Healthy Lunch Ideas College


Ready to find my favorite healthy lunch ideas college? Let’s do it! I am a person who eats well most of the time and has good recipes. When it comes to college, lunch is one of my biggest problems. If you are looking for some easy, yummy and healthy lunch ideas, read this article!

Sometimes, the lunch that you pack for college can feel a little boring. You need to find ways to jazz up your meals without sacrificing taste or nutrition. You’ll learn how to make tasty and healthy lunches with these tips.

Healthy Lunch Ideas College

Lettuce Wrapped Fajitas

Think of this as a fancy version of a chicken salad sandwich!

329 calories


  • 2 servings lettuce leaves for lettuce wraps

  • ½ small avocado

  • ½ red pepper

  • 5 oz chicken breast, boneless, skinless, raw


  • Spray a pan with an oil spray. Cook chicken for 7-8 minutes on each side. Use an instant read thermometer to make sure chicken gets to 165 degrees internally

  • Add in pepper (slices) for the last 5 minutes

  • Add chicken, peppers, and avocado slices to lettuce wraps

Quinoa Greek Style Bento Box

487 calories


  • 1 serving cucumber

  • 1 cup grape tomatoes

  • ½ cup garbanzo beans (chickpeas), cooked

  • ⅓ cup crumbled feta cheese

  • ½ cup quinoa, cooked

  • 2 Tbsp vinaigrette, less than 50 calories per 2 Tbsp

  • 1 dash each salt, pepper, basil, oregano


  • Cook quinoa if not already cooked

  • Slice cucumber and tomatoes

  • Mix all ingredients together to make quinoa salad

  • Make only 2-3 days ahead of time to preserve freshness

Black Bean Burrito Bowl

319.25 calories


  • 2 cups leafy greens

  • 4 oz chicken breast, boneless, skinless, raw

  • ¼ salsa

  • ½ green bell pepper

  • ½ yellow onion

  • ½ cup black beans, cooked


  • Spray a pan with an oil spray. Slice chicken into strips. Cook chicken for 6-7 minutes, turning strips over regularly. Make sure chicken gets to 165 degrees internally (use an instant-read thermometer).

  • While the chicken is cooking, spray a second pan with an oil spray. Stir-fry veggies (sliced) for 7-8 minutes. Add in beans for the last 3-4 minutes

  • Combine all ingredients into a salad

  • No chicken? Use tofu or canned tuna.

Rainbow Lunchbox with Peanut Butter

This is one of my favorite snack style lunches, with simple ingredients you probably have in the fridge.

463 calories


  • 1 oz cheese, sliced cheese, full fat/ regular

  • 1 cup baby carrots

  • 1 cup celery stalks, cut in half

  • 1 cup red grapes

  • 2 Tbsp peanut butter


  • Cut cheese into cubes (if you want!)

  • Arrange ingredients in bento box or container

  • Roasted & salted nuts are fine. No nuts? Use seeds. No dairy? Use more nuts or seeds.

Thai Lettuce Wraps

364 calories


  • 2 lettuce leaves for lettuce wraps

  • 4 oz lean, raw ground turkey

  • 2 Tbsp peanut sauce

  • 2 tsp sesame seeds

  • ⅛ c peanuts


  • Spray a pan with an oil spray. Stir-fry turkey for 6-8 minutes, stirring frequently, until cooked through / no longer pink

  • Add in peanut sauce, peanuts, and sesame seeds for 1-2 minutes

  • Add to lettuce wraps – assemble as close to the time when you’re going to eat as possible

  • No turkey? Use tofu

  • Note: I like Whole Food’s Peanut Sauce best, but any store will have their own version! If you want to make your own (100% not necessary!) here’s a 5-ingredient one from Minimalist Baker:

Lentil Salad with Cucumbers, Feta, and Onion

417.5 calories


  • 1 medium cucumber

  • ½ red onion

  • 1 cup canned artichoke hearts

  • ⅓ feta, crumbled

  • ½ c lentils, cooked

  • 1 dash salt

  • 1 dash oregano


  • Chop cucumber and onion

  • Mix all ingredients, including liquid from canned artichoke hearts

  • Lentils here can count as a protein for vegetarians, or starches for non-vegetarians if you prefer

Grilled Chicken with Israeli Salad

Whip up these healthy grilled chicken salad in less than 30 minutes.

314 calories


  • ½ cucumber, medium

  • ½ cherry tomatoes

  • Fresh herbs, like fresh basil or oregano

  • 1 dash salt

  • 1 dash pepper

  • ⅓ c feta, crumbled

  • 2 c arugula

  • 1 Tbsp vinaigrette

  • ½ small avocado


  • Preheat oven to 425 degrees

  • Line baking sheet with tin foil & spray with an oil spray

  • Bake salmon for 15 minutes or until flakes easily

  • Chop tomato, cucumber and arugula, salad dressing, and seasonings

  • No chicken? Use tofu or tuna

Avocado Turkey Bento Boxes

430 calories


  • 4 oz deli slices, turkey

  • ½ avocado, small

  • 1 cucumber, medium

  • 1 cup cherry tomatoes

  • 1 Tbsp olive oil

  • 1 dash everything bagel seasoning


  • Cut tomatoes in halves & slice cucumbers

  • Mix tomatoes and cucumbers together with oil and dash everything bagel seasoning

  • If you like, add another dash of everything bagel seasoning to the avocado half

  • Store salad and deli turkey/ avocado separately if you prefer

  • Make for only 2-3 days ahead of time to preserve freshness

  • Keep avocados fresh after cutting: Rinse with water & keep in an air-tight container

Quick and Easy Asian Chicken Bowl

343 calories


  • 1 cup mixed greens

  • ⅛ cup cashews

  • ½ cup cabbage, shredded

  • ½ cup mandarin oranges, canned

  • ½ cup shredded carrots

  • 3 oz chicken breast, boneless, skinless, raw

  • 1 Tbsp cilantro

  • 1 Tbsp peanut sauce


  • Spray the pan with an oil spray. Cook chicken for 5 minutes on each side. Use an  instant read thermometer to make sure chicken gets to 165 degrees  internally

  • Combine all ingredients into a salad

Egg, Feta & Spinach Bowl with Cauliflower Rice

347 calories


  • 1 cup leafy greens, spinach, raw

  • 2 eggs, large

  • 1 cup veggies noodles/rice, cauliflower “rice”, raw

  • 1 Tbsp cheese, Parmesan, grated

  • ⅓ cup cheese, crumbled, feta

  • 1 dash garlic


  • Spray a pan with an oil spray. Add in cauliflower rice. Stir fry until  you see some browning. Add in Parmesan cheese and garlic salt. Remove from the pan.

  • Spray pan again with oil spray and fry eggs

  • In a bowl combine eggs, cauliflower rice, feta, and spinach

  • Healthy College Lunch Ideas

  • Eating healthy while studying in college can be a real tough challenge. These healthy college lunches are perfect for college students who are looking to make some delicious, nutritious and yummy meals.Summer is over, and it’s time to head back to college. And as you know, college is so busy.

    You’re juggling classes, tutorials, and maybe, a part-time job. And we can’t forget about sports, hanging out with friends, and parties.

    There’s so much to do and so little time to do it. So, it’s easy to grab some fast food for lunch.

    But even though it’s yummy, it’s often unhealthy. And it also gets really expensive – fast.

    Let’s dig right in!

    • Calories: 237
    • Fats: 18g
    • Protein: 3g
    • Carbs: 16g
    • Fiber: 4g
    • Sugar: 5g
      • Calories: 244
      • Fats: 13g
      • Protein: 6.1g
      • Carbs: 27g
      • Fiber: 4.4g
      • Sugar: 1.4g

        1. Avocado Wrap

        Avocado Wrap

        Don’t have time to sit down for lunch? Have my Avocado Wraps.

        They’re perfect for eating on the run. Just grab one or two and put them in your backpack.

        They’re creamy, bright, and full of flavor. The nuttiness of the pesto is balanced with the creaminess of the avocado and Greek Yogurt.

        The cucumbers make the wraps so refreshing. And the fresh dill adds a nice touch of freshness – so make sure you don’t leave it out.

        Want to keep these wraps light? You can use a low-calorie or low-carb tortilla.

        These multigrain tortillas contain only 15 calories each. They’re also low in carbs yet high in fiber.

        So, they keep you full longer. Love this low-calorie wrap? Check out more here.

        Per Serving:

      2. Chicken Salad

      Chicken Salad

      I enjoy Chicken Salad sandwiches as I’m sure many of you do too. But all those carbs can make you doze off in class.

      And if you’re trying to get straight As, that’s a No-No.

      This Chicken Salad gives you all the yumminess – without all those pesky carbs. In fact, one serving provides just 3 grams of net carbs.

      It’s fresh, creamy, and tastes fantastic. That’s because you’re using 4 different spices to kick up the flavor.

      And the fresh parsley and thyme amp up the flavor even more. Meanwhile, the toasted almonds add a nice crunch factor. Yum!

      This Chicken Salad is yummy the way it is. But if you prefer, you can serve it on lettuce leaves.

      Check out more summer salad recipes like this here.

      Per Serving:

      • Calories: 353
      • Fats: 28g
      • Protein: 19g
      • Carbs: 6g
      • Fiber: 3g
      • Sugar: 3g


      3. Curried Cauliflower Soup

      Curried Cauliflower Soup

      Now that summer’s over, winter is close by. And all that snow and ice makes you want to hibernate.

      This Curried Cauliflower Soup is perfect for those cold, dreary days. It’s delicious, nourishing, and so comforting.

      You won’t believe it’s made with cauliflower. By roasting the cauliflower first, you take away the bitterness.

      The curry powder and turmeric add warmth and fragrance. And the coconut milk makes the soup extra creamy.

      Besides adding sweetness to the soup, cauliflower is good for you too. It’s packed with Vitamin C, which is vital for an excellent immune system.

      And it is rich in sulforaphane which is good for your heart. It also contains choline which supports a healthy metabolism.

      So eat up that cauliflower.

      Per Serving:

  • 4. Quinoa Salad

    Quinoa Salad

    Do you dream of warmer climes when it’s cold outside? Then give this Quinoa Salad a try.

    It’s light, vibrant, and tasty.  Green and red bell peppers add natural sweetness.

    And the avocado adds a pleasant creaminess. Meanwhile, the cucumbers make this salad so refreshing.

    It’s like summer in your mouth.

    Besides adding texture, quinoa is very nutritious too. It’s packed with manganese, magnesium, and phosphorus.

    So, it’s excellent for your bones. And it contains a ton of protein which fills you up.

    What’s more, it’s gluten-free too. If you’d like to get some quinoa, you can get some here.

    Check out more macro-friendly recipes.
    Per Serving:

    • Calories: 174
    • Fats: 10g
    • Protein: 4g
    • Carbs: 20g
    • Fiber: 4g
    • Sugar: 3g

    5. Chicken Salad Wrap

    Want to ace your college exams? Then get your workout routine on.

    By exercising regularly, you may increase your GPA by an entire point. But after a pre-lunch workout, you’re probably feeling pretty hungry.

    Your muscles are also sore as well too. That’s where my Chicken Salad Wrap comes in handy.

    It’s packed with protein which helps your muscles recover. And it tastes pretty good as well, if I may say so myself.

    The honey adds a nice touch of sweetness. And the Dijon mustard adds a pleasant heat.

    The heat is offset by the coolness of the avocado and Greek Yogurt. Meanwhile, the celery and lettuce add the perfect amount of crunch. It’s a party in your mouth.

    Now you will need cooked chicken breast to make these wraps. However, if you don’t have any, you can use rotisserie chicken instead.

    Per Serving:

    • Calories: 277
    • Fats: 8.5g
    • Protein: 23g
    • Carbs: 27g
    • Fiber: 4.1g
    • Sugar: 2.9g

      6. Shrimp Ceviche

      Shrimp Ceviche

      Don’t feel like turning on the stove? Then make this shrimp ceviche.

      I know; ceviche sounds pretty fancy. But it’s so easy to make – and tastes great too.

      This shrimp ceviche has the perfect balance of flavors. You’ve got the heat from the jalapenos and the sweetness from the orange juice.

      And the lime and lemon juice add acidity. Meanwhile, the crunchiness of the red onions offsets the tenderness of the shrimp.

      Now for the good part – how to make it. Start by cutting your shrimp into small pieces.

      Then put your shrimp, vegetables, and herbs in a bowl. To a separate bowl, add your juices, mixing well.

      Next, pour the juice mixture on top of the shrimp mixture. Add salt and pepper, mixing well.

      Finally, refrigerate for 15 minutes before adding the chopped avocado. Bon appetit!

      Per Serving:

      • Calories: 178
      • Fats: 5g
      • Protein: 24g
      • Carbs: 8g
      • Fiber: 2g
      • Sugar: 3g


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