6 Easy Lunch Recipes to Make When You Are Busy

Liputan6.com, Jakarta - Many of us are busy during the day. We have work, meetings, and many things to do. So we often just buy lunch outside because it feels easier. But buying lunch every day can cost a lot of money. What if there were easy lunch recipes you could make at home without spending much time?

The good news is that there are many easy lunch recipes that take only a few minutes to prepare. Not only can these recipes be cooked quickly, but many of them can also be prepared in the morning and packed into a lunchbox to bring to work or school. These recipes are fast, tasty, and much cheaper than eating out.

In this article, you will find six easy lunch recipes that anyone can make. Whether you are cooking for yourself or for your family, these easy lunch recipes will help you eat well every day. Let's get ready to start cooking.

This is one of the most popular easy lunch recipes in the world. It has only three main ingredients, but the result is always delicious and satisfying.

Ingredients:

- 2 slices of bread

- 3–4 strips of bacon

- 2 leaves of lettuce

- 2 slices of tomato

- 1–2 tablespoons of mayonnaise

- Salt and pepper to taste

Instructions:

1. Cook the bacon strips in a pan over medium heat. Cook each side for 2–3 minutes until crispy. Place them on a paper towel to remove extra oil.

2. Toast the bread slices in a toaster or in the same pan until golden brown.

3. Spread mayonnaise on one side of each bread slice.

4. Place the lettuce leaves on one slice of bread.

5. Add the tomato slices on top of the lettuce. Add a small pinch of salt and pepper.

6. Place the crispy bacon on top of the tomatoes.

7. Cover with the second slice of bread, mayonnaise side down.

8. Cut the sandwich in half and serve immediately.

This wrap is spicy, creamy, and very filling. It is a great easy lunch recipe when you want something bold and flavorful.

Ingredients:

- 1 large flour tortilla

- 1 cup cooked chicken breast, shredded or sliced

- 2 tablespoons buffalo sauce

- 2 tablespoons ranch dressing

- 1/4 cup shredded cheddar cheese

- 1/4 cup chopped romaine lettuce

- 2 tablespoons diced celery

Instructions:

1. Place the cooked chicken in a bowl. Add the buffalo sauce and mix well until all the chicken is coated.

2. Warm the flour tortilla in a dry pan over low heat for about 30 seconds on each side, or microwave for 15 seconds.

3. Lay the tortilla flat on a clean surface.

4. Spread the ranch dressing in the center of the tortilla.

5. Add the buffalo chicken on top of the dressing.

6. Sprinkle the shredded cheddar cheese over the chicken.

7. Add the chopped lettuce and diced celery on top.

8. Fold in the sides of the tortilla, then roll it up tightly from the bottom.

9. Cut in half at a diagonal angle and serve.

This rice bowl is a simple and satisfying easy lunch recipe inspired by Japanese flavors. It is great for meal prep and reheats well.

Ingredients:

- 1 cup cooked white or brown rice

- 1 chicken breast, cut into small pieces

- 3 tablespoons teriyaki sauce

- 1 teaspoon sesame oil

- 1/2 cup steamed broccoli

- 1 tablespoon sesame seeds

- 1 green onion, sliced (optional)

Instructions:

1. Heat the sesame oil in a pan over medium-high heat.

2. Add the chicken pieces and cook for 5–6 minutes, turning them occasionally, until fully cooked through.

3. Pour the teriyaki sauce over the chicken. Stir and cook for 1–2 more minutes until the sauce thickens and coats the chicken.

4. Place the cooked rice in a bowl as the base.

5. Add the teriyaki chicken on top of the rice.

6. Place the steamed broccoli on the side of the bowl.

7. Sprinkle sesame seeds over the top.

8. Add sliced green onion if you like. Serve warm.

This no-cook bowl is one of the freshest easy lunch recipes on this list. It is light, healthy, and packed with flavor from simple ingredients.

Ingredients:

- 1/2 cup hummus

- 1/2 cup cucumber, diced

- 1/2 cup cherry tomatoes, halved

- 1/4 cup kalamata olives

- 1/4 cup crumbled feta cheese

- 1 tablespoon olive oil

- 1 teaspoon lemon juice

- 1/2 teaspoon dried oregano

- Pita bread or pita chips for serving

Instructions:

1. Spread the hummus evenly on the bottom of a shallow bowl or plate.

2. Arrange the diced cucumber around one side of the bowl.

3. Add the halved cherry tomatoes next to the cucumber.

4. Place the kalamata olives on the other side.

5. Sprinkle the crumbled feta cheese over everything.

6. Drizzle the olive oil and lemon juice on top.

7. Finish with a sprinkle of dried oregano.

8. Serve with pita bread or pita chips on the side.

When you want something warm and melty, this is the easy lunch recipe to try. It comes together in under 10 minutes with just a few pantry staples.

Ingredients:

- 2 medium flour tortillas

- 1 cup shredded Mexican blend cheese (or cheddar)

- 1/4 cup diced bell pepper (any color)

- 1/4 cup diced red onion

- 1 tablespoon butter or cooking spray

- Sour cream and salsa for dipping

Instructions:

1. Heat a non-stick pan over medium heat. Add a small amount of butter or cooking spray.

2. Place one tortilla flat in the pan.

3. Sprinkle half of the cheese evenly over the entire tortilla.

4. Add the diced bell pepper and red onion on top of the cheese.

5. Sprinkle the remaining cheese over the vegetables.

6. Place the second tortilla on top and press it down gently.

7. Cook for 2–3 minutes until the bottom tortilla is golden and crispy.

8. Carefully flip the quesadilla and cook the other side for 2 more minutes.

9. Slide onto a cutting board, cut into 4–6 wedges, and serve with sour cream and salsa.

This is an easy lunch recipe that keeps you full for a long time. Quinoa is high in protein, which gives you energy throughout the afternoon.

Ingredients:

- 1 cup cooked quinoa

- 1/2 cup canned chickpeas, drained and rinsed

- 1/2 cup baby spinach or mixed greens

- 1/4 avocado, sliced

- 1/4 cup shredded carrots

- 2 tablespoons tahini or lemon vinaigrette dressing

- 1 tablespoon pumpkin seeds

- Salt and pepper to taste

Instructions:

1. Place the cooked quinoa in a bowl as the base.

2. Add the baby spinach or mixed greens on one side.

3. Spoon the chickpeas on another section of the bowl.

4. Arrange the sliced avocado on top.

5. Add the shredded carrots next to the avocado.

6. Drizzle the tahini or vinaigrette dressing evenly over the whole bowl.

7. Sprinkle the pumpkin seeds on top for crunch.

8. Add salt and pepper to taste. Mix gently before eating if preferred.