Meal Prep : 10/22/18

4 lbs boneless chicken thighs

1 lb arborio rice

24 oz frozen peas

12 oz frozen corn

3 carrots

onion

mushrooms

Chicken : Preheat the oven to 425.  Lay the chicken in a large glass baking dish, drizzle with balsamic vinegar, and sprinkle with a generous amount of garlic powder.  Bake for 30 minutes. (Use a thermometer to check that they have reached an internal temperature of 160-165 before removing from the oven.)  

Risotto : Chop about 2/3 of a sweet onion and brown in olive oil in a large saucepan.  Add the rice, stir to coat with oil, then add enough chicken broth to cover.  Simmer gently.  When most of the liquid is soaked up, add the drippings from the baking dish you used for the chicken.  Add minced garlic if desired.  Continue adding chicken broth as needed.  Grate the carrots and them to the pot.  Remove from heat when rice is creamy and tender.  

Veggies : Cook frozen veggies in a large skillet with some olive oil, garlic powder, and a bit of water.  Add chopped mushrooms, cook til done.