Say hello to the Homemade Chicken Taco Lunchable. Not only are these loaded with fresh veggies and protein but they are actually filling!
Make ahead homemade lunchables that are not processed
Do your kids beg for those store bought lunchables? You are not alone! We are showing you a homemade lunchable that blows the storebought ones out of the water. Of course buying pre packaged lunchables or school lunch is convenient but the problem with processed foods is we trade convenience for quality nutrition. Trust me, I love convenience, but after I made a few homemade lunches I realized how easy they are to throw together the night before or the morning of. Whether you are like to prep the night before, the morning of, or for the whole week in advance, this is a recipe that will work for any preference.
How to make Chicken Taco Lunchable
First snag yourself some of those inexpensive reusable lunch containers. Heat a skillet over medium. Cut chicken into smaller pieces and season with taco seasoning. Toss into hot skillet and cook until browned and no longer pink in the centers. Remove from heat and allow to cool (if packing for the next day, allow to cool before storing in the refrigerator). Shred your cheddar cheese, slice you lettuce, bell pepper,olives and cherry tomatoes. Divide all ingredients into four lunch boxes using a separate container for each ingredient. My kids loves slices oranges in their lunches so I normally always throw them in as well.
Healthier lunchable option that will not break the bank
This meal is a win win because your kids will enjoy this homemade healthy chicken taco lunchable option and you will save money using your DIY lunchable skills instead of buying the expensive store option. Here’s to making lunch healthy and FUN! I hope your children enjoy them as much as mine do.
Chicken Taco Lunchbox
- 1 pound chicken breast
- 2 tablespoon taco seasoning
- 4 ounce tortilla chips
- 4 ounce cheddar cheese
- 2 cup shredded lettuce
- 1 medium bell pepper, red
- 8 jumbo black olives, canned
- 1 cup cherry tomatoes
- 2 medium orange
- Heat a skillet over medium. Cut chicken into smaller pieces and season with taco seasoning. Toss into hot skillet and cook until browned and no longer pink in the center. Remove from heat and allow to cool (if packing for the next day, allow to cool before storing in the refrigerator).
- Divide all ingredients into four lunch boxes, using a separate container for each ingredient.