Chicken, Spinach & Egg Salad Lunchbox

This simple recipe for chicken and egg salad is an excellent choice for a fast lunch option. Topped with a tasty boiled egg for added protein, it creates the ideal salad. For a heartier lunch or dinner, consider adding a serving of your preferred microwave rice to boost the calorie content. This recipe serves 1.

Ingredients:

• 1 chicken breast

• 2 eggs

• 1-2 handfuls of spinach

• 2 tsp paprika seasoning

• 1 tbsp pumpkin seeds

• 1 tsp honey

• Olive oil

• Squeeze of lemon juice

• Packet of wholegrain oatcakes

Method:

1. Cover chicken breast in olive oil and paprika seasoning.

2. Cook chicken breast in the oven at 190°C (fan oven) for 30 minutes, until the chicken is cooked through.

3. Soft boil the eggs in boiling water on the hob (7-8 minutes). Once cooked, place them in a bowl of cold water to let them cool before peeling the shell off.

4. Prepare the salad: in a small bowl, add a squeeze of lemon juice, 1 tsp of olive oil, 1 tsp of honey and mix well to create the salad dressing. Place the spinach in your serving dish, drizzle over the salad dressing. Add in the pumpkin and mix everything together.

5. Once the chicken is cooked, shred it into smaller pieces and mix it into the salad.

6. Peel the eggs, cut them into smaller pieces, and place them in the salad.

7. Serve the salad with a packet of oatcakes.