3 Whole30 Lunches
Try these 3 easy Whole30 lunch recipes to keep ahead of the game during the challenge! Preparation is key to success, so you aren't tempted to grab convenience foods while you're out. All 3 lunches come together quickly and use ingredients that are easy to keep on hand. No preheating is required if using the Sharp Superheated Steam Countertop Oven. If using a conventional oven, please remember to preheat your oven and read the increased baking times.
Servings: 4 per recipe
Calories: 449kcal
Ingredients
Autumn Chicken and Kale Salads
- 1 1/2 pounds chicken breasts
- 1 tablespoon olive oil
- 2 teaspoons thyme
- 3/4 teaspoon sea salt
- 3 cups butternut squash chopped
- 1 tablespoon olive oil
- sea salt and pepper to taste
- 1 bunch kale destemmed and chopped
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 tablespoon balsamic vinegar
- 1 apple chopped
- 1/4 cup pecans
- 1/4 cup golden raisins
Sausage and Pepper Lettuce Wraps
- 4 chicken sausage compliant
- 2 bell peppers sliced thin
- 1 onion sliced thin
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1/2 teaspoon sea salt
- 1/2 teaspoon chili powder
- 8 romaine lettuce leaves
Sweet Potato Turkey Burgers
- 2 sweet potatoes sliced in rounds
- olive oil to spray
- sea salt and pepper to taste
- 1 1/2 pounds ground turkey
- 3/4 teaspoon sea salt
- 1/2 teaspoon garlic
- black pepper to taste
- lettuce to top
- tomatoes to top
- 1 avocado sliced, to top
Instructions
Chicken and Kale Salads
- Season the chicken with olive oil, thyme, salt and pepper. Add to the broiler tray.
- Season the sliced butternut squash with olive oil, salt and pepper, and add to the other half of the pan.
- Bake on 400 degrees F for 15 minutes. If baking in a conventional oven, increase baking time to 20-22 minutes.
- While the chicken and squash is cooking, destem and chop the kale. Add it to a bowl, along with olive oil, balsamic vinegar and lemon juice. Massage the dressing into the kale using your hands.
- Chop an apple.
- When ready to assemble the salads, split the kale into 4 containers or plates. Add sliced chicken, squash and chopped apple. Garnish with pecans and golden raisins. These easily store for up to 4 days.
Sausage and Pepper Lettuce Wraps
- Add sliced onions and peppers to a bowl, and coat with olive oil, sea salt, and spices.
- Add sausage and seasoned onions and peppers to the broiling pan.
- Bake at 425 degrees F for 15 minutes. If using a conventional oven, increase baking time to 20-22 minutes.
- Add lettuce leaves to plates or meal prep containers.
- Once the sausage, onions and peppers are baked, add a sausage and 1/4 of the pepper mixture to each wrap. Use a compliant mustard or other sauce to top.
Sweet Potato Turkey Burgers
- Spray broiling pan with olive oil.
- Season turkey with sea salt, pepper and garlic. Form 4 patties, and add to the broiling pan.
- Cut sweet potatoes in 1/2 inch thick rounds, and add to a baking tray.
- Spray the sweet potatoes with olive oil, and season to taste with sea salt and pepper.
- Bake the turkey burgers and sweet potatoes on 450 degrees F for 18 minutes.
- While the burgers are baking, prepare lettuce, tomatoes and avocados, or other compliant toppings.
- Assemble burgers with desired toppings.
Video
Notes
* Nutrition Facts are for Autumn Chicken and Kale Salads
Nutrition
Calories: 449kcal | Carbohydrates: 30g | Protein: 39g | Fat: 19g | Saturated Fat: 2g | Cholesterol: 108mg | Sodium: 652mg | Potassium: 1300mg | Fiber: 4g | Sugar: 13g | Vitamin A: 14530IU | Vitamin C: 68.6mg | Calcium: 124mg | Iron: 2.4mg