50 Meals for $25

Ingredients

• 5 pieces Chicken Drumsticks (skin on, about 2‑3 lbs total)
• 2 tbsp Brown Sugar (packed)
• 1 tsp Kosher Salt
• 0.5 tsp White Pepper
• 2.5 tsp Chili Powder
• 1 tsp Garlic Powder
• 0.5 tsp Ground Cumin
• 0.25 cup Barbecue Sauce (store‑bought, any brand)
• 1 lb Fresh Green Beans (trimmed)
• 2 tbsp Olive Oil (for sautéing green beans)
• 1 can Canned Baked Beans (15‑oz, any brand)
• 2 links Cooked Breakfast Sausage (sliced, optional for extra protein)

Instructions

1. Prepare Barbecue Rub

   In a mixing bowl combine brown sugar, kosher salt, white pepper, chili powder, garlic powder, and ground cumin. Stir until evenly mixed.

   Time: PT5M

2. Season the Chicken

   Pat chicken drumsticks dry. Gently pull the skin back on each piece and rub a portion of the spice mix under the skin, then coat the exterior with the remaining rub. Let rest for 5 minutes.

   Time: PT10M

3. Preheat Oven

   Set oven to 400°F (200°C) and allow it to fully preheat.

   Time: PT10M

   Temperature: 400°F

4. Roast Chicken

   Arrange seasoned drumsticks on a baking sheet, skin side up. Place in the oven and bake for 1 hour.

   Time: PT1H

   Temperature: 400°F

5. Add Barbecue Sauce

   After 45 minutes of roasting, remove the pan, brush the top side of each drumstick with barbecue sauce, then return to the oven for an additional 15 minutes.

   Time: PT15M

   Temperature: 400°F

6. Heat Baked Beans

   While chicken finishes, pour canned baked beans into a saucepan, add sliced breakfast sausage, and heat over medium heat until simmering, about 5 minutes.

   Time: PT5M

7. Sauté Green Beans

   In a skillet, heat olive oil over medium‑high heat. Add trimmed green beans, season with a pinch of salt, and sauté 8‑10 minutes until tender‑crisp.

   Time: PT10M

8. Plate and Serve

   Divide chicken, green beans, and baked beans among five plates. Serve immediately.

   Time: PT5M

Nutrition Facts

Calories

520

Protein

35 g

Carbohydrates

45 g

Fat

22 g

Fiber

6 g