Planned Pan Sample Week
* Limited Discounts Available -- Cancel Anytime**
This Week's Dinners
Monday
Lemon Garlic Chicken with Roasted Asparagus and Herb Roasted Potatoes
Wednesday
Roasted Vegetable Quinoa Bowl with Roasted Chickpeas and Arugula Salad
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**This will update grocery list and recipe quantities**
Grocery List
Produce
3 lemons
1 small carton cherry tomatoes
Proteins
6 chicken thighs (Substitute: tofu or cauliflower steak)
Dairy & Eggs
Grains
Packaged and Dry Goods
Canned Goods
International Foods
Spices & Seasonings
1 jar dried oregano
1 jar dried rosemary
Oils, Condiments, Sauces
This Week's Recipes
Monday
Lemon Garlic Chicken with Roasted Asparagus and Herb Roasted Potatoes
Prep time: ~15 min | Cook time: ~30 min
- 1.5 pounds chicken thigh
- 2 tbsp olive oil
- 4 cloves garlic
- 1 lemon
- 1 tsp dried oregano
- 1 pound asparagus (Side: roasted asparagus)
- 1 tbsp olive oil (Side: roasted asparagus)
- 1.5 pounds potato (Side: herb roasted potatoes)
- 2 tbsp olive oil (Side: herb roasted potatoes)
- 1 tsp dried rosemary (Side: herb roasted potatoes)
- 1 tsp dried thyme (Side: herb roasted potatoes)
- Vegetarian substitutions:
- Substitute: tofu for chicken to make it vegetarian
- Substitute: cauliflower steak for chicken for a plant-based variation
- Zest the lemon before juicing to maximize citrus flavor.
- Cut potatoes into even wedges so they roast evenly.
- Preheat oven to 425Ā°F and line a sheet pan with parchment.
- Prep all produce: Mince garlic, zest and juice the lemon, trim asparagus, and cut potatoes into wedges.
- Toss chicken thighs with olive oil, minced garlic, lemon juice, dried oregano, salt and pepper; arrange on one side of the sheet.
- Side: roasted asparagus ā Toss asparagus with olive oil and a pinch of pepper, and place beside the chicken.
- Side: herb roasted potatoes ā Toss potatoes with olive oil, rosemary, thyme, salt and pepper, and spread on the remaining space.
- Roast for 25ā30 minutes until the chicken is cooked through (165Ā°F) and vegetables are tender; serve hot.
Wednesday
Roasted Vegetable Quinoa Bowl with Roasted Chickpeas and Arugula Salad
Prep time: ~25 min | Cook time: ~30 min
- 1 cup quinoa
- 2 cups water
- 1 sweet potato
- 2 zucchini
- 1 bell pepper
- 1 red onion
- 3 tbsp olive oil
- 1 lemon
- 1 15 oz can chickpeas (Side: roasted chickpeas)
- 1 tbsp olive oil (Side: roasted chickpeas)
- 1 tsp paprika (Side: roasted chickpeas)
- 1 tsp cumin (Side: roasted chickpeas)
- 4 cups arugula (Side: arugula salad)
- 1 cup cherry tomatoes (Side: arugula salad)
- 1 cucumber (Side: arugula salad)
- 2 tbsp olive oil (Side: arugula salad)
- 0.5 lemon (Side: arugula salad)
- Vegetarian substitutions:
- Substitute: brown rice for quinoa
- Spread vegetables and chickpeas in a single layer for even roasting.
- Rinse quinoa thoroughly to remove its natural bitterness.
- Prep all produce: Dice sweet potato, zucchini, bell pepper and red onion. Rinse and drain chickpeas. Halve cherry tomatoes and slice cucumber for salad. Mince garlic if using fresh for chickpeas.
- Preheat oven to 425Ā°F (220Ā°C). Toss vegetables with olive oil, salt and pepper and spread on a baking sheet. Roast for 25 minutes until tender.
- Side: roasted chickpeas ā Toss chickpeas with olive oil, paprika, cumin, salt and pepper and spread on a separate baking sheet. Roast for 20 minutes until crisp.
- Rinse quinoa and combine with water and a pinch of salt in a saucepan. Bring to a boil, reduce heat and simmer covered for 15 minutes. Fluff and squeeze juice of half a lemon over.
- Side: arugula salad ā Toss arugula with halved cherry tomatoes and sliced cucumber. Drizzle with olive oil and juice of half a lemon; season with salt.
- Serve quinoa topped with roasted vegetables. Serve roasted chickpeas and arugula salad on the side.
This limited sample shows just two days from a typical week.
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