Simple, fresh, high-protein, and actually realistic for busy workweeks.
One of my 2026 resolutions is to stop eating out so much at lunch during the workweek and start bringing healthier, high-protein meals that truly sustain me all day. This recipe is exactly that. It’s healthier, cheaper, faster… all the things.
It’s an easy make-ahead meal you can prep once and take to the office for a filling lunch that doesn’t leave you hungry an hour later. Bonus: no reheating required.
1 rotisserie chicken
2 cups chicken broth
1 cup quinoa
4 Persian cucumbers, chopped
3 green onions, chopped (white and green parts)
1 bunch cilantro, roughly chopped
1–2 tablespoons chili crunch oil (to taste)
A few dashes of soy sauce
Pull the meat off the rotisserie chicken, discarding the skin and bones. Finely chop the chicken and add it to a large storage container or mixing bowl.
Cook the quinoa in the chicken broth according to package directions until light and fluffy. (You can substitute rice, if you are not a quinoa fan.)
Let the quinoa cool slightly, then add it to the chicken and mix well.
Once the chicken and quinoa are cooled, add the roughly chopped cilantro.
Add the chopped Persian cucumbers and green onions (both white and green parts).
Drizzle with chili crunch oil and a few dashes of soy sauce. Toss to combine.
Enjoy immediately or portion out for easy meals throughout the week.
Pro Tip: If you’re making this ahead for a week of lunches, don’t add the chili oil or soy sauce until you’re ready to eat. Adding them too early will make the cilantro and cucumbers soggy when stored.
Enjoy!
