Britannia News

5 quick lunch ideas for all the family

5 quick lunch ideas for all the family

13TH MARCH 2017

5 quick lunch ideas for all the family

These days, it’s hard not to live a hectic lifestyle. After we’ve gone to work, picked up the children and helped with the homework, the day is pretty much gone.

However, our hectic lives are starting to impact on meal time. Our recent kitchen survey found that over half of us eat our meals with our partner or family but 25% of us are looking at our phone whilst eating.

With this in mind, we’ve looked into how we can come up with some quick, easy and fulfilling lunch ideas that the whole family can enjoy. By spending less time making a dish, we can then find more quality time for one another!

Have a look at our five quick lunches below, and see which takes your fancy.

Chicken fajitas

Chicken fajitas are a real party pleaser, and the best part is that everyone can make their own however way they want! Feel free to replace the chicken with steak, tofu or extra vegetables.


4 skinless chicken breasts
2 tablespoons olive oil
1 tablespoon lime juice
1 garlic clove, finely minced
½ teaspoon chili powder
½ teaspoon cumin
½ teaspoon hot pepper flakes
½ teaspoon black pepper
½ teaspoon salt
2 small onions
2 small peppers

8 flour tortillas


  • Slice the chicken breast into thin strips.

  • In a bowl, mix together 1 tablespoon of olive oil with the lime juice, garlic, chili powder, cumin, pepper flakes, black pepper and salt. Add the chicken strips and stir to coat, setting aside.

  • Wrap the tortillas in foil and place in the oven for around 5-10 minutes on a medium heat.

  • Meanwhile, cut the onions and peppers into small strips.

  • In a large non-stick pan, heat the remaining olive oil over a medium high heat.

  • Add the onions and peppers for around 4 minutes, until softened. Transfer to a bowl and then aside.

  • Add the chicken to the pan and stir for around 4 minutes until brown.

  • Return the onions and peppers to the pan, stirring for another minute.

To serve, spoon a portion of the mixture down the centre of each tortilla and top with whatever salad or toppings you wish to add. Fold the sides in and enjoy.

Bean & pepper chilli

Who doesn’t love chilli? This dish is guaranteed to fill you up, the only problem is resisting a second helping.


2 small onions

2 celery sticks, finely chopped

3 peppers, deseeded and sliced

1 tablespoon olive oil

1 tablespoon chilli powder

1 tablespoon ground cumin

1 tablespoon paprika

400g can of kidney beans, drained

400g can of chopped tomatoes

Rice, to serve


  • Heat the olive oil in a large pan.

  • Add the onions and peppers in, and cook until softened.

  • Tip the spices in and cook for a further minute.

  • Tip in the beans, celery and tomatoes. Bring to the boil and simmer for 15 minutes, until the chili is thickened.

  • If desired, serve with rice.

Chicken kebabs with pasta salad

This dish is easy to make and is a great way of sneaking in a few vegetables! If you don’t fancy chicken, try this with pork or tofu.


4 skinless chicken breasts

1 butternut squash, halved

2 courgettes, cubed

1 onion, chopped

2 red peppers, deseeded and cut

4 thyme sprigs, leaves removed

4 tablespoons olive oil

Juice of 1 lemon

16 cherry tomatoes

600g penne pasta

8 wooden skewers, soaked


  • Heat the oven to 200c/fan 180c/gas 6.

  • Put the vegetables into a large roasting tin and scatter with the thyme. Drizzle with 2 tablespoons of olive oil and roast for 40 minutes, turning halfway through.

  • Put the chicken into a shallow dish and mix with the lemon juice and pesto.

  • Cut the chicken into cubes and thread the chicken and cherry tomatoes onto the skewers and put onto a roasting tray. Drizzle with the remaining oil and roast for 20 minutes, turning once until the chicken has been cooked throughout.

  • Meanwhile, boil the pasta in a large pan.

  • Toss half the roasted vegetables together with the pasta and serve alongside the chicken kebabs.

Pitta pizzas

This recipe is another way to get the whole family involved in the cooking process. Why not let everyone create their own pizza with whatever ingredients you have on hand?


4 wholewheat pitta breads
4 teaspoons tomato purée
3 ripe plum tomatoes, diced
1 onion, chopped

85g chorizo, diced

50g mature cheddar, grated

Basil leaves, for garnish


  • Heat oven to 200c/fan 180c/gas 6, place a baking tray with a baking sheet in the oven to heat up.

  • Spread each pita bread with 1 teaspoon of purée, topping with tomatoes, onions, chorizo and cheese.

  • Place on the baking tray and bake for around 10 minutes until the pittas are crisp and the cheese has melted.

  • Scatter with basil, if preferred, and serve.

Cheesy pasta bake

If you’re looking for a quick meal that you can just serve from one big dish, this pasta bake ticks all the boxes. Feel free to add in bacon or chicken to make it even more delicious!


1 tablespoon olive oil

1 onion, chopped

¾ teaspoon dried oregano

225g penne pasta
340g grated Cheddar cheese
30g butter
3 tablespoons plain flour
475 ml milk


  • Heat the oven to 180c/fan 160c/gas 4.

  • In a large pot, cook the pasta until al dente and drain.

  • In a medium frying pan, fry the chopped onion and take off the heat when brown.

  • In a medium saucepan, melt the butter over a low heat and when melted, add in the flour and stir for 2 minutes. Gradually add the milk and stir until thickened. Stir in ⅔ of the cheese, stirring until melted.

  • Mix the cooked pasta in with the sauce and pour into a baking dish.

  • Sprinkle over the remaining cheese and bake uncovered for about 20 minutes, until the cheese on the top has melted and brown then serve.

Looking for some more inspiration? Be sure to take a look through our recipe section to find out how to make your next favourite dish. Keep an eye on our Facebook and Twitter pages for more culinary ideas!