Processed with VSCOcam

No Excuse, Easy Lunches for Work

I hate packing for lunch at work. Well, I should clarify. I hate making the meal the Sunday before that I can take during the week. Not only does it usually cut into my normal dinner prep a bit much, but often I find myself craving a bit more flavor because I am spending less time thinking about the spices I want to add.

But with grilling season upon us, and most of our meals being cooked over the fire, I have challenged myself to use the extra real estate on the grill to make a delicious lunch at the same time that I am cooking dinner.

My latest and favorite go-to flavor packet has the been the Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix paired with some delicious Tyson chicken thighs, all of which I can pick up for less than $10 at my local Walmart. Out of this, I am able to make 3 days’ worth of protein for lunches, usually paired with a simple cranberry, walnut, and greens salad.

As I have talked about in the past, there is a proper way to prepare the chicken. I always even out the meat with my hammer before adding the seasoning, which I let sit on the chicken for about 40 minutes before cooking. As in other cases, I let the marinade and chicken rest at room temperature before tossing on the cast iron plate in the grill.

With ingredients so simple and preparation being just as, I really have no more excuses to not be eating healthier at the office. And while others might be diving into a bland salad from the store downstairs or a greasy burger from who-knows-where, I’ve not only got something delicious to eat, but some great savings in my pocket.

Processed with VSCOcam


  • 1 cup chicken broth
  • 1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
  • 1 teaspoon spicy brown mustard
  • 3 pounds chicken pieces, (breasts, thighs and legs), skin removed


In a ziptop bag, mix the seasoning mix together with the chicken broth and mustard until smooth. Place chicken pieces in with seasoning mixture, sealing the bag and marinate for 1 hour. Let this sit in the kitchen at room temperature to help with cooking. About 10 minutes before, preheat the grill to a medium high temperature.

Toss the chicken on the grill for about 10 minutes on each side, only flipping the chicken once. Once the juices are running clear, remove and let it rest for about 5 minutes before enjoying (or putting into a plastic container for lunches).

This is a sponsored conversation written by me on behalf of Tyson Foods Inc. The opinions and text are all mine.