Shredded Chicken with Rice and Potatoes Meal of the week


This is my large lunch meal prep for the week

Ingredients

  • Chicken Thighs (hand trim fat)
  • Little potatoes
  • Broccoli
  • Rice
  • Salt, pepper, garlic
  • Taco seasoning

Recipe:

  • Preheat oven to 300 degrees
  • Chicken: Hand-trim fat off the thighs, place thighs in an aluminum cooking pan and cover with taco seasoning. Add half a cup of water to the bottom of the pan and cover with 2 layers of aluminum foil. Place pan on a cooking sheet and cook for 2.5 hours. After the 2.5 hours take out of the oven, keeping pan covered, let stand for another 30 minutes.

Potatoes: Preheat oven to 400 degrees. Quarter the little potatoes and spread onto a greased cooking sheet. Spray potatoes with cooking spray and sprinkle with salt, pepper, and garlic powder to taste. Place in oven and cook until tender. When tender, take out spray with cooking spray and place in broiler until the tops are crisped.

Rice: In a large pot bring 7 cups of water to a boil. Place 1.5 cups of rice into the pot and cover, stirring occasionally. Cook until all water has been absorbed by the rice. I like my rice kind of think and sticky.

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