  • Total Time:
  • 30 mins
  • Servings:
  • 4
  • Yield:
  • 8 cups


  • 6 tablespoons in addition to 1 teaspoon extra-virgin olive oil, partitioned
  • 4 cups cauliflower rice (see Tip)
  • ⅓ cup cleaved red onion
  • ¾ teaspoon salt, partitioned
  • ½ cup cleaved new dill, partitioned
  • 1-pound boneless, skinless chicken bosoms
  • ½ teaspoon ground pepper, partitioned
  • 3 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • 1 cup divided cherry tomatoes
  • 1 cup cleaved cucumber
  • 2 tablespoons cleaved Kalamata olives
  • 2 tablespoons disintegrated feta cheddar
  • 4 wedges Lemon wedges for serving


Step 1: Preheat barbecue to medium.

Step 2: Heat 2 tablespoons oil in a huge skillet over medium-high intensity. Add cauliflower, onion and 1/4 teaspoon salt. Cook, mixing at times, until the cauliflower is mellowed, around 5 minutes. Eliminate from intensity and mix in 1/4 cup dill.

Step 3: In the interim, rub 1 teaspoon oil all over chicken. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Barbecue, turning once, until a moment read thermometer embedded into the thickest piece of the bosom peruses 165 degrees F, around 15 minutes complete. Cut transversely.

####Step 4 In the meantime, whisk the excess 4 tablespoons oil, lemon juice, oregano and the leftover 1/4 teaspoon each salt and pepper in a little bowl.

Split the cauliflower rice between 4 dishes. Top with the chicken, tomatoes, cucumber, olives and feta. Sprinkle with staying 1/4 cup dill. Sprinkle with the vinaigrette. Present with lemon wedges, whenever wanted.


Search for arranged cauliflower rice (or cauliflower disintegrates) with other arranged vegetables in certain general stores. To make your own, place cauliflower florets in a food processor and heartbeat until separated into rice-size granules. One 2-pound head of cauliflower yields around 4 cups of cauliflower rice.
Spicy Slaw Bowls with Shrimp & Edamame
The speedy 10-minute Hot Cabbage Slaw fills in as the low-carb base in this veggie-stuffed lunch recipe. Finished off with high-protein edamame and shrimp, this fantastic lunch will assist you with enduring the evening.

Prep Time:

  • 15 mins
  • Total Time:
  • 15 mins
  • Servings:
  • 4
  • Yield:
  • 4 servings


  • Fiery Cabbage Slaw (see related recipe)
  • 2 cups frozen shelled edamame, defrosted
  • 1 medium avocado, diced
  • ½ medium lime, squeezed
  • 12 ounces stripped cooked shrimp


Step 1 Get ready Zesty Cabbage Slaw. Add edamame; throw and set to the side.

Step 2 Throw avocado with lime juice in a little bowl.

Step 3 Split the slaw blend between 4 holders. Top each with 1/4 of the shrimp (around 3 ounces) and 1/4 of the avocado. Cover and refrigerate until prepared to eat.

To make ahead

Save cabbage blend and dressing for the Zesty Cabbage Slaw isolated and hold on to join until prepared to eat. Assuming that utilizing precooked frozen shrimp, hold back to thaw out the shrimp until you're prepared to eat.

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