I always struggle to come up with ideas for my work lunches. They need to be filling, easy and portable. “Filling” being the key word here.There are a lot of recipes out there for sandwiches, or soups and salads but I don’t understand how something like this can be a proper work lunch. It’ll keep me happy for a couple of hours, if that. Maybe it’s just me but I need a solid portion of protein plus carbs to keep me going. 

So I’m always on the look for recipes. I have a few that I’m not very happy with but recently I found this one and after some changes it’s now my go to recipe. It’s easy to pack into lunch boxes and then reheat in the microwave. I haven’t tried freezing it but it keeps in the fridge for several days with no issues at all.

I skip the feta and parsley completely and replace the eggplant with courgettes. I tried filling pita breads with the mix but that didn’t go very well – I ended up with torn apart pitas and food on the floor. You can totally just warm them up and have them as a side though.

This week I decided to try plain mini naans instead of pita bread and I like it this way a lot.

Ingredients:

1 red onion
2 bell peppers 
2 beef tomatoes
2 small courgettes
150g button mushrooms
600g chicken thighs

For the dressing:

5 cloves of garlic
dried oregano
juice of 1 lime
olive oil
salt
freshly ground black pepper
crushed chilies (optional)

Preheat the oven to 200C. Slice the onion and cut everything else into bite-sized chunks and place into a big mixing bowl or directly into your baking pan.

Mix the dressing ingredients and pour over the chicken and vegetables. Toss everything until well coated. Roast for 50 – 60 min, giving it a good stir about half way through.

Let it cool and pack into boxes. This will give you 4 – 5 portions, depending on how big you make them.

Enjoy!