Down with dull dinner-times! Lunch should be vibrant, satisfying and delicious, like this herby chicken lunch box. It’s simple to throw together.

Ah, the daily dilemma of the workday lunch. Do you take a greige plastic tub of boring sarnies? Or maybe you opt for a shop-bought salad with inflated price tag and calorie count – or over-refrigerated, tasteless pre-packed sandwiches?

Let’s start a lunchtime revolution. It’s really important to me that my midday meal is full of flavour and healthy goodness. OK, I admit I’m obsessed with food but a great lunch is something to look forward to – and something to keep me happy through the afternoon.

A stressful morning, or simply running late, is sometimes all it takes for me to throw good intentions to the wind and make really rubbish lunch choices. And we all know how that can have a knock-on effect for the rest of the day.

My solution is to invest just a tiny bit of forward thinking and pep up the plastic tub with a zingy, flavourful salad like this herby chicken dish.

I know what’s in it, it means I’ve got total calorie control – and I know it’s going to taste great. No afternoon regret after a blow out, just lean chicken, healthy edamame beans, leaves and the punch-packing power of herbs.

Herby Chicken Lunchbox

272 calories

Make the dressing in a small lidded container and drizzle over the salad at lunchtime.

Serves 1 • Ready in 5 minutes

50g fresh or frozen soya/edamame beans
50g watercress leaves
Small handful (10g) flat-leaf parsley, leaves only
¼ red onion, cut into very thin slices
1 small roasted chicken breast fillet (100g), sliced
For the dressing:
2 tsp extra virgin olive oil
Juice of ½ lemon
Pinch of sugar
2 leaves parsley, finely chopped
2 leaves basil, finely chopped
2 leaves mint, finely chopped
Salt and freshly ground black pepper

• If the soya beans are frozen or require cooking, cook as per the packet instructions and leave to cool.
• Arrange the watercress, edamame, parsley and red onion in a serving dish or lunchbox container. Add the chicken.
• Mix together the olive oil, lemon juice, sugar, parsley, basil and mint in a small bowl or container. Season generously with salt and pepper. Drizzle over the salad just before serving.