Meal prepping can be a lifesaver for busy schedules, but the monotony of reheated meals and the lack of culinary creativity can be a major drawback. This approach focuses on minimizing initial effort and maximizing flexibility throughout the week. Starting with a single pack of chicken thighs, we’ll explore six different meals created over three days, highlighting the simplicity and variety achievable with minimal planning.
The key is the “two-minute rule”: initiate a simple prep step that sets the stage for future culinary adventures. After a grocery trip focusing on protein and produce, the chicken thighs were salted and placed on a wire rack to dry brine overnight. This simple act eliminates the need for extensive marinating and ensures juicy, flavorful chicken for days to come.
Salting chicken thighs on a wire rack for dry brining
Monday started with an unexpected early morning work session. Returning home famished, the dry-brined chicken thighs were quickly seared on a griddle. A spontaneous lunch creation emerged: a Detroit-style pizza sandwich filled with the seared chicken, banana peppers, romaine lettuce, and a generous shaving of Parmigiano-Reggiano. A quick and satisfying meal born out of necessity and readily available ingredients.
Seared chicken thigh on a griddle
A lighter dinner followed, featuring a vibrant salad. The remaining seared chicken thigh from lunch was chopped and added to a mix of romaine lettuce, red onion, cherry tomatoes, and banana peppers. A homemade vinaigrette with rosemary, black pepper, and garlic elevated the salad to a new level of flavor. A slice of reheated Neapolitan pizza provided a satisfying complement.
Tuesday’s lunch preparation involved roasting poblano peppers, one filled with Monterey Jack cheese. While the peppers roasted, another chicken thigh was seasoned with cumin, smoked paprika, and cayenne, then seared on the griddle. The blackened poblano, cheese, and chopped chicken were combined and briefly cooked together before being wrapped in a flour tortilla with red onion, crema, salsa verde, and lettuce. A delicious and flavorful poblano con queso chicken wrap.
Chicken, poblano pepper, and cheese mixture cooking on a griddle
Simultaneously, the remaining chicken thighs were slow-braised in the oven with duck fat, creating tender, versatile shredded chicken for future meals. This “ingredient stacking” technique, cooking extra components for later use, is key to effortless meal prepping.
Tuesday’s dinner featured a comforting one-pot cheesy pasta. The roasted poblano pepper and shredded chicken were combined with pasta, crema, and white cheddar powder to create a simple yet flavorful sauce. Spiced with smoked paprika, cumin, and garlic powder, this dish offered a satisfying and quick weeknight meal.
Wednesday’s lunch utilized the shredded chicken in a new way. A chicken salad-esque mixture was created with thyme, oregano, red pepper flakes, garlic powder, mayonnaise, and non-fat yogurt. Diced onion and cherry tomatoes added freshness, and the mixture was stuffed into pita bread with shredded Monterey Jack cheese. Grilling the pita created a crispy, melted sandwich.
Chicken salad pita sandwich grilling on a griddle
The final meal, chilaquiles verdes, was a testament to simplicity and flavor. Tostadas were simmered in a mixture of salsa verde, green chili sauce, and beet stock until slightly softened. Topped with the shredded chicken, diced onion, crema, diced tomatoes, cotija cheese, and cilantro, this dish delivered a burst of textures and flavors.
This flexible meal prepping method demonstrates how starting with a simple protein preparation can lead to diverse and satisfying meals throughout the week. By focusing on basic ingredients and incorporating smart techniques like ingredient stacking, even the busiest individuals can enjoy delicious homemade meals without sacrificing time or creativity.
