Healthy Lunch Recipes

These egg, bean and cheese burritos are designed to be made ahead and frozen. They are perfect for busy days and make a satisfying breakfast or lunch.

This healthy chopped salad is a great way to use up leftover cooked chicken. You can reserve the remaining hard-boiled egg half for a snack.

You might not think to use hummus as a pasta sauce, but the creamy dip makes the perfect backdrop to the bold flavors of this healthy Mediterranean-inspired pasta salad.

The quick tomato topping on these hearty and healthy chicken sandwiches will remind you of pizza. The accompanying slaw swaps out mayo for healthier avocado. Cook the chicken breasts on the grill if you prefer (see Tip) and consider making a double batch of the chicken for lunches and dinners later in the week.

Sweet, hydrating, colorful watermelon is a fun swap for its botanical cousin, cucumber, which is traditional in a Greek salad. Briny and creamy feta pairs perfectly with the fruit and vegetables in this colorful and easy summer salad that takes just 15 minutes to make.

This vibrantly colorful and healthy make-ahead salad is sure to become a go-to weekday lunch, though it's pretty enough to serve to guests. Fresh ginger gives a pleasant bite to the toasted sesame salad dressing, which is inspired by the dressings served at Japanese hibachi restaurants.

This healthy zucchini noodle salad has all the flavors you love in a classic Mediterranean pasta salad but we've swapped in zoodles for wheat pasta, which makes the salad lighter, lower in carbs and gluten-free. Serve it with grilled chicken or fish for a light and healthy summer dinner.

This gorgeous and healthy summer vegetable salad is loaded with pretty produce, including golden beets, avocado, corn, microgreens and radishes. Chickpeas and edamame add substance, and an herb-filled buttermilk-avocado dressing makes this salad really special. Serve it on its own for a light vegetarian meal or add grilled chicken for an easy weeknight dinner.

Use your crock pot all year with this healthy slow-cooker chicken soup recipe with fresh spring ingredients. Adding the asparagus and peas to the slow cooker for the last 20 minutes of cooking and leaving the lid off ensures that the vegetables stay bright green and are perfectly done without getting mushy.

There's definitely a sushi vibe to these kid-friendly wraps, which are stuffed with vegetables, cheese and hummus and then rolled and sliced. Serve them with store-bought green goddess, a creamy herb-filled dressing, to take it up a notch with ease. They look impressive but they're easy enough for kids to assemble themselves for an easy lunch or dinner.

This healthy salad recipe calls for tiny carrots, harvested in spring when young, with their tops still attached. If you can't find them, use 2 cups julienned carrots and substitute arugula for the carrot tops. Pea greens, also known as pea shoots, are the leaves, tendrils and flowers of a mature pea plant. Look for them at farmers' markets or Asian markets.

One of the most popular street foods in Israel is a sabich, an overstuffed sandwich that always includes eggplant and hard-boiled eggs--along with a potential kitchen sink of salads and sauces. This fork-and-knife version inspired by one served at Tel Aviv's Yom Tov Café is way less messy to eat. Try this healthy sandwich for breakfast, lunch or dinner.

Cucumbers, tomato, parsley and feta are the basics of an Israeli salad, which is as common at breakfast as at any other meal. Here, fluffy challah croutons make the dish a sort of mash-up of the Lebanese bread salad fattoush, made with pita, and a Tuscan panzanella. It's just the kind of cross-pollination modern Israeli food is known for. And for you, it's a healthy meal that's ready in 25 minutes!

Masabacha is a thick stew that in this case serves as the backbone to a hearty and healthy breakfast bowl. But the real star here is the silky whipped tahini sauce, made by simply pureeing tahini and water with garlic and lemon juice until the mixture is transformed into a light, spreadable sauce. Serve with warm pita and some vegetables for dipping.

Celebrate spring with this colorful and crunchy fresh salsa recipe! The healthy relish is a fabulous accompaniment for grilled fish, pork, chicken or beef.

The big punch of this healthy salad with asparagus and smoked salmon comes from gribiche, a creamy French herb sauce with chopped egg. The greens get a toss in a vinaigrette made floral with Meyer lemon. Can't find a Meyer lemon? Substitute with regular lemon.

We've taken a simple burger recipe and made it pop with an easy three-ingredient jalapeño cheese topping. Ground sirloin is lean ground beef made exclusively from the center loin cut. It has less connective tissue than regular ground beef for a super-tender burger.

The toppings for this meal-on-a-slice go way beyond the typical smattering of sliced mushrooms or peppers and into the realm of complete servings of vegetables. Needless to say, grab a fork and knife for this healthy and easy dinner, which comes together with just 20 minutes of active time.

A nice option for a light lunch, these seared scallops are served with a fresh tomato, cucumber, and corn salad, and drizzled with a tasty basil vinaigrette.

Whether you use it for sandwiches, breakfast toast, or as a serve-along for soups, this whole-wheat version of challah is delightful.