5-Day Brazilian Lunch Prep Under $20

The classic Brazilian lunch — rice, beans, and protein — prepped in one Sunday session for the entire week. Authentic flavor, real nutrition, and a full week of lunches for under $20. This is how Brazil eats every day.

Servings: 5 | Prep: 20 min | Cook: 50 min | Total: ~1h10 | Est. Cost: $15-$20

Ingredients

• 1.25 lbs (560g) chicken breast
• 2 cups white rice
• 2 cans black beans (or 1 cup dried, soaked overnight)
• 150g smoked sausage or bacon, cubed (calabresa or any smoked variety)
• 1 onion, finely chopped (divided)
• 4 garlic cloves, minced (divided)
• 1 lb (450g) collard greens or kale, thinly sliced
• 1 lime
• 4 tbsp neutral oil or olive oil
• Salt and black pepper, to taste

Estimated Grocery Budget

• Chicken breast: $5-7
• White rice: $1-2
• Canned black beans: $2
• Produce (onion, garlic, collard greens, lime): $3-4
• Smoked sausage or bacon: $2-3
• Oil and salt: $1

Instructions

1. Season the chicken with salt, black pepper, 2 minced garlic cloves, and the juice of the lime. Let it marinate at room temperature while you start the rice and beans — even 15 minutes makes a difference.
2. In a medium saucepan over low heat, saute half the onion in 1 tbsp oil for 2 minutes. Add 1 clove of garlic and stir for 30 seconds. Add rice and stir to coat every grain with oil. Pour in 4 cups of boiling water, season with salt, increase to medium heat, and do not stir again. Once water reaches rice level (about 7 minutes), reduce to low, partially cover, and cook until absorbed (about 8 more minutes). Cover and rest 5 minutes off heat, then fluff with a fork.
3. In a medium pot over medium heat, add 1 tbsp oil and cook the smoked sausage until lightly browned. Add remaining onion and 1 garlic clove, stir for 1 minute. Add black beans with their liquid. Season with salt and pepper, stir well, and simmer uncovered over low heat for 15 minutes until the broth thickens.
4. Heat a skillet over medium-high heat with 1 tbsp oil. Sear the chicken for about 5 to 6 minutes per side until golden and cooked through. Transfer to a cutting board, rest for 5 minutes, then slice or shred.
5. Heat