Good Morning! I just love sharing these easy, healthy, nutrient dense all in one meals to you this week. Proving that eating healthy can be easy, quick clean up, and worry free.
One major complaint, I always hear about eating healthy is that it is costly, and time consuming. But honestly, what isn’t? It’s as difficult or expensive as you make it out to be. You can find bargains, use coupons, eat seasonally, and be friends with your freezer to make it more economical. Buy what is in season, read your labels because a store brand product might be just as good as a more expensive product. Just read your labels and find what works for you.
Choose how much you want to invest, and pick what things are most important to you. For me it’s added sugars, I’ll pay a little more to avoid added sugars because sugar is the devil. And I will avoid it as much as possible, because it sneaks into our food in so many ways. I know when I eat out something will have sugar, and I won’t kill myself over that. Because I know I avoid it as much as possible where I can control it.
Time wise, it’s up to you how much time you are willing to invest. And there is not a right or wrong answer to that. You can meal plan the week in advance, you can meal prep on Sunday’s to have everything prepared ahead of time at your fingertips, you can do freezer meals on one day a month to have on hand. I don’t generally meal prep. Sometimes, I do a quick chicken or salmon salad on Sunday that I can take to lunch or a breakfast casserole that I can eat on during the week.
But for the most part I don’t spend much time on that. I do however, plan 2 or 3 of our meals for the week ahead before I go grocery shopping. It’s both a money saver because I buy things I will actually use, plus it’s less time we have to go “uh, what’s for dinner??” Failing to plan is planning to fail. It doesn’t have to be exact in detail either. It can be as simple as chicken with broccoli. Then you can decide from there the night your cooking if you want to roast them or stir fry them. It’s honestly as hard as you make it.
Now this recipe is an easy prep, and I bet it’s ingredients you generally have on hand. Chicken thighs our a budget friendly cut of meat and so versatile. You can make anything with them, and they are more juicy than chicken breast for a lot less money. Sweet potatoes and carrots are generally pretty cheap as far as vegetables are concerned. And if you are trying to save money, avoid buying organic. They are more expensive, and if organic is important to you then consultant the dirty dozen list online, and buy those organic and don’t fret to much about the rest.
Note on the sheet pan: don’t over crowd the pan. Use two pans if you need to. If you crowd the vegetables and chicken they will steam off of each other and not get crisp. If you use less meat and vegetables, then cut the spice mixture down. Because there is a big amount of spice, and if you use less meat then, you’ll have your vegetables and chicken drowning in it. This is also a spicy dish, if you don’t like the heat omit the cayenne pepper.
It makes me shake my head in sadness and frustration though when people say they can’t eat healthy because they are to busy or it’s to expensive. You don’t have time, but I bet you would if you looked at your priorities and all the ways you waste time watching television, or on social media or at the bar. Saying it’s to expensive is like saying you don’t care about your health. You have one body, and it’s your most important investment in your entire life. Do you want to enjoy that body for a long life of doing the things you love? Then invest in it. Take care of it, and it will take care of you.
Now go enjoy your life, and be healthy and happy! Make this soon, and let me know how you like it!
- 6 chicken thighs bone in, skin on
- 2 white sweet potatoes diced
- 4 carrots sliced into one inch pieces
- 3 tbsp curry powder
- 1 tbsp ginger powder
- 1 tsp tumeric
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp fine sea salt
- 1/4 tsp onion powder
- 1 tsp dried parsley
- 1/4 tsp cayenne pepper
- 1/4 tsp red pepper flakes
- 1/4 tsp black pepper
- 4 tbsp avocado oil divided
Preheat oven to 400F, and line a baking sheet with parchment paper or a silicone liner.
Mix all the dry spices into a small bowl, and mix well.
In a large bowl, mix the carrots and sweet potatoes with 2 tablespoons of the oil and half the spice mix. Pour the vegetables onto the sheet pan and spread out.
With the remaining oil and spice mix, rub the chicken down with the oil and spice rub. And place the chicken on to the sheet pan with the vegetables. Making sure not to over crowd the pan.
Bake at 400 F for 35 minutes. Serve hot.