Ingredients

• 2 lbs chicken breasts
• 1.5 lbs lean ground beef
• 2 cups brown rice
• 1 lb roasted vegetables (broccoli, peppers, carrots)
• 2 cans black beans
• Olive oil, salt, pepper, spices

Instructions

1. Plan your 5 lunches (pick 2-3 main combinations)
2. Shop for all ingredients in morning
3. Wash all vegetables and store in containers
4. Start rice cooking (45 minutes)
5. Season and bake chicken at 400°F (25 minutes)
6. Brown ground beef with seasonings (10 minutes)
7. Roast vegetables at 425°F (25 minutes)
8. Warm canned beans
9. Cool all cooked foods
10. Portion proteins into 5 containers
11. Add rice or grains to each container
12. Add vegetables to each container
13. Add beans or other sides
14. Label each container with date and contents
15. Refrigerate for up to 5 days or freeze for longer

Tips for Success

• Pick versatile proteins that work with multiple sides
• Keep proteins and vegetables separate initially for freshness
• Cook grains in bulk once
• Use 3-4 mixing bases: rice, quinoa, noodles, salad
• Label with date - rotate through during week
• Spend $30-40 to prep $60-80 worth of lunches
• Reheat in microwave or eat cold