Meal prepping/ eating healthy on a college budget and with limited pans shouldn’t be hard, but why do we make it seem like an insurmountable task? Unsure. This meal complete with protein and veggies is $3.74 per serving!
Here’s an awesome recipe to cook in bulk to prepare you for the crazy awesome week ahead of you!
(also, a bit nerdy, but here’s an excel spreadsheet where you can adjust the cost per ingredient based on your local costs :))
Ingredients (6 servings):
- 4lbs boneless, skinless chicken breast
- can sub for chicken thighs (a little fattier, but better for your budget)
- 3/4lb green beans
- 4 red potatoes
- 4tsp minced garlic
- 2 lemons
- 6 tbsp olive oil
- 1.5 tsp salt and pepper (to taste)
Required materials:
- Cutting board
- Pyrex pan/ large baking dish to roast all ingredients
Instructions:
- Preheat oven to 350. Coat large baking dish with 1tbsp olive oil.
- Slice 1 lemon and arrange lemon slices in a single layer on bottom of the baking dish
- Combine remaining oil, juice from 1 lemon, minced garlic, salt and pepper in a large bowl.
- Cut red potatoes into 2in. cubes, place on a plate and microwave for 3min.
- Prepare green beans and toss them in the bowl. Then remove them and place on top of lemon slices.
- Add semi-cooked potatoes to the olive-oil mixture and toss to coat. Remove them and place over the green beans, on inside edge of the dish.
- Cut any excess fat off the chicken, coat the chicken in the oil mixture, and place in dish. Pour any remaining olive-oil mixture over the chicken.
- Cook at 350 for 1 hr and 15 min (or until potatoes and veggies look soft and chicken fully cooked).
Enjoy! Photo credits and inspo go to Lil Luna until I make this in the House!
With love,
Lauren Janae
Lauren Janae 