Vermont Student Meal Costs Under $10 Per Person

A new recipe shared by Vermont students costs less than ten dollars per person to feed a group of four.

The meal consists of seasoned chicken breast, a mixture of French lentils and long grain rice, and a creamy feta sauce. The total grocery bill for the entire dish comes in under forty dollars. This figure includes extra items such as snacks and flowers to decorate the dining space.

The cost per person is lower than the typical price of a single swipe at a university dining hall. The recipe is divided into three distinct components: the chicken, the lentil and rice base, and the feta cream sauce. Each part requires specific ingredients and preparation steps.

The chicken portion calls for two pounds of skinless chicken breast. The seasoning blend includes sea salt, black pepper, smoked or regular paprika, garlic powder, cumin, turmeric, and cayenne pepper. The preparation also requires one onion and three cloves of garlic. The spice mix is rubbed onto the meat after a thin layer of oil is applied to help the ingredients bind. The chicken sits in this marinade for approximately twenty minutes before cooking.

The lentil and rice base uses a quarter pound of long grain rice and half a pound of French lentils. The cooking liquid consists of four cups of chicken stock or water, along with one teaspoon of salt and one bouillon cube. The lentils and rice are washed by hand in water before being boiled in a pot. They are cooked until soft and then mixed with the caramelized onions and deglazing liquid from the pan used for the chicken.

The feta cream sauce is made by crumbing half a cup of feta cheese by hand. This is mixed with a quarter cup of sour cream, one and a half teaspoons of pepper sauce, five sprigs of stripped dill, half a tablespoon of feta brine, a pinch of salt, and a pinch of orange zest. The ingredients are stirred together in a small bowl to create a thick, flavorful topping.

The cooking process begins with the onions and garlic. The onions are diced and the garlic is minced. They are cooked in a large saucepan with oil on medium heat. A small amount of stock or water is added every few minutes to deglaze the pan and release brown bits. This process can take up to forty-five minutes. The garlic is added to the pan five minutes before the onions are finished.

The chicken is then cooked in the same pan with a small amount of oil. It cooks for five minutes on each side to develop a crust. The pan is covered, and the chicken continues to cook until it reaches an internal temperature of 165 degrees Fahrenheit. This takes roughly ten minutes. The chicken rests for at least five minutes before being sliced.

The final plating involves placing the lentil and rice mixture on the bottom of the plate. The sliced chicken is placed on top of the lentils. A dollop of the feta cream sauce is added, and the dish is garnished with additional chopped dill or parsley. The meal is designed to be served at a dinner table with friends.