box lunches: asian style chicken + soy glazed carrots + roasted broccoli + brown rice

When i first started working in an office, I didn’t understand how much of my money would be wasted on buying lunch.  Not only was I spending $10+ per day on food, but the food was never any good.  The never ending marathon of fast food took a toll on both my wallet and my waistline and I knew that buying lunch everyday was not a sustainable way to live.


Bring on the box lunches! Spending Sunday afternoons cooking lunches was the first change I made when Mike and I decided to start eating healthier.  A few hours in the kitchen ended up saving us so much money, and we end up with a well balanced and delicious meal to break up the monotony of the work day.  It might seem silly, but having a home-cooked meal at my desk somehow makes the day seem so much brighter (but then again, most of my days are spent counting down the minutes until my next meal, so I may be crazy).

This is my most recent version of our lunch assembly line: Asian style chicken, soy glazed carrots, roasted broccoli, and brown rice.


I only use chicken breasts, as they’re always available in my freezer, and make sure to marinate them overnight for optimal flavor.  Baking the chicken is a good way to multi-task!  You can get the carrots and brown rice done on the stove-top while the chicken and broccoli cook in the oven.


Coat the broccoli with a little bit of olive oil, salt and pepper. Roasting broccoli at 475° should only take about 15 minutes.  Once it’s all brown and crispy, I like to finish it with a squeeze of lemon (or lime) juice.


For the carrots, it’s important to use carrots that have dried out for a few days in the fridge.  It really makes a huge difference in the caramelization.

And that’s it!  I usually try to make 8-10 lunches to feed both me and Mike for one workweek, so I double the recipes above.  This combo only takes about an hour to put together, but it definitely beats anything I could buy on my lunch break at work.