March 10 is National Pack Your Lunch Day! One of the best ways to ensure that you aren’t scrambling when it’s time to figure out options is to plan ahead of time by prepping a protein. Here are FIVE easy ideas and tips that we practice and that work for us:

Protein-Packed Lunches:

Cut chicken tenders into one inch pieces, marinate in Italian or Greek dressing and keep it in the fridge for up to three days. I cook a portion for lunch in the morning to use it in wraps, salad or as an entree in protein boxes. Air-fry at 360 degrees for 20 minutes for perfect, tender and juicy chicken every time!
Hard boiled eggs and egg bites are perfect for breakfast or adding to the lunchbox. For egg bites, combine 4-6 eggs, 1/4 cup of milk or half and half, and salt and pepper with your favorite add-ins like cheese, chopped spinach, bacon bits or crumbled sausage. Bake at 350 degrees for 15-20 minutes or until eggs are set. For a smoother texture, put the egg mixture in your blender.
Leftover proteins from dinner are great for lunch too. If you’re sending them warm, remember to preheat your thermos with boiling hot water for 10 minutes before packing your hot food.
Pack a high-protein dip. Some of our faves are buffalo chicken dip with crackers, or Greek yogurt with peanut butter or flavorful tzatziki (Greek yogurt with cucumber, feta and herbs) with pita chips or as a topping for chicken.
Nothing beats a classic deli sandwich with chips and fruit! Try switching up the bread with pita pockets, croissants, bagels or lavash. Pat your tomatoes and pickles dry with paper towel before adding to your sandwich to keep it from getting soggy. And, if you normally pack lunch at night, add chips and crackers to the lunchbox in the morning. This keeps them crisp and delicious until lunch!