Easy Meals, Less Stress

Ingredients

• 1 lb 5 oz boneless chicken thighs (600 g)
• 1 lb 12 oz potatoes (800 g)
• 14 oz carrots (400 g)
• 2 tablespoons olive oil
• 1 lemon
• 1 teaspoon dried oregano

Cooking instructions

1. Heat the oven to 425°F / 220°C. Scrub the potatoes and cut into 2 cm chunks. Peel the carrots if needed and cut into similar pieces.
2. Toss the potatoes and carrots with half the oil and oregano on a large rimmed tray. Roast for 15 minutes.
3. Coat the chicken with the remaining oil and oregano. Add to the tray and squeeze over the lemon juice. Use a second tray if crowded.
4. Roast for 20–25 minutes more, until the vegetables are tender and the chicken reaches 165°F / 74°C in the thickest part. Check with a food thermometer; allow longer if needed.

Roast everything on one tray; cut the vegetables small for even cooking.

Ingredients

• 1 1/2 lb sweet potatoes, peeled and diced (680 g)
• 2 cans black beans, 15 oz each, drained and rinsed (about 18 oz / 510 g drained total; check the label)
• 1 medium onion, diced
• 1 bell pepper, diced
• 2 garlic cloves, minced
• 1 can diced tomatoes, 28 oz, with juices (794 g)
• 2 cups prepared vegetable stock (about 480 ml)
• 1 tablespoon olive oil
• 1 tablespoon mild American chili powder blend
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika

Cooking instructions

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and bell pepper; cook for 5-7 minutes, stirring, until softened.
2. Add the garlic, mild chili powder, cumin and smoked paprika. Stir for 30 seconds.
3. Add the sweet potato cubes, tomatoes with their juices and vegetable stock. Bring to a gentle simmer, cover loosely and cook for 15 minutes, stirring occasionally.
4. Stir in the drained black beans. Simmer for another 10-15 minutes, until the sweet potatoes are tender and everything is hot. Add a splash of water if it becomes too thick, or simmer uncovered briefly to thicken.
5. Taste before adding any salt; stock and chili blends vary. Divide into four bowls. This is a complete main-dish serving without required toppings. Refrigerate leftovers promptly in shallow containers.

Use a mild American chili powder blend, not pure ground hot chile. Quantities are cooking amounts; canned bean quantities are drained weights. Serves four as a main dish. Larger batches may take longer to simmer.

Check labels: check stock and spice labels.