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Buffet meal prep
We always hear about how there are so many ways to make your week of cooking easier, but food expert Andrea Buckett shared her simple tips on how to prep for a buffet-style meal that will you and your family survive busy weeks on full stomachs!
YIELDS
4
TO
5
Ingredients
- 4 (1 kg) chicken breasts
- 12 (1.3 kg) chicken thighs
- Salt and black pepper, for seasoning
- Drizzle of olive oil
- 3 sweet potatoes, cut into half rounds
- 2 heads broccoli, cut into florets
- Salt, for seasoning
- 2 onions, cut into half moons
- 340g cremini mushrooms, sliced
- Salt, for seasoning
- Drizzle of olive oil, for cooking
- 2 cups uncooked rice
- 1 cup uncooked barley
Directions
- Cut the chicken breasts in half. Place the chicken breasts and thighs on two baking sheets and season with salt and pepper (or any seasoning of your choice) and drizzle with olive oil.
- Cut the sweet potatoes into half-inch rounds. Toss with two teaspoons of olive oil and season with salt. Place on a baking sheet.
- Cut the broccoli into florets, toss with one tablespoon olive oil and season with salt. Place on a baking sheet.
- Cut the peppers into strips. Cut the onions into half-moons. Toss the onions and peppers together with 1 tablespoon of olive oil and season with salt and pepper. Tip out onto a baking sheet.
- Slice the mushrooms in half and toss with one tablespoon of olive oil and season with salt.
- Preheat the oven to 400°F.
- Cook the rice and barley (separately) in pots on the stovetop, according to package directions.
- Place the chicken and sweet potatoes in the oven and roast until cooked through.
- Add the broccoli, peppers, onions and mushrooms to the oven and cook for 20 to 30 minutes. Stirring the vegetables halfway through. Remove each vegetable as they are finished cooking. Each vegetable will require a slightly different cooking time so keep checking them as they cook.
- Once everything is cooked, allow cooling before putting it away in the fridge to make throughout the week. Enjoy!
