Name: Budget Meal Prep With Chicken And Rice Under $20
Cook time: 40 min
Total time: 40 min
Ingredients: 2 lbs Boneless, Skinless Chicken Thighs (approx. $8.00); 2 cups Long-Grain White Rice ($1.00); 1 bag (16 oz) Frozen Mixed Vegetables (peas, carrots, corn) ($1.50); 4 cups Chicken Broth (made from bouillon to save money) ($0.50); 2 tablespoons Vegetable Oil ($0.20); 2 teaspoons Garlic Powder ($0.10); 2 teaspoons Onion Powder ($0.10); 1 teaspoon Smoked Paprika ($0.05); Salt and Black Pepper to taste ($0.05); Optional: Fresh parsley or hot sauce for serving

Ingredients

Scale

2 lbs Boneless, Skinless Chicken Thighs (approx. $8.00)
2 cups Long-Grain White Rice ($1.00)
1 bag (16 oz) Frozen Mixed Vegetables (peas, carrots, corn) ($1.50)
4 cups Chicken Broth (made from bouillon to save money) ($0.50)
2 tablespoons Vegetable Oil ($0.20)
2 teaspoons Garlic Powder ($0.10)
2 teaspoons Onion Powder ($0.10)
1 teaspoon Smoked Paprika ($0.05)
Salt and Black Pepper to taste ($0.05)
Optional: Fresh parsley or hot sauce for serving

Instructions

Start by patting the chicken thighs dry with a paper towel. This ensures a better sear and prevents the meat from steaming. Cut the chicken into bite-sized 1-inch cubes. In a small bowl, mix the garlic powder, onion powder, smoked paprika, salt, and pepper. Toss the chicken pieces in a large bowl with the spice blend until every piece is evenly coated. This step builds the foundation of flavor for the entire meal prep.
Heat the vegetable oil in a large skillet or deep pan over medium-high heat. Once the oil is shimmering, add the chicken pieces in a single layer. Work in batches if necessary to avoid overcrowding the pan. Sear the chicken for 5-7 minutes, turning occasionally, until it is golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate; do not wipe out the pan, as those brown bits (fond) contain immense flavor.
Rinse your white rice under cold water until the water runs clear to remove excess starch. In the same pan used for the chicken, add the rinsed rice and stir for 1 minute to toast it slightly. Pour in the 4 cups of chicken broth and bring the mixture to a boil. Reduce the heat to low, cover with a tight-fitting lid, and simmer for 15 minutes. About 5 minutes before the rice is finished, stir in the frozen mixed vegetables. The residual heat will perfectly steam the veggies without making them mushy.
Once the rice has absorbed all the liquid, fluff it gently with a fork. Add the cooked chicken back into the pan and toss everything together to combine the juices. Lay out five airtight meal prep containers. Divide the chicken, rice, and vegetable mixture equally among the containers. Allow the meals to cool completely at room temperature before sealing the lids. This prevents condensation from making the rice soggy during storage.

Cook Time: 40 minutes