1. Mediterranean Chicken Bowl
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Main:
Grilled halal chicken breast with olive oil, lemon, and za’atar -
Sides:
Couscous, cherry tomatoes, cucumber, hummus, and olives -
Storage Tip:
Keep hummus in a separate mini container to prevent sogginess
2. Keema-Stuffed Sweet Potatoes
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Main:
Baked sweet potatoes filled with spicy halal ground beef or chicken keema -
Sides:
Greek yogurt (or labneh) + mixed greens with lemon vinaigrette -
Storage Tip:
Store potatoes and toppings separately, then assemble before eating
3. Chickpea and Quinoa Power Salad
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Main:
Cooked quinoa, roasted chickpeas, baby spinach, bell peppers, and feta (optional) -
Dressing:
Lemon tahini or olive oil with cumin -
Protein Add-On:
Grilled halal chicken or boiled eggs -
Pro Tip:
Use mason jars to layer ingredients and keep them fresh all week
4. Halal Teriyaki Chicken with Brown Rice
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Main:
Halal chicken thighs in homemade teriyaki sauce (soy sauce, garlic, honey) -
Sides:
Steamed broccoli, shredded carrots, and brown rice -
Storage Tip:
Microwave-safe containers work best for this hot meal
5. Lentil Patties & Tabbouleh
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Main:
Pan-seared lentil patties made with red lentils, garlic, and spices -
Sides:
Fresh tabbouleh (parsley, bulgur, tomatoes, mint) + tzatziki or yogurt dip -
Make-Ahead Tip:
Freeze patties in batches, reheat as needed
Weekly Prep Strategy (Sunday Night):
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Cook your proteins and grains in bulk
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Chop vegetables and portion sauces
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Assemble lunches in stackable containers
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Label each container with day/date
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Store 3 meals in fridge, 2 in freezer for later in the week
Closing Tip:
Halal lunch prep doesn’t have to be boring or repetitive. With a little planning, you can enjoy nourishing, flavorful meals every day—no takeout needed.
