WORK LUNCH DIARIES #1 + RECIPE

I always wanted to do meal prep on weekends – cook one dish for work lunch that is good for 5-6 days, keep them in air-tight glass containers, and finally keep them in the fridge. However, there are a few reasons why I can’t bring myself to do so.

1. I can’t eat the same kind of dish for 5-6 consecutive days unless it is a sunny-side-up egg.🤣
2. I have one day off per week, and considering my rheumatoid arthritis-related fatigue that suddenly appears, that won’t give me enough time to prepare more than one dish for two people.
3. Our fridge is not large enough to store meal prep containers that are good for 5-6 days.

Lately, I had time to think and plan how to prepare our work lunch without doing everything at once in one day. What worked for me is to prepare 1-2 dishes on weekends (Saturday to be exact), both for our lunch and dinner, that are good for 2-3 days. Then, on Monday or Tuesday night, I cook another dish that will last until Thursday. Friday is a day off.

I am sharing some dishes I prepared last month: Sriracha ground beef and air-fried chicken thighs with veggies.

For the Sriracha ground beef, I used this recipe.

It is so easy to prepare yet so good! It is more on the sweet and spicy side, though. I enjoyed it with air-fried broccoli and brown basmati rice. Btw, how do you make fluffy wholegrain basmati rice?? Please let me know. I’m all ears!

For the air-fried chicken thighs & veggies, please see the recipe below.

Both dishes are so good; I truly enjoyed them. It is nice to take a break from your desk and eat a delicious meal.

Please check my YouTube channel for more recipe ideas!

Till next time!

Let’s party at Full Plate Thursday, 649 | Happiness is Homemade |

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Air-Fried Chicken Thighs & Veggies

Best to enjoy as is, with rice or bread – perfect for work lunch!

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Author Jhuls @ The Not So Creative Cook

Ingredients

• 500 g skinless & boneless chicken thighs
• 2 tsp garlic paste (or 4 cloves garlic, minced)
• 1/4 cup extra virgin olive oil or avocado oil
• 2 tbsp lemon juice
• 1/2 Tbsp dried oregano
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 15 pcs cherry tomatoes
• 1 medium red bell pepper (sliced)
• 1 small red onion (quartered)

Instructions

1. Put all ingredients in a bowl and mix.

2. Add the chicken thighs to your air fryer basket (you may need to do this in batches), and air fry for 8 minutes at 200 C. Flip the chicken thighs and air fry the other side for another 8 minutes. Note: The duration of air-frying depends on the size of the chicken thighs.

3. When chicken thighs are cooked, add the veggies to the air fryer basket. Air fry for 5-6 minutes or until veggies are cooked, shaking the basket halfway through.
4. Combine the cooked chicken and veggies in a bowl, and also take that oil from your air fryer basket. It would add a nice flavor to the dish.

5. You can enjoy this as is or with rice or bread. Yum! Note: You can also enjoy this with kalamata olives & feta cheese for added deliciousness.

Recipe Notes

• The duration of air-frying depends on the size of the chicken thighs.
• You can also enjoy this with kalamata olives & feta cheese for added deliciousness. Add it just before serving. 
• Instead of chicken thighs, you can use chicken breasts. 

 

 

 

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