Meal Prep Monday : 4/16/18

Chicken, Risotto, Broccoli & Carrots

14 boneless chicken thighs : $10.81

1 lb arborio rice : $2.49

2 lbs fresh broccoli florets : $4.74

2 lbs carrots : $1.79

8 oz mushrooms : $2.49

1 vidalia onion : $0.49

chicken broth : homemade

total cost : $22.81

14 meals 

Chicken : Bake in a glass dish at 425 for 25-30 minutes (until an internal temperature of 160+ is reached).  I did not put any seasonings on the chicken this time, it was baked as-is.

Risotto : Chop 1/4 onion and saute in olive oil until it begins to brown, then add rice, and stir to coat with oil.  Add enough chicken broth to cover, and simmer.  Add more broth as needed, until the rice is cooked.  When the rice was about done, I added about 6 chopped radishes and 4 oz chopped mushrooms.  I also added a dash of salt and a generous amount of garlic powder.

The veggies : Steam the broccoli with some olive oil and garlic powder.  Remove the broccoli from the pan to cool, then chop the carrots and steam them with olive oil and garlic powder.