10+ Quick Lunch Recipes for Busy Weekdays Made Simple and Tasty

Sometimes, when lunchtime sneaks up on you, you just want something quick but still good. Finding meals that don’t take forever can really keep your day on track.

Quick lunch recipes let you enjoy a solid meal without losing time in the kitchen.

You don’t have to be a chef to whip up easy lunches that actually fit your schedule. Whether you’re craving something fresh, warm, or easy to pack for work, simple recipes can make lunchtime a whole lot less stressful.

Ingredients

• Varies by recipe—usually basics like bread, veggies, proteins, and spices.

Cooking Instructions

• Just follow the step-by-step list for each recipe to get your quick lunch on the table.

1) Sweet and Spicy Turkey Sandwich

This sandwich is a lifesaver when you need something fast and flavorful. It mixes mild turkey with a sweet and spicy kick.

You get that fun mix of pepper jack cheese and strawberry preserves—sounds odd, but it just works. Start with sturdy bread like country or sourdough; it holds up well.

Layer on oven-roasted or deli turkey, just enough to get that savory bite. A bit of butter on the outside makes it extra tasty when you toast it.

If you want to go all in, add a drizzle of mango honey sauce. It’s bright and tangy, and honestly, it makes the sandwich sing.

Ingredients

• 4 slices country or sourdough bread
• 4-6 slices oven-roasted turkey breast
• 1 slice pepper jack cheese
• 2 teaspoons butter
• 4 teaspoons strawberry preserves
• Optional: mango honey sauce (mango, honey, lemon, spices)

Cooking Instructions

1. Butter one side of each bread slice.
2. Place turkey and cheese between the unbuttered sides.
3. Spread strawberry preserves on the inside or top slice.
4. Heat a skillet over medium.
5. Grill until the bread’s golden and cheese melts, about 3-4 minutes per side.
6. Optional: Drizzle mango honey sauce over turkey before closing the sandwich.

2) Pizza Lava Toast

Pizza Lava Toast is a go-to for when you want pizza vibes but don’t have the time (or energy) for the whole deal. It’s basically pizza on toast and takes maybe 15 minutes.

Take a slice of bread, make a little well in the middle. Spoon in pizza sauce, pile on cheese, and toss on whatever toppings you’re feeling—pepperoni, veggies, you name it.

Bake it up and the cheese bubbles over like lava—kind of fun, honestly. You can switch up the cheese or seasonings if you want.

Ingredients

• 1 slice of bread
• 1 oz pizza sauce
• 1.5 oz shredded mozzarella
• Pepperoni or veggies (optional)
• Oregano or pizza seasoning

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. Lightly toast bread and press a small well in the center.
3. Spread pizza sauce in the well.
4. Add cheese and toppings.
5. Bake 8-10 minutes, until the cheese is melted and bubbly.

3) Mexi-Chicken Avocado Cups

Need a lunch that’s quick and a little different? Mexi-Chicken Avocado Cups are ready in about 10 minutes—no stove required.

Just mix shredded chicken, black beans, corn, and salsa. Scoop it into avocado halves and you’re done.

It’s creamy, filling, but not heavy. Avocados give you healthy fats, and the chicken packs in protein.

No fancy ingredients, and you can use whatever salsa or veggies you like. It’s simple, but somehow feels a bit special.

Ingredients

• 2 large ripe avocados
• 1 cup cooked chicken, shredded
• 1/2 cup black beans, rinsed
• 1/2 cup corn
• 1/3 cup salsa

Cooking Instructions

1. Halve avocados and pull out the pit.
2. Mix chicken, black beans, corn, and salsa in a bowl.
3. Spoon into avocado halves.
4. Eat right away or chill first.

See more details at Allrecipes Mexi-Chicken Avocado Cups.

4) Spicy Peanut Soba Noodle Salad

This salad’s a solid pick when you want something fast but still interesting. Soba noodles get tossed with crunchy veggies—think red peppers and cabbage.

A creamy, spicy peanut sauce pulls it all together. You can toss in chicken or tofu if you want more protein.

The sauce is just peanut butter, soy sauce, lime juice, and a bit of heat. It comes together in a flash.

Serve it cold or at room temp. It’s colorful and packed with flavor, and perfect when you’re short on time.

Ingredients

• 8 oz soba noodles
• 1 red bell pepper, sliced
• 1 cup shredded cabbage
• 1/2 cup cooked chicken or tofu (optional)
• 1/2 cup smooth peanut butter
• 1/4 cup soy sauce
• 2 tbsp lime juice
• 1 tbsp maple syrup
• 1 tbsp sesame oil
• 1 tsp chili paste or hot sauce

Cooking Instructions

1. Cook soba noodles as directed, then drain and rinse.
2. Whisk peanut butter, soy sauce, lime juice, maple syrup, sesame oil, and chili paste in a bowl.
3. Toss noodles with sauce, bell pepper, cabbage, and protein if you’re using it.
4. Chill for 10 minutes or eat right away.

Find more at spicy peanut soba noodle salad recipe.

5) Buffalo Chicken Wrap

Buffalo chicken wraps are a classic for a reason. Got leftover chicken? Mix it with buffalo sauce and you’re halfway there.

Add in crunchy lettuce and carrots for some freshness. A little ranch or blue cheese dressing cools things down.

Wrap it all in a soft tortilla, and you’re good to go in 5 to 15 minutes. There’s a simple recipe here: buffalo chicken wrap recipe.

Ingredients

• Cooked chicken, shredded or diced
• Buffalo sauce
• Large flour tortillas
• Lettuce
• Carrots, thinly sliced
• Ranch or blue cheese dressing

Cooking Instructions

1. Toss chicken with buffalo sauce.
2. Lay out a tortilla and add lettuce.
3. Top with buffalo chicken.
4. Add carrots and drizzle with dressing.
5. Roll up tight.
6. Slice in half if you want and dig in.

6) Sheet-Pan Crispy Ramen

Sheet-pan crispy ramen is a one-pan wonder for lunch. Toss chicken thighs or tofu with a punchy sauce, then add ramen noodles right on the pan.

Everything cooks together—noodles get crispy, protein cooks through, and you’re not stuck with a sink full of dishes. Garlic, ginger, and stir-fry sauce make it super flavorful.

Roast at 400°F (200°C) until the chicken’s done and noodles are golden.

Ingredients

• 2 chicken thighs or 1 block tofu
• 1 package ramen noodles, uncooked
• 2 tbsp stir-fry or teriyaki sauce
• 1 tsp grated ginger
• 1 clove garlic, minced
• 1 tbsp oil

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. Mix sauce, ginger, garlic, and oil in a bowl.
3. Toss chicken or tofu in the sauce.
4. Spread protein and noodles on a sheet pan.
5. Roast 20-25 minutes, until cooked and crispy.
6. Serve warm.

For more, check this sheet-pan crispy ramen guide.

7) Chipotle Shrimp Taco Bowls

Chipotle shrimp taco bowls are fast and pack a punch. Cook shrimp in a smoky chipotle sauce for a little heat—not too much.

Pile the shrimp onto cilantro-lime rice and top with a fresh corn salad. You can add avocado or a squeeze of lime crema if you’re feeling fancy.

This comes together in under 30 minutes. Great for meal prep—make a batch and eat all week.

Ingredients

• 1 lb raw shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp chipotle chili powder
• 1 cup cooked rice
• Juice of 1 lime
• ½ cup corn
• Fresh cilantro, chopped
• Salt and pepper

Cooking Instructions

1. Heat olive oil in a pan over medium.
2. Toss shrimp with chipotle powder, salt, and pepper.
3. Cook shrimp 2-3 minutes per side, until pink.
4. Mix rice with lime juice and cilantro.
5. Combine shrimp, rice, and corn in a bowl.
6. Serve warm.

For details, check chipotle shrimp taco bowls.

8) 5-Minute Spicy Chickpea Salad

This spicy chickpea salad is a go-to when you need lunch, like, now. It’s ready in five minutes and brings a nice kick from sriracha mixed with creamy mayo.

Scoop it onto toast, use it as a dip, or just eat it straight from the bowl. Lemon juice brightens things up and balances the spice.

If you want to bulk it up, throw in avocado or some greens. It’s a simple way to enjoy chickpeas with a little heat and creaminess.

Ingredients:

• Two 14-ounce cans chickpeas, drained and rinsed
• 1/2 cup mayo
• 2 to 4 tbsp sriracha
• Lemon juice, to taste
• Salt and pepper, to taste

Cooking Instructions:

1. Pulse chickpeas in a food processor until chunky.
2. Mix in mayo and sriracha.
3. Add lemon juice, salt, and pepper; stir well.
4. Serve on toast, with crackers, or in a sandwich.

More at 5-Minute Spicy Chickpea Salad recipe.

9) High-Protein Chicken Tzatziki Bowl

This chicken tzatziki bowl just hits the spot when you need a fast, filling lunch. Marinate the chicken in Greek yogurt for juicy, protein-packed bites.

You get crisp cucumbers, fresh lettuce, and a cool tzatziki sauce in every forkful. It’s honestly a breeze to make ahead, so you can prep a few bowls and grab one whenever hunger strikes.

Store-bought tzatziki works fine, but if you’ve got a few extra minutes, homemade is even better. Sometimes I toss on some feta or whip up a quick avocado cucumber salad for a little more flavor.

Ingredients

• 1 lb chicken tenderloins
• 1 cup Greek yogurt (for marinade)
• 1 cup Greek yogurt (for tzatziki)
• 1 cucumber, diced
• 1 garlic clove, minced
• 1 tbsp lemon juice
• 1 tbsp olive oil
• Lettuce leaves
• Salt and pepper to taste
• Optional: feta cheese, avocado

Cooking Instructions

1. Mix chicken with 1 cup Greek yogurt, half the garlic, lemon juice, salt, and pepper. Let it marinate for at least 30 minutes.
2. Grill or pan-cook the chicken at 375°F (190°C) until it’s cooked through—about 6-8 minutes per side.
3. For the tzatziki, stir together the remaining yogurt, cucumber, garlic, olive oil, salt, and pepper.
4. Pile lettuce, chicken, tzatziki, and any extras you like into a bowl.
5. Eat it cold or warm, whatever you’re feeling.

For the full breakdown, check out this high-protein chicken tzatziki bowl.

10) Tomato and Smoked Salmon Salad

This salad is fresh and light, and you can pull it together in minutes. Juicy tomatoes and smoky salmon lay over a bed of greens—honestly, it’s hard to mess this up.

I’d say the secret is really ripe tomatoes. Their sweetness pops against the salty salmon and sharp arugula.

A creamy dill dressing or a splash of vinaigrette adds a nice touch. Sometimes I’ll pair it with crusty bread if I’m especially hungry.

Ingredients

• 4 medium ripe tomatoes, cut into wedges
• 1/8 lb smoked salmon, thinly sliced
• 4 cups baby arugula or mixed greens
• 2 tablespoons fresh dill, chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Cooking Instructions

1. Wash the tomatoes.

2. Cut them into wedges.

3. Spread the greens on a serving plate.

4. Place the tomato wedges and smoked salmon over the greens.

5. In a small bowl, mix olive oil, lemon juice, dill, salt, and pepper.

6. Drizzle the dressing over the salad right before serving.