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Low Calorie Lunch Box: Chicken Breast and Raw Veggie Sticks Box Recipe

Name: Low Calorie Lunch Box: Chicken Breast and Raw Veggie Sticks Box Recipe
Total time: 15 min
Yield: 250 g
Ingredients: boneless skinless chicken breast 12 oz; carrot sticks 1 cup; cucumber sticks 1 cup; red bell pepper strips 0.75 cup; celery sticks 0.5 cup; olive oil 0.5 tbsp; lemon juice 1 tbsp; black pepper 0.25 tsp; salt 0.5 tsp

The simplest lunch box: chicken breast and raw veggies. Low calorie, high protein, zero excuses for skipping meal prep.

Cook 15 min Difficulty EASY 215 kcal

#high protein #low carb #bariatric friendly

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Ingredients

Main ingredients

boneless skinless chicken breast 12 oz
carrot sticks 1 cup
cucumber sticks 1 cup
red bell pepper strips 0.75 cup
celery sticks 0.5 cup

Seasonings/Sauce

olive oil 0.5 tbsp
lemon juice 1 tbsp
black pepper 0.25 tsp
salt 0.5 tsp

Nutrition summary

Carbohydrates 11 g 20%

Protein 29 g 54%

Fat 5 g 26%

Serving size 250g

Cooking steps

1

Pat chicken breasts dry and season both sides evenly with salt and black pepper.
2

Heat a nonstick skillet over medium-high heat, add olive oil, and place chicken in the hot pan.
3

Cook chicken for 4–5 minutes per side without moving to allow for even browning and juiciness.
4

Remove chicken to a plate, cover loosely with foil, and let rest for 3 minutes before slicing into strips.
5

Assemble each lunch box: arrange carrot, cucumber, red bell pepper, and celery sticks neatly, and add sliced chicken.
6

Drizzle lemon juice over veggies and chicken right before sealing to boost freshness.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The star of this lunch box is the boneless skinless chicken breast, which delivers lean protein and forms the heart of the meal. The variety of fresh vegetable sticks (carrot, cucumber, red bell pepper, celery) add crunch, flavor, and nutrients without many extra calories.

Q. How do I ensure the chicken stays moist and tender?

Avoid high heat and do not overcook—the key is to cook the chicken breast over medium-high until golden on both sides, then let it rest covered for a few minutes before slicing. This retains internal juices and prevents dry, stringy meat.

Q. How can I keep the veggies crisp and vibrant in the lunch box?

Slice the veggies just before assembly and keep them chilled. The lemon juice drizzle helps maintain color and freshness, and assembling the box right before sealing limits moisture loss.

Q. What is the nutritional breakdown for each serving?

Each serving is about 250g and contains 215 kcal, with 29g protein (54% of calories), 11g carbohydrates (20%), and 5g fat (26%). This makes it low calorie, high in protein, and suitable for those seeking balanced, filling lunches.

Low Calorie Lunch Box: Chicken Breast and Raw Veggie Sticks Box Recipe

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