4 Ways Lunch Jar

Chicken Avocado Lunch Jar

Servings - 2

INGREDIENTS
Chicken breast - 350 grams
Salt - 1/4 teaspoon
Black pepper - 1/4 teaspoon
Olive oil - 4 teaspoons, divided
Garlic - 1 teaspoon
Onions - 50 grams
Bell pepper - 100 grams
Salt - 1/8 teaspoon
Cumin powder - 1/2 teaspoon
Avocado - 150 grams
Lemon juice - 2 tablespoons

(For Assembling)
Cheery tomato - 150 grams
Prepared avocado paste
Cooked Chicken
Sauted veggies
Coriander - 1 tablespoon
Lettuce - 50 grams

PREPARATION
1. In a mixing bowl, add 350 grams chicken breast, 1/4 teaspoon salt, 1/4 teaspoon black pepper and mix it well.
2. Marinate for 15 minutes.
3. Heat 2 teaspoons olive oil in a pan, add the marinated chicken in it and mix it well.
4. Cook for 8 - 10 minutes on medium heat.
5. Remove it from heat and keep aside.
6. Heat 2 teaspoons oil in a another pan, add 1 teaspoon garlic and stir well.
7. Then, add 50 grams onions and fry till translucent or until it turns golden brown in color.
8. Now, add 100 grams bell pepper and mix it well.
9. Cook for 5 - 7 minutes on medium heat.
10. Add 1/8 teaspoon salt, 1/2 teaspoon cumin powder and mix it well.
11. Cook for another 3 - 5 minutes on medium heat.
12. Remove it from heat and keep aside.
13. In a blender, add 150 grams avocado, 2 tablespoons lemon juice and blend it into a paste.

(For Assembling)
1. Take a jar, add 150 grams cherry tomato, prepared avocado paste, cooked chicken, sauted veggies, 1 tablespoon coriander and 50 grams lettuce. (See Video)
2. Serve.

Chicken Lettuce Lunch Jar

Servings - 2

INGREDIENTS
Chicken breast - 350 grams
Salt - 1/8 teaspoon
Black pepper - 1/8 teaspoon
Olive oil - 2 tablespoons
Balsamic vinegar - 2 tablespoons
Honey - 1 teaspoon
Salt - 1/4 teaspoon
Black pepper - 1/4 teaspoon
Olive oil - 2 teaspoons

(For Assembling)
Cooked chicken
Lettuce - 100 grams
Tomato - 50 grams
Prepared dressing
Croutons - 2 tablespoons

PREPARATION
1. In a mixing bowl, add 350 grams chicken breast, 1/8 teaspoon salt, 1/8 teaspoon black pepper and mix it well.
2. Marinate for 15 minutes.
3. In a bowl, add 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, 1 teaspoon honey, 1/4 teaspoon salt, 1/4 teaspoon black pepper and mix it well. Keep aside.
4. Heat 2 teaspoons olive oil in a pan, add the marinated chicken in it and mix it well.
5. Cook for 8 - 10 minutes on medium heat.
6. Remove it from heat and keep aside.

(For Assembling)
1. Take a jar, add the cooked chicken, 100 grams lettuce, 50 grams tomato, prepared dressing and 2 tablespoons croutons. (See Video)
2. Serve.

Rice Vermicelli Lunch Jar

Servings - 2

INGREDIENTS
Water - 500 milliliters
Oil - 2 teaspoons
Rice vermicelli - 50 grams
Cold water - for washing
Oil - 2 teaspoons
Mushrooms - 100 grams
Salt - 1/8 teaspoon
Black pepper - 1/8 teaspoon
Sesame oil - 1 1/2 teaspoons
Soy sauce - 1 teaspoon
Rice vinegar - 2 teaspoons
Salt - 1/4 teaspoon
Black pepper - 1/4 teaspoon

(For Assembling)
Boiled rice vermicelli - 100 grams
Carrots - 100 grams
Prepared dressing - 1 tablespoon
Sauted mushrooms
Green moong sprouts beans - 50 grams
Boiled rice vermicelli - 50 grams
Prepared dressing - 1 tablespoon
Green onions - 2 tablespoons
White sesame seeds - 1 teaspoon

PREPARATION
1. Take a pan, add 500 milliliters water, 2 teaspoons oil, 50 grams rice vermicelli and mix it well.
2. Bring it to a boil.
3. Boil for about 5 minutes on medium heat.
4. Remove it from heat and strain the vermicelli.
5. Wash it with cold water.
6. Heat 2 teaspoons oil in a pan, add 100 grams mushrooms and mix it well.
7. Cook for 5 - 7 minutes on medium heat.
8. Add 1/8 teaspoon salt, 1/8 teaspoon black pepper and mix it well.
9. Cook for another 3 - 5 minutes on medium heat.
10. Remove it from heat.
11. In a bowl, add 1 1/2 teaspoons sesame oil, 1 teaspoon soy sauce, 2 teaspoons rice vinegar, 1/4 teaspoon salt, 1/4 teaspoon black pepper and mix it well.

(For Assembling)
1. Take a jar, add 100 grams boiled rice vermicelli, 100 grams carrots, 1 tablespoon prepared dressing, sauted mushrooms, 50 grams green moong sprouts beans, 50 grams boiled rice vermicelli, 1 tablespoon prepared dressing, 2 tablespoons green onions and 1 teaspoon white sesame seeds. (See Video)
2. Serve.

Vegetable Lunch Jar

Servings - 2

INGREDIENTS
Water - 250 milliliters
Cauliflower - 100 grams
Water - 250 milliliters
Broccoli - 100 grams
Water - 250 milliliters
Carrot - 100 grams
Water - 250 milliliters
Zucchini - 100 grams
Olive oil - 2 tablespoons
Red wine vinegar - 2 tablespoons
Salt - 1/4 teaspoon
Black pepper - 1/4 teaspoon

(For Assembling)
Boiled broccoli
Boiled cauliflower
Boiled carrots
Boiled zucchini
Prepared dressing
Parsley - 1 tablespoon
Green onions - 1 tablespoon

PREPARATION
1. Take a pan, add 250 milliliters water, 100 grams cauliflower and stir well.
2. Bring it to a boil.
3. Boil for about 5 - 7 minutes.
4. Remove it from heat and strain.
5. Keep aside.
6. Take a pan, add 250 milliliters water, 100 grams broccoli and stir well.
7. Bring it to a boil.
8. Boil for about 5 - 7 minutes.
9. Remove it from heat and strain.
10. Keep aside.
11. Take a pan, add 250 milliliters water, 100 grams carrot and stir well.
12. Bring it to a boil.
13. Boil for about 5 - 7 minutes.
14. Remove it from heat and strain.
15. Keep aside.
16. Take a pan, add 250 milliliters water, 100 grams zucchini and stir well.
17. Bring it to a boil.
18. Boil for about 5 - 7 minutes.
19. Remove it from heat and strain.
20. Keep aside.
21. In a bowl, add 2 tablespoons olive oil, 2 tablespoons red wine vinegar, 1/4 teaspoon salt, 1/4 teaspoon black pepper and mix it well.

(For Assembling)
1. Take a jar, add boiled broccoli, boiled cauliflower, boiled carrots, boiled zucchini, prepared dressing, 1 tablespoon parsley and 1 tablespoon green onions. (See Video)
2. Serve.