I knew this would be a week where I would need to eat dinner quickly to get work done and workouts in, so I went with my favored chicken legs. I am a huge fan of making half the pan of baked chicken flavored different ways and I continued that trend this week with my pan of 10. I seasoned half the chicken with cumin, salt, pepper and cayenne and the other half with smoked paprika, onion powder, salt and pepper.
For sides I rinsed and warmed a can of organic black beans that I mixed with cumin, canned diced tomato and cilantro as one side. I also brought a few ears of corn that I cut off the cob and seasoned with fresh herbs, salt and pepper.
For my lunch and dinner this week, I alternated between chicken with those two sides, chicken tacos and a basil and peach salad that all used that original pan of chicken from Sunday.
The chicken took 35 minutes to cook, the black beans 10 minutes to be warmed through and seasoned and the mango pico took 10 minutes to make. I cut the corn off the cob and seasoned it as needed for meals since it doesn’t need to be cooked and also diced tomato and cucumber for salad lunches in the morning before work.
The “cooking” this week took less than an hour for 10 of my 15 workday meals and also totaled $24.91 or 2.49 per meal. It helps if you can pick flavors and main items first and build from there. See the details below and give meal planning a try!
1 can of organic black beans – $.89
1 can diced tomatoes- $.98
2 ears of corn- $.29/each
Romaine and arugula- $7
Chicken legs- $2.31
Hola Tortillas- $2.59
Fresh tomatoes- $5
I mentioned in the last post that I was really going to apply my Sunday game plan over the few weeks to do meal planning for the week on a budget. For this week I decided to work with baked chicken and a variety of sides including the dish listed below. Chicken is an easy win because you can literally season it any way you’d like. If making twice or triple the amount, I would challenge you to put one half of the servings in a marinade and simply dress the other half in olive oil, rosemary and salt and pepper for some variety. Since corn is technically a whole grain and not a vegetable, I figured it could count in both categories for an easy meal. It’s always great to pick one or two and grab extra veggies for an easy side salad. Check out the recipe below and certainly share your thoughts.
Oven baked chicken and tabouli corn relish
1 package of chicken legs (4-6)
1 tbsp. local marinade (olive oil, herbs, citrus)
1 tbsp. onion powder
1 tbsp. garlic powder
1 tsp. sea salt
1 tbsp. coarse black pepper
Tabouli and corn relish
2 husks of corn (1 1/2 cup)
1/2 cup of tabouli (mom’s garden)
1 tsp. cayenne
1 tsp. olive oil
1 tsp. sea salt
1. Combine all of the chicken ingredients into a ziploc bag. Close it and shake it well and rub in ingredients to make sure it is well blended.
2. On a foil-lined baking sheet, and chicken in an even line. Add to a 350 degree oven and bake for 30-45 minutes depending on size of chicken legs.
3. Remove husk corn and rinse corn well.
4. Cut off the kernels into a small bowl with the flattest end down into the bowl for stability.
5. Add remaining ingredients and mix well.
6. Serve and enjoy.