5 Quick and Tasty Lunch Ideas When You're on a Health Kick

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Though it is still uncertain when life will return to a more normal, pre-pandemic state, there are many companies bringing back their in-person workforce. While it is easy to get caught up in the cycle of going out to eat or grabbing takeout for lunch, the cost of this habit stacks up quickly. In addition, it is much easier to eat healthily when you are in control of each ingredient that goes into your food. Cooking a full-fledged meal for lunch in the middle of the workday is not the most convenient or appealing of ideas, but thankfully, there are some easy and satisfying lunch recipes to help you prepare for getting back in the swing of a busy workweek. Here are five convenient and tasty lunch ideas that have you covered both at the office or at home. 

Turkey Roll-Ups

If you weren’t able to prep your lunch the night before, turkey roll-ups are a light and quick option to get you out the door and ready to go. Simply lay your desired number of deli slices on a cutting board or plate, and then place your cheese directly on top of the turkey. Stick one whole (yet small) dill pickle in the middle and roll the meat and cheese around it until it is fully wrapped. If you’d like, pack a small side of Dijon mustard for dipping.


  • 1 package organic turkey deli meat
  • 1 package sliced Swiss cheese (or your preferred cheese)
  • 1 jar whole dill pickles 
  • Dijon mustard

Chicken Lettuce Cups

Chicken lettuce cups may sound complicated, but they are far from it. Start by finely chopping some red onion and zucchini and then set them aside. Pan-fry your ground chicken, seasoning with garlic powder, salt, and pepper. Once your chicken is halfway cooked, throw in the onion and zucchini. As the medley continues to brown, peel little cups of lettuce directly off the head after washing. Simply stuff your lettuce cups with your desired amount of savory filling and squeeze a bit of lemon on top for some added flavor. If you’d like, cook the chicken and vegetables the night before and prepare the lettuce cups, but don’t combine the two until you have reheated the filling the next day in a separate container so as to avoid your lettuce wilting. 


  • ½ lb. ground chicken
  • 1 head of lettuce
  • ½ zucchini (chopped)
  • ¼ red onion (chopped)
  • ½ tbsp. garlic powder
  • Salt and pepper

Cucumber Caprese Salad

If you’re looking for something refreshing yet filling, a cucumber caprese salad is your best bet for a satisfying lunch. Slice or chop Persian cucumbers, leaving them a bit on the thicker side before straining the brine from the mozzarella balls. Then, cut each of your cherry tomatoes in half (or leave them whole if you like the explosion of flavor that comes from a full tomato). Combine the cucumbers, tomatoes, and cheese in a medium bowl for mixing and coat with balsamic vinegar dressing. Sprinkle some salt and pepper before digging in. If you want some extra carbs on the side, enjoy with a toasted baguette!


  • 3 oz.  baby mozzarella balls
  • 1½ cups cherry tomatoes 
  • 2 sliced Persian cucumbers 
  •  cup balsamic vinegar dressing 
  • Salt and pepper

Couscous Salad

The hardest part of making a couscous salad is cooking the cous-cous properly. However, once you nail the process down, it’s incredibly simple. First, drizzle some olive oil into a saute pan and add uncooked couscous. Allow the grain to brown on medium heat for about 3-5 minutes before adding water, salting it a bit after pouring. As the couscous cooks, chop the cucumber and slice lemon in half. Once the water has been fully absorbed by the couscous, turn the heat off and taste-test to make sure the couscous is soft enough. Then add a bit of olive oil and mix in your cucumber and garlic powder, squeezing the juice from your lemon as you mix. Top with some pepper and either eat it while hot or place it in the fridge and enjoy it cold.


  • 1 box of Israeli couscous
  • 1 Persian cucumber (chopped)
  • 1 tbsp. olive oil
  • ½ tbsp. garlic powder
  • ½ lemon
  • ½ tbsp. garlic powder
  • Salt and Pepper

Cucumber and Cream Cheese Tea Sandwiches

Cucumber and cream cheese tea sandwiches are perhaps the easiest and most nostalgic of the recipes on this list. Begin by cutting the crust off of sliced bread, and then proceed to cut the bread in half diagonally so that you wind up with two triangles. Then, peel the cucumber before cutting it into slices. Spread preferred amount of cream cheese across one side of the bread before topping the cream cheese with enough cucumber slices to cover the entire triangle. If you’d like, add some thinly sliced red pepper for some extra flavor before sprinkling a dash of pepper and adding the second piece of bread on top. Pair these adorable sandwiches with some veggie chips or fruit and an iced tea for a light lunch.


  • 1 package of sliced white bread 
  • 1 whole cucumber (peeled and sliced thin)
  • 1 package cream cheese
  • ¼ Red onion, sliced thin (optional)
  • Dash of pepper

This piece is part of a series focused on helping parents prepare their kids for back-to-school. For more tips on getting organized, mastering multiple schedules, and prepping for the 2021 school year, see our full back-to-school guide.

Tags: Healthy Eating, Healthy Recipes, Salads

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Written By

Allie Lebos

Allie Lebos is a freelance writer living in Santa Monica, CA where she writes about local restaurants, lifestyle and travel. See Full Bio

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