Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A grab-and-go box that keeps you full all afternoon.
Equipment: Saucepan; lunch box
Measures and names
Ingredients
- 1 cooked chicken breast, sliced (or leftover roast chicken)
- 2 boiled eggs, halved
- Handful of cherry tomatoes
- 5cm piece of cucumber, in sticks
- Small handful of olives
- 30 g cheddar, cubed
- Small handful of salad leaves
Method
- Boil the eggs for 8 minutes, then cool under cold water and peel.
- Pack the chicken, eggs and cheese into one section of a lunch box.
- Add the tomatoes, cucumber, olives and leaves alongside.
- Chill until needed — it keeps well for a day in the fridge. Taste before adding salt — the olives already season the dish.
Swaps and tips
Cook extra chicken and boil a batch of eggs at the start of the week so the box takes two minutes to assemble.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 66 g | 4 g | 2 g | 30 g | 544 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
