5 Day Clean Eating Group Lunch Recipes

Buffalo Chicken Pasta

  • Servings: 1
  • Difficulty: easy
  • Print

  • ½ c whole grain penne, cooked and cooled
  • ½ c shredded & cooled chicken
  • ¼ c plain Greek yogurt
  • 1/8 c cheddar cheese, shredded
  • ¼ c celery, thinly sliced
  • ¼ c carrots, shredded
  • Tabasco or Cholula to taste
  • Pink Himalayan salt & pepper to taste

Add all ingredients to a medium mixing bowl. Fold gently until fully incorporated.

Crockpot Chicken Gyros

  • Servings: 4
  • Difficulty: easy
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  • 1 lb boneless, skinless chicken breasts
  • 3 cloves garlic, minced
  • 1/4 cup fresh lemon juice
  • 1 onion, diced
  • 1/4 cup water
  • 1 tablespoon olive oil or coconut oil
  • 2 Tablespoons red wine vinegar
  • 1 teaspoon oregano
  • 1 teaspoon lemon pepper

Spray crock pot with non-stick cooking spray. Place chicken breasts inside slow cooker. Mix remaining ingredients together in a bowl and pour over chicken breasts. Cook on HIGH for 3-4 hours or LOW 6-8 hours. Shred chicken and serve with pocketless wheat pita bread, sliced tomatoes, sliced onions, sliced cucumbers, lettuce, and Tzatziki sauce (I highly recommend making it! It’s very simple and adds so much to the chicken!).

Tzatziki Sauce (Optional)

  • 32 ounces plain yogurt
  • 2 cucumber, peeled and seeded
  • 3 cloves garlic, crushed
  • 2 teaspoons red wine vinegar
  • 1 teaspoon Lemon juice
  • 1/2 teaspoon dried dill weed
  • to taste salt
  • to taste black pepper

Strain yogurt using a cheesecloth over a bowl (if you don’t have that, a strainer lined with a coffee filter will work) for a couple of hours (I let mine strain for about 6 hours) or overnight to get out as much moisture as possible (I know that this step sounds funny, but I promise that if you don’t do it, your sauce will be runny and not as delicious). Shred or grate the cucumbers and blot them with a paper towel or clean kitchen towel to get rid of as much moisture as possible. Mix together the strained yogurt, shredded cucumbers, garlic, vinegar and lemon juice. Add salt and pepper to taste. Keep in the fridge until serving (let the flavors come together for about 30 minutes before serving). 

Dill Turkey and Spinach Wrap

  • Servings: 1
  • Difficulty: easy
  • Print

  • 1 Flatout or whole wheat tortilla
  • 3 slices turkey
  • fresh spinach
  • 2 T plain Greek yogurt
  • Pink Himalayan salt to taste (just a pinch!)
  • Dill to taste (1/8 teaspoon or so)

Mix dill, salt and Greek yogurt. Spread dip onto lower half of Flatout. Add turkey slices and spinach leaves to lower half of Flatout. Starting with the lower half, slowly roll the wrap. Tuck in the ingredients as you roll (think of it as rolling a sleeping bag!).

Mix it up! Try ham, cheddar and mustard!
Vegetarian? No worries. Spinach, sprouts and tomatoes are a great combination


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