Food prep for Monday

Lunch this week is chicken and rice with a Peruvian-inspired sauce. I cook with boneless, skinless thighs as more flavorful, forgiving meat and long grain brown rice. It’s mixed with zucchini, yellow onion, Cubanelle pepper and garlic. The sauce to bring it all together is cilantro blended with an ahi pepper sauce (Tari).

The portions are pretty simple: 4 oz. meat, 1 cup cooked rice, half a pepper, half a zucchini and a quarter onion.