Chicken & Rice Budget Bowl

Ingredients

• 1.5 lbs (680g) boneless skinless chicken thighs (~$4.50 total)
• 2 cups long-grain white rice (~$0.60)
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp cumin
• Salt and black pepper
• 2 cups chicken broth (or water)
• Fresh parsley or green onion for garnish (optional)

Instructions

1. Season the chicken. Pat chicken thighs dry. Mix garlic powder, smoked paprika, cumin, salt, and pepper. Rub over both sides of the chicken.

2. Cook the rice. Rinse rice under cold water. Combine with chicken broth and a pinch of salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let steam 5 minutes.

3. Sear the chicken. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 6–7 minutes per side until golden brown and internal temperature reaches 165°F (74°C).

4. Rest and slice. Transfer chicken to a cutting board, rest 5 minutes, then slice.

5. Assemble bowls. Divide rice into 4 bowls. Top with sliced chicken and garnish with fresh parsley or green onion.

Meal Prep Tips

• Make a double batch of rice on Sunday — it reheats perfectly.
• Chicken keeps refrigerated for 4 days. Slice before storing for faster reheating.
• Add a bag of frozen broccoli (steamed) for extra volume and nutrients without breaking the budget.

Cost Breakdown

| Ingredient | Cost | |-----------|------| | Chicken thighs (1.5 lbs) | $4.50 | | White rice (2 cups dry) | $0.60 | | Olive oil, spices | $0.30 | | Chicken broth | $0.80 | | Total (4 servings) | $6.20 | | Per serving | $1.55 |

Store-brand chicken thighs are almost always the best value cut — more protein per dollar than breasts, and they stay juicy even when reheated.