Ingredients
Scale
- 1 lb boneless, skinless chicken thighs ($4.99)
- 2 lbs mixed bell peppers & onions ($3.49)
- 3 cups dry brown rice ($1.29)
- 1 lb dried lentils ($2.49)
- 1 (15 oz) can black beans, rinsed ($0.89)
- 1 (15 oz) can diced tomatoes ($0.79)
- 8 oz whole wheat pasta ($1.19)
- 2 cups chopped spinach ($1.99)
- 1 (15 oz) can chickpeas, drained ($0.89)
- 1 onion, 3 garlic cloves, olive oil, salt, pepper, cumin, paprika — pantry staples
Instructions
- Preheat oven to 400°F. Toss chicken thighs and mixed veggies with 2 tbsp oil, salt, pepper, paprika. Roast 25 mins.
- Cook rice according to package directions. Divide into 5 containers.
- Simmer lentils with 2 cups water for 25 mins. Blend half for creaminess; divide into containers.
- Boil pasta, toss with marinara and spinach; portion into 2 containers.
- Mix chickpeas, diced tomatoes, cucumber, red onion, 1 tbsp oil, cumin. Divide into remaining container.
Notes
- Store all meals in airtight containers up to 5 days.
- Add hot sauce or lemon juice for extra flavor.
- Double batch soup/base to freeze for later use.
- Prep Time: 20 min
- Cook Time: 30 min
- Method: Roasting, simmering, mixing
- Cuisine: American
- Diet: Vegetarian options included
Nutrition
- Serving Size: 1 container
- Calories: 420 Kcal
- Sugar: 7g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 12g
- Protein: 24g
- Cholesterol: 45mg
