Categories: Lunch

5 Easy and Simple Lunch Recipes

Bacon Chicken Salad

Portion: 2

Preparation time: 30 minutes

Ingredients:

80g chicken breast fillet
100g bacon slices
1 egg
50g romaine lettuce
40g cherry tomatoes
60g black olives
2 spring onions
¼ bunch of chives
30ml olive oil
1 tsp apple cider vinegar
Salt pepper

Preparation:

1. Put water in a small saucepan and boil the egg until hard, about 8 minutes.

2. Meanwhile, fry the bacon in the pan until crispy.

3. Now cut the chicken breast fillet into strips.

4. Once the bacon is done, remove it from the pan and then fry the chicken until cooked through.

5. Wash and trim the spring onions, cherry tomatoes and chives.

6. Then cut the chives and spring onions into thin rolls and quarter the cherry tomatoes.

7. Now take a small bowl and mix together apple cider vinegar, salt, chives and two-thirds of the olive oil to make a dressing.

8. Now peel the hard-boiled egg and mash it with a fork. Then mix it with the remaining olive oil, salt and pepper.

9. Finally, wash the lettuce and shake dry. Then cut it into bite-sized pieces.

10. Now serve all the ingredients together in a bowl and drizzle with the dressing.

Zucchini Pasta With Mozzarella And Tomatoes

Portion: X

Preparation time: X

Ingredients:

500 grams of zucchinis
140 g cherry tomatoes
120 g mozzarella (balls)
2 onions
4 garlic
100 grams of tomato paste
250 ml vegetable broth
Salt pepper
10 grams of oregano

Preparation:

1. Clean zucchini and twist through a spiralizer or cut into long, thin slices (noodles).

2. Tomatoes are washed, and then cut in half. Cut the mozzarella in half after draining it.

3. Wash oregano and cut into small pieces. Peel then finely chop the onions and garlic.

4. Toss the zucchini noodles in a pan with olive oil.

5. Meanwhile, sauté the garlic and onions in a pan with oil. Then add the tomato paste and roast briefly, add the vegetable stock and season with salt and pepper. Mix everything well and carefully add to the noodles.

6. Add tomatoes and mozzarella and season with oregano. Mix everything carefully.

Shrimp And Cauliflower Salad

Portion: 2

Preparation time: X

Ingredients:

500g shrimp
1 cauliflower
1 tbsp olive oil
1 cucumber
3 tbsp dill, chopped
50ml olive oil
50 ml fresh lemon juice
2 tbsp lemon zest
Salt pepper

Preparation:

1. Peel and clean the shrimp, drizzle with olive oil and season with salt and pepper.

2. Grill in the oven at about 175 degrees for about 10 minutes.

3. Chop the cauliflower and sauté for about 10 minutes.

4. Peel the cucumber, deseed and cut into pieces.

5. Mix the finished shrimp with all the other ingredients.

6. Mix with olive oil, lemon juice, lemon zest and spices. Finished.

Spaghetti Squash With Kale

Portion: 4

Preparation time: X

Ingredients:

2 spaghetti squash
4 garlic cloves, chopped
2 bunches of kale
sea-salt
2 cans of chickpeas
2 pinches of chili
40 grams of hazelnuts
Parmesan/Pecorino, shaved

Preparation:

1. Preheat oven to 220 degrees. Halve the spaghetti squash lengthways, deseed and drizzle with olive oil, season with salt and pepper.

2. Bake upside down in the oven for about 45 minutes.

3. Meanwhile, wash the kale and cut into small pieces.

4. Sauté the garlic together with the chili and sea salt for about 2 minutes and then add the kale and chickpeas.

5. Remove the squash from the oven and discard the flesh.

6. Mix the kale and chickpeas with the pumpkin and garnish with hazelnuts and cheese.

Asparagus Wrapped In Bacon

Portion: X

Preparation time: X

Ingredients:

120 g prosciutto ham (slices)
400 g green asparagus
2 tbsp olive oil
1 pinch salt, pepper

Preparation:

1. Preheat the oven to 180 degrees.

2. Wash and dry the asparagus and cut off the lower end. On a baking sheet lined with parchment paper, brush with oil then place. Salt a little, not too much because the ham is already salty.

3. Now wrap the ham around the asparagus, cutting or tearing the ham into strips.

4. The wrapped asparagus is baked on the top shelf for 7-8 minutes and turned after about 4 minutes.