Are you tired of thinking about what you're going to do for lunch every day? Or dinner? Me too. We live in a fast-paced world that lends itself to opting for outside food. But with restaurant prices skyrocketing, it's time to look in our kitchens. Groceries are up too, I know. But if you shop smart and plan ahead you can keep your budget under control and most likely eat healthier too. So for this meal prep suggestion, I'm making grilled BBQ chicken thighs with potato & asparagus. But first, a little about Meal Prep.
Meal Prep: Planning Ahead has Never Been Easier
So you want to plan ahead, do you? There are a couple of different ways you can do this.
- First, always cook with leftovers in mind. I do this frequently. I simply make more than I need for any given meal. You’re already in the kitchen cooking a meal. Why not make a bit more than you need? The leftovers go in containers and are eaten for lunches for a day or two.
- Second, you can approach meal prep by making specific meals just for lunches. Simply pack them into cute little containers that make you feel oh-so organized and efficient. I recently purchased four bento-box style meal prep containers. They each fit into their own zippable carry bag and I love them! But really, any container will do!
Benefits of Meal Prep:
- No more spending your hard-earned money on take-out food. The prices are getting so high it’s really not affordable to do this too often.
- Preparing food in your own kitchen means you know exactly what’s going in your food.
- If you are working from home, you don’t have to stop and make something new for lunch. Simply reheat your already-prepared food. This gives you more time to relax and really enjoy your break!
Now go forth and meal prep!
Grilled BBQ Chicken Thighs w/Baked Potato & Asparagus
It's almost too easy. There are only a few ingredients and very little effort is needed to put this one together.
If you're looking for more "official" meal prep ideas, you should check out my MEAL PREP: Garam Masala Tenders with Garlic Bok Choy and Squash. But let's not forget that making more than you need for dinner is the other way you can think ahead and meal prep.
Make Bigger Meals and Use Leftovers For Lunches:
- Shepherd's Pie
- The Ultimate Spaghetti Lasagna
- Mrs. Mann's Steak & Sausage Pie
- Cardamom Chicken Thighs w/Coconut Raisin Rice
- One-Pan Sausage, Peppers, Onions & Potatoes
- Pork Carnitas for Tacos & Sliders
- Chicken & Broccoli Penne Pasta w/Garlic White Wine Sauce
Stay safe out there and remember to enjoy your kitchens and all the memories you create there!
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MEAL PREP: Grilled BBQ Chicken Thighs with Potato & Asparagus
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 portions 1x
Description
Are you trying to be more organized about your lunch? Try this easy, awesome meal prep idea: Grilled BBQ chicken thighs with potato & asparagus.
Ingredients
- 8 boneless, skinless chicken thighs
- 1 bunch of asparagus
- 2 large potatoes (Yukon or Russet)
- 2 tablespoons chopped scallions
- 4 tablespoons sour cream
- Salt and pepper to taste
- Olive oil as needed
Marinade
- 1 cup BBQ sauce, more for brushing too
- 1 teaspoon salt
- ¼ teaspoon pepper
NOTE: PREP TIME ABOVE DOES NOT INCLUDE MARINADE TIME
Instructions
- Don’t forget to watch my video with all the step-by-step instructions.
- Grab your kitchen scissors and take a couple of minutes to trim the fat from the chicken thighs.
- Put the chicken in a large bowl with the salt, pepper and bbq sauce. Mix well so all pieces of chicken are coated in the bbq sauce. Fork the chicken. Marinate in the bowl or a Ziplock bag for 1 to 24 hours. I usually throw it in the fridge overnight.
- Take the two potatoes you’re using and fork holes in the top and bottom. Depending on the size of your potatoes, they should take about 8-10 minutes to cook in the microwave.
- If you’re using the scallions as a garnish, chop a few of them now and set aside.
- Chop the white and lighter part off the bottom of the asparagus. Chop the asparagus into bite-sized pieces and put in a pan. Drizzle a little olive oil on the asparagus (maybe a teaspoon or so) and season with salt and pepper to taste. Put heat on medium and toss asparagus as needed. I usually sauté it for a few minutes, then cover and steam it for a few minutes and it’s done.
- If you’re using a cast iron skillet, let it heat on its own for 3-5 minutes on medium heat so the skillet gets nice and hot. (SEE NOTE #1 if not using a skillet). Next, drizzle a little olive oil on the skillet and brush to spread it out. Add the marinated chicken to the grill and cook for 4 minutes or so on each side. After turning the chicken, brush a little additional bbq sauce on the chicken. Transfer cooked chicken to a plate. Internal temperature should be 165 degrees before consuming.
- When asparagus is finished set aside in a bowl.
- When potatoes are finished cooking, cut in half. I also cube the halves a little without breaking the skin.
- ASSEMBLE THE CONTAINERS: Place two chicken thighs in each container, divide the asparagus into four portions and place half of a potato in each container. NOTE: pack sour cream and chopped scallions on the side. After reheating the chicken, add the dollop of sour cream and scallions to the top of the potato.
Equipment
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T-fal Non-Stick Pans (set of 3)
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Lodge Cast Iron Ribbed Skillet (square)
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- If you’re not using a cast iron skillet that’s okay. You can use a regular pan too and sear the chicken on medium-to-high heat. Same cook time – 4 minutes or so on each side. Alternatively, you can broil the chicken on high (and on the highest rack) for the same amount of time.
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