5 One-Pot Meals That Feed You All Week
Minimal dishes, maximum leftovers. These one-pot recipes make meal prep effortless.
One Pot, Zero Stress
The best meal prep doesn't feel like meal prep. It feels like making dinner—and happening to have leftovers for the next three days. These five one-pot meals are designed for exactly that. Each recipe makes 6-8 servings, uses one pot (or pan), and tastes better as leftovers.
1. Loaded Chicken Vegetable Soup
Serves: 8 | Time: 35 minutes | Protein: 28g per serving Ingredients: - 1.5 lbs chicken thighs (boneless, skinless) - 1 can diced tomatoes - 4 cups chicken broth - 2 cups chopped vegetables (carrots, celery, zucchini) - 1 can white beans, drained - 2 cloves garlic, minced - Italian seasoning, salt, pepper Method: Season chicken, sear in pot 3 min per side. Remove. Sauté garlic and vegetables 3 min. Add broth, tomatoes, beans, seasoning. Return chicken. Simmer 20 min. Shred chicken in pot. Leftovers: Keeps 5 days refrigerated. Gets better each day.
2. Coconut Lentil Curry
Serves: 6 | Time: 30 minutes | Protein: 18g per serving Ingredients: - 2 cups red lentils - 1 can coconut milk - 1 can diced tomatoes - 2 cups spinach - 1 onion, diced - 3 cloves garlic - 2 tbsp curry powder, 1 tsp turmeric Method: Sauté onion and garlic 3 min. Add spices, stir 1 min. Add lentils, tomatoes, coconut milk, and 2 cups water. Simmer 20 min until lentils are soft. Stir in spinach. Season with salt and lime juice. Serve with: Rice, naan, or just a spoon. It's that good.
3. Turkey & Bean Chili
Serves: 8 | Time: 40 minutes | Protein: 32g per serving Ingredients: - 2 lbs ground turkey - 2 cans kidney beans - 1 can diced tomatoes - 1 can tomato sauce - 1 onion, 1 bell pepper, diced - Chili powder, cumin, garlic powder, smoked paprika Method: Brown turkey with onion and pepper. Drain any excess fat. Add beans, tomatoes, sauce, and spices. Simmer 25 min uncovered to thicken. Top with: Greek yogurt (instead of sour cream), shredded cheese, green onion, avocado. Freezes: Beautifully. Make a double batch and freeze half.
4. Sheet Pan Chicken Fajitas
Serves: 6 | Time: 25 minutes | Protein: 30g per serving Ingredients: - 2 lbs chicken breast, sliced thin - 3 bell peppers, sliced - 1 large onion, sliced - 3 tbsp olive oil - Fajita seasoning (chili powder, cumin, garlic powder, paprika, oregano) Method: Toss everything on a sheet pan with oil and seasoning. Roast at 425°F for 18-20 min. Serve with: Tortillas, lime, salsa, avocado. Or over rice. Or in a salad bowl. Prep tip: Slice chicken and veggies the night before. Takes 2 minutes to assemble and get in the oven.
5. Beef & Broccoli Stir-Fry
Serves: 6 | Time: 20 minutes | Protein: 28g per serving Ingredients: - 1.5 lbs flank steak, sliced thin against the grain - 4 cups broccoli florets - 3 cloves garlic, minced - 1/4 cup soy sauce (or coconut aminos) - 2 tbsp honey - 1 tbsp sesame oil - 1 tbsp cornstarch + 2 tbsp water (slurry) Method: Sear steak in hot pan 2 min, remove. Stir-fry broccoli and garlic 3 min. Add sauce mixture, return beef, add cornstarch slurry. Cook 2 min until glossy. Serve over: Brown rice, cauliflower rice, or noodles. Pro tip: Freeze sliced steak flat in a bag with marinade. Thaw morning of, cook in 20 min that night.