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Lemon parsley Edamame cucumber boxes

Chill cooked edamame and drain cucumber before packing. Whisk lemon juice with finely chopped parsley and crushed garlic. Toss through after the hot ingredients stop steaming.

Protein22.4 g
Calories266
Ingredients, est.$2.33

Per base serving. Makes 4 servings. August 2026 cost model.

Make this meal
Illustrated container. The recipe works without a supplied photograph.

Ingredients for 4 servings.

Weigh each ingredient in the state named below. Cooked weights are not raw shopping weights.

Recipe quantities and modelled ingredient costs
IngredientEdible weightRecipe cost, est.
Cooked shelled edamame USDA record (opens in a new tab)720 g$6.69
Raw cucumber with peel USDA record (opens in a new tab)400 g$1.89
Olive oil USDA record (opens in a new tab)12 g$0.17
Fresh lemon juice USDA record (opens in a new tab)48 g$0.25
Fresh parsley USDA record (opens in a new tab)16 g$0.24
Raw garlic USDA record (opens in a new tab)8 g$0.10
Full recipe4 servings$9.34

USDA ERS 2017–18 price rows, scaled by BLS food-at-home CPI to August 2026 dollars. Exact item prices, package costs and local availability differ.

A straightforward prep.

8 min prep + 0 min assembly cooking, approximately. Time excludes first cooking any ingredients listed as already cooked, and chilling.

  1. Use fully cooked, promptly chilled proteins and grains; weigh them in the cooked state listed. Wash and chop the raw vegetables.
  2. Chill cooked edamame and drain cucumber before packing.
  3. Combine the base ingredients without crushing them. Keep bread outside the moist mixture if listed.
  4. Whisk lemon juice with finely chopped parsley and crushed garlic. Toss through after the hot ingredients stop steaming.
  5. Divide into four clean meal boxes and refrigerate promptly.
  6. Refrigerate perishable portions within 2 hours, or 1 hour above 90°F. Use shallow containers; freeze portions that will be eaten after the storage window.

Original instructions, not kitchen-tested. Use a thermometer and equipment guidance; approximate timing does not establish food safety.

Plan for 3 fridge days.

Conservative preparation plan: use the lower end of the shortest listed component window, or a stricter package instruction. Freezer windows concern quality.

Limiting listed component: Leftovers, 3–4 days (general guidance).

Freezer-quality guidance is incomplete or unsuitable for at least one component. Plan another prep session for later portions.

When it is time to eat.

Serve cold. Keep at 40°F / 4°C or below until eating; do not leave out more than 2 hours (1 hour above 90°F).

Keep the fridge at 40°F / 4°C or below. Freezer windows concern quality at 0°F / −18°C; they cannot prove an individual food is safe.

Reheating guide

Three swaps, with the macros checked.

Each full-meal alternative stays within 10% of this base serving’s calories, protein, carbohydrate and fat. Check its allergens, equipment and storage before using it.

Common questions

Are these macros for the full recipe?

They are per one base serving. The ingredient table makes four servings. Planner portion factors multiply those per-serving values and the grocery quantities.

Should I weigh the chicken or grain raw?

Use the stated ingredient condition. Where the recipe says cooked, weigh it after safe cooking. Shopping conversions back to raw are only approximate.

Will the recipe cost match my receipt?

No. It prices the edible ingredient amount using the documented USDA/BLS model. Buying full packages and differences in local prices can increase your bill.

Can I eat the last portion after a full week in the fridge?

Follow the specific fridge planning limit and stricter package instructions. Use prompt freezing when appropriate or another prep session for later days.

Check the sources

Retrieved September 30, 2026. Read the calculation method and source dates.