partially prepped III

less time, more flavor

Keep scrolling to see the next recipe in my partially prepped series!!

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This week’s recap

I have some really fun content coming up over these next few weeks, and as I plan and film those recipes, I’ve been doing whatever I can to save time. As I always say, and as is the ethos of my page and community, just because I don’t have much time, doesn’t mean I am willing to sacrifice having delicious, nutritious, and nourishing meals. That’s where my partially prepped series has been a game changer for me and so many of you who have been following along. I’ve heard from many of you that both my baked feta, chicken and roasted veggie pasta and my sheet pan salmon with roasted potatoes, artichokes, and yogurt sauce have been huge time-savers while also being packed full of flavor.

My next partially prepped recipe is just as easy and flavorful as the last two, and I know you’ll love it. It’s a one-pan Tuscan-inspired chicken and rice. I’m in my sun-dried tomato era right now, and I’m not mad about it, because just thinking about the delicious creamy, tangy chicken and rice dish is making my mouth water.

Why should you partially prep? The idea came from a desire to save some of the very limited time I had after work on my busier days. I wanted to show that you could still have a freshly cooked meal without all the chopping, prepping, and time that it usually takes by doing just a little bit of planning ahead. And what I’ve heard from you all is that the partially prepped series is “a great middle ground between meal prepping and making a meal fresh at dinner time,” “staves off the urge to order takeout,” and “helps to get in some extra veggies.” Keep scrolling to see this week’s recipe!!!

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ONE PAN TUSCAN INSPIRED CHICKEN & RICE

• 8 oz jar sun-dried tomatoes in oil

• 1 + 1/2 lbs thin sliced chicken breast

• 1 tsp salt + additional to taste

• 1/2 tsp black pepper

• 1 tsp garlic powder

• 1 tsp chili powder

• 1 tsp dried basil

• 1 tsp dried oregano

• 1/4 tsp red pepper flakes (optional)

• 6 garlic cloves, minced

• 1 shallot, minced

• 2 tbsp olive oil

• 1 cup jasmine or basmati rice, rinsed

• 4 oz portabella mushrooms, thinly sliced

• 2 cups chicken broth

• 3/4 cup canned coconut milk

• juice of 1/2 lemon (about 1 tbsp)

• 3 cups baby spinach

• 1/3 cup fresh chopped basil, for topping (optional)

The steps:

1. In a large container with a lid, pour in all of the oil from the jar of sun-dried tomatoes (save the sun-dried tomatoes). Add the chicken breast to the container along with the salt, black pepper, garlic powder, chili powder, oregano, and red pepper flakes. Use clean hands to coat the chicken in the oil and spices evenly.

2. Mince the garlic and shallot, then add to the container with the chicken and mix again. Try to keep the garlic and shallot below the chicken so the flavor can be absorbed. Put a lid on the container and place in the refrigerator for at least 30 minutes to marinate, or overnight for best results.

3. Heat the olive oil over medium heat in a deep skillet. Remove the marinated chicken from the container, leaving the garlic and shallot (it’s okay if some is stuck to the chicken), and place in the skillet.

4. Cook the chicken for about 5 minutes per side, until just about fully cooked through (at an internal temperature of about 155-160 degrees. Remove from the pan and set aside. Add the garlic and shallot to the pan along with any excess oil in the container. Saute for 2-3 minutes, stirring constantly, then add the rice and toast for another 1-2 minutes in the oil.

5. Add the sliced mushrooms and sun-dried tomatoes from the jar to the pan and saute in the rice mixture, stirring constantly, for 2-3 minutes. Cover everything in the broth, coconut milk, and lemon juice. Salt to taste and add in the spinach.

6. Bring everything to a simmer while the spinach wilts down, then reduce heat to medium-low and place the chicken back on top. Put a lid on the pan and cook for 15-20 minutes, stirring once halfway through to prevent sticking.

7. Once the rice is fluffy and chicken is fully cooked at a temperature of 165 degrees, serve immediately with chopped basil on top for best results.

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I hope you all have a lovely week, and be sure to stay tuned over on Instagram and TikTok to see what I have for y’all this upcoming week!

And in case you missed it, this week’s paid newsletter was a video kitchen tour + guide to my essential kitchen tools, with a giveaway!!

Much love,

Jenn