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3 Metabolism-Boosting Lunch Ideas

Metabolism-Boosting Lunch Ideas

Here's a great reason to spice up your lunch: research shows that capsaicin, a compound in chiles, can rev your body's metabolism and may help you burn more fat.
Chipotle Chicken Quinoa Burrito Bowl

Chipotle Chicken Quinoa Burrito Bowl

This chipotle-flavored burrito bowl recipe is even better than takeout and just as fast. Loading it with vegetables and using quinoa in place of rice adds nutrition for a healthy dinner.

Ingredients

  • 1 tablespoon finely chopped chipotle peppers in adobo sauce

  • 1 tablespoon extra-virgin olive oil

  • ½ teaspoon garlic powder

  • ½ teaspoon ground cumin

  • 1 pound boneless, skinless chicken breast

  • ¼ teaspoon salt

  • 2 cups cooked quinoa

  • 2 cups shredded romaine lettuce

  • 1 cup canned pinto beans, rinsed

  • 1 ripe avocado, diced

  • ¼ cup prepared pico de gallo or other salsa

  • ¼ cup shredded Cheddar or Monterey Jack cheese

  • Lime wedges for serving

Try them all and tell us which is your favorite!

Preparation

​Ready In: 30min.

  1. Preheat grill to medium-high or preheat broiler.

  2. Combine chipotles, oil, garlic powder and cumin in a small bowl.

  3. Oil the grill rack (see Tip) or a rimmed baking sheet, if broiling. Season chicken with salt. Grill the chicken for 5 minutes or broil it on the prepared baking sheet for 9 minutes. Turn, brush with the chipotle glaze and continue cooking until an instant-read thermometer inserted in the thickest part registers 165°F, 3 to 5 minutes more on the grill or 9 minutes more under the broiler. Transfer to a clean cutting board. Chop into bite-size pieces.

  4. Assemble each burrito bowl with ½ cup quinoa, ½ cup chicken, ½ cup lettuce, ¼ cup beans, ¼ avocado, 1 tablespoon pico de gallo (or other salsa) and 1 tablespoon cheese. Serve with a lime wedge.

  • To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

Taco Lettuce Wraps

Taco Lettuce Wraps

Don't limit yourself to lettuce for this low-carb, gluten-free taco lettuce wrap recipe—any fresh green sturdy enough to wrap around ½ cup of filling works.

This meal is great for those days where a salad seems boring. 

Ingredients

  • 8 small iceberg or romaine lettuce leaves or 4 large, cut in half crosswise

  • 1 tablespoon canola oil

  • 1 pound lean ground beef

  • ¼ teaspoon salt

  • 5 tablespoons prepared salsa

  • 1 tablespoon rice vinegar

  • 1½ teaspoons ground cumin

  • 1 cup diced avocado

  • 1 cup julienned jícama (see Tip)

  • ¼ cup finely diced red onion

Preparation

​Ready In: 30min.

  1. Wash and dry lettuce leaves well and cut out any tough ribs.

  2. Heat oil in a large nonstick skillet over medium-high heat. Add ground beef, season with salt and cook, stirring often, until cooked through, 4 to 6 minutes.

  3. Meanwhile, whisk salsa, vinegar and cumin in a small bowl.

  4. Remove the pan from the heat, add the salsa mixture and stir to combine. Serve in the lettuce leaves, topped with avocado, jicama and onion.

  5. Jícama is a round root vegetable with thin brown skin and white crunchy flesh. It has a slightly sweet and nutty flavor. To peel it, use a small, sharp knife or vegetable peeler, making sure to remove both the papery brown skin and the layer of fibrous flesh just underneath.

Black Bean Soup

Black Bean Soup

Ingredients

This is a zippy Southwestern-flavored black bean soup. We make it with canned beans so it comes together in minutes. If you have leftovers, pack them up in individual serving containers for lunch the next day

  • 1 tablespoon canola oil

  • 1 small onion, chopped

  • 1 tablespoon chili powder

  • 1 teaspoon ground cumin

  • 2 15-ounce cans black beans, rinsed

  • 3 cups water

  • ½ cup prepared salsa

  • ¼ teaspoon salt​

  • 1 tablespoon lime juice

  • 4 tablespoons reduced-fat sour cream (optional)

  • 2 tablespoons chopped fresh cilantro (optional)

Preparation

​Ready In: 25min.

  1. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until beginning to soften, 2 to 3 minutes. Add chili powder and cumin and cook, stirring, 1 minute more. Add beans, water, salsa and salt. Bring to a boil; reduce heat and simmer for 10 minutes. Remove from the heat and stir in lime juice. 

  2. Transfer half the soup to a blender and puree (use caution when pureeing hot liquids). Stir the puree back into the saucepan. Serve garnished with sour cream and cilantro, if desired.

  3. Make Ahead Tip: Cover and refrigerate for up to 3 days. Garnish with sour cream and cilantro, if desired, just before serving.

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