Low-Cost Recipe Puts Four-Person Dinner Under $10 Per Head

Students facing rising food costs can prepare a meal for four people for less than $10 per person. The total grocery bill for the recipe, which includes snacks and flowers for apartment decoration, comes in under $40. This amount is less than the cost of a single dining hall meal swipe.

The dish consists of three distinct components: seasoned chicken breast, a mixture of lentils and rice, and a creamy feta sauce. The recipe is designed for home kitchens with minimal equipment. It requires a large saucepan, a medium pot, and a bowl. No specialized tools are needed for the preparation.

The chicken preparation begins with a spice rub. The mix includes sea salt, black pepper, paprika, garlic powder, cumin, turmeric, and cayenne. Chefs should apply a thin layer of oil to the skinless chicken breast before adding the spices. This step helps bind the seasoning to the meat. The chicken then rests for 20 minutes before cooking.

Onions and garlic form the base of the flavor profile. Dice one onion and mince three garlic cloves. Cook the onions in a large saucepan over medium heat. Add small amounts of chicken stock or water every few minutes. Scrape up brown bits from the bottom of the pan to create a deglazed liquid. This process can take up to 45 minutes. Add the garlic five minutes before finishing the onions.

The lentils and rice cook in a separate pot. Wash 1/4 lb of long grain rice and 1/2 lb of French lentils by hand. Bring a medium pot of salted water to a rolling boil. Add the grains and lentils and maintain a boil. Stir every few minutes until the mixture becomes soft and almost mushy. The cooking liquid from the caramelized onions is added to this pot to incorporate flavor.

The chicken cooks in the same pan used for the onions. Add oil to the pan and sear the chicken for five minutes on each side. Press the meat firmly against the pan to ensure even contact. Cover the pan and cook until the internal temperature reaches 165 degrees Fahrenheit. This takes approximately 10 minutes. Let the chicken rest for five minutes before slicing.

The feta creme sauce combines 1/2 cup of crumbled feta cheese with 1/4 cup of sour cream. Add 1.5 teaspoons of pepper sauce, five sprigs of stripped dill, 1/2 tablespoon of feta brine, a pinch of salt, and a pinch of orange zest. Mix the ingredients in a small bowl until smooth.

Plating involves layering the lentil and rice mixture as a base. Slice the rested chicken and place it on top of the lentils. Add a dollop of the feta sauce over the chicken. Garnish with additional chopped dill or parsley. The recipe yields enough food for four servings. Leftover lentil mixture can be saved for soup.

The cooking process requires active attention for about an hour. The longest single step is caramelizing the onions, which can take 45 minutes. The remaining steps are quick. The recipe allows for flexibility in timing. Onions can be softened rather than fully caramelized to save time, though this reduces richness. The final dish serves as a complete meal with protein, grains, and fat.