Ingredients
Scale
- 2 lbs Chicken Breasts or Thighs (approx. $8.00)
- 2 cups Long-grain White or Brown Rice (approx. $1.50)
- 1 bag (16 oz) Frozen Mixed Vegetables (approx. $2.00)
- 3 tbsp Olive Oil or Vegetable Oil (pantry staple)
- 2 tsp Garlic Powder
- 2 tsp Onion Powder
- 1 tsp Smoked Paprika
- Salt and Black Pepper to taste
- 2 cups Chicken Broth or Water (approx. $1.50)
- Optional: Low-sodium Soy Sauce or Hot Sauce for serving
Instructions
- Rinse two cups of rice under cold water until the water runs clear to remove excess starch. In a medium pot, combine the rice with four cups of chicken broth or water. Bring the liquid to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and simmer for 15 to 18 minutes (or according to package directions). Once cooked, fluff the rice with a fork and set it aside to cool slightly.
- While the rice simmers, pat the chicken dry with paper towels and cut it into bite-sized cubes. In a large bowl, toss the chicken with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper until evenly coated. Heat a large skillet over medium-high heat. Add the chicken in a single layer and cook for 8 to 10 minutes, stirring occasionally, until the chicken reaches an internal temperature of 165°F and develops a golden-brown crust.
- Remove the chicken from the skillet and set it aside. In the same skillet, add the frozen mixed vegetables. Sauté them for 5 to 7 minutes until they are tender-crisp and heated through. Season the vegetables lightly with salt and pepper. To assemble, divide the cooked rice evenly among five meal prep containers. Top each container with a portion of the sautéed vegetables and the cooked chicken. Let the meals cool completely before sealing the lids and storing them in the refrigerator.
- Cook Time: 40 minutes