Meal prep using the cheapest proteins

Step-by-Step Instructions and Preparation Tips

Step-by-Step Instructions

1. Bring 4 cups of water or broth to a boil in a medium pot. Add lentils, reduce heat, and simmer for 20 minutes until tender. Drain if needed and set aside.
2. Heat 1 tablespoon of oil in a large skillet over medium heat. Add diced onion and cook for 4–5 minutes until soft.
3. Add garlic, paprika, cumin, salt, and black pepper. Stir for 30 seconds until fragrant.
4. Add chicken pieces to the skillet and cook for 6–8 minutes per side until fully cooked and lightly browned.
5. While the chicken cooks, hard-boil the eggs by placing them in boiling water for 10 minutes. Cool, peel, and halve.
6. Remove chicken from the pan and shred or chop into bite-size pieces.
7. Divide rice, lentils, chicken, and eggs evenly into 5 meal prep containers.

Preparation Tips

• Cook lentils slightly al dente so they hold texture during reheating.
• Shredded chicken stretches further than whole pieces.
• Let all food cool before sealing containers to avoid excess moisture.
• Store meals in the refrigerator for up to 4 days.

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