1900 calorie macro meal plan
This 1900 calorie macro meal plan is great for weight loss or general health. For your own fully customizable 1900 calorie meal plan you can click “generate plan” in option one. You will be able to select different recipes or even add your own. Beneath option one, you can view a 7 day sample plan. This option has all the elements you would need to hit your calorie targets. A short and realistic grocery list, simple and healthy recipes with instructions, and a weeklong meal calendar so that you can keep track of what to eat on what day. It’s perfect for meal prepping and crushing your fitness goals.
Option 1: Generate your own plan
This will create a customizable diet plan where you can pick the recipes and swap/randomize meals until you have something you like.
Option 2: Pre-made plan with PDF
This pre-made PDF plan (1875cal, 157g protein, 141g net carbs, 68g fat, 20g fiber per day) cannot be customized.
Day 1
1900cal, 132g protein, 218g net carbs, 48g fat, 19g fiber
3/4 serving(s) (246cal, 8p, 35c, 7f)
2 egg(s) (139cal, 13p, 1c, 10f)
1 sandwich(es) (382cal, 12p, 55c, 11f)
2 container (261cal, 28p, 26c, 5f)
1 potato(es) (520cal, 54p, 55c, 6f)
1 cup(s) (149cal, 8p, 12c, 8f)
Day 2
1900cal, 147g protein, 126g net carbs, 81g fat, 19g fiber
3/4 serving(s) (246cal, 8p, 35c, 7f)
2 egg(s) (139cal, 13p, 1c, 10f)
8 oz (461cal, 51p, 5c, 26f)
1 tomato(es) (60cal, 1p, 2c, 5f)
1 serving(s) (174cal, 12p, 25c, 1f)
8 oz (317cal, 50p, 0c, 13f)
1 serving(s) (127cal, 1p, 5c, 10f)
1/2 sweet potato (155cal, 2p, 18c, 7f)
Day 3
1875cal, 122g protein, 166g net carbs, 71g fat, 21g fiber
3/4 serving(s) (246cal, 8p, 35c, 7f)
2 egg(s) (139cal, 13p, 1c, 10f)
1 1/3 serving(s) (392cal, 39p, 41c, 6f)
1 2/3 serving(s) (316cal, 6p, 23c, 21f)
1 1/4 serving(s) (73cal, 1p, 12c, 1f)
1/2 cup(s) (125cal, 14p, 15c, 1f)
1 sandwich(es) (456cal, 39p, 39c, 16f)
1 cup(s) (134cal, 3p, 2c, 12f)
Day 4
1900cal, 134g protein, 136g net carbs, 81g fat, 20g fiber
1 1/2 serving(s) (297cal, 29p, 3c, 18f)
1 serving(s) (100cal, 4p, 2c, 7f)
1 1/3 serving(s) (392cal, 39p, 41c, 6f)
1 2/3 serving(s) (316cal, 6p, 23c, 21f)
1 1/4 serving(s) (73cal, 1p, 12c, 1f)
1/2 cup(s) (125cal, 14p, 15c, 1f)
1 sandwich(es) (456cal, 39p, 39c, 16f)
1 cup(s) (134cal, 3p, 2c, 12f)
Day 5
1875cal, 162g protein, 95g net carbs, 83g fat, 24g fiber
1 1/2 serving(s) (297cal, 29p, 3c, 18f)
1 serving(s) (100cal, 4p, 2c, 7f)
1 sandwich(es) (480cal, 28p, 24c, 29f)
1 1/2 serving(s) (147cal, 6p, 11c, 5f)
1 serving(s) (248cal, 18p, 29c, 5f)
12 oz (424cal, 76p, 2c, 13f)
2/3 serving(s) (174cal, 2p, 24c, 6f)
Day 6
1875cal, 202g protein, 121g net carbs, 57g fat, 19g fiber
4 pancake(s) (281cal, 9p, 38c, 9f)
1/2 serving(s) (69cal, 14p, 1c, 0f)
12 oz chicken (521cal, 91p, 7c, 14f)
1 1/2 serving(s) (147cal, 2p, 6c, 11f)
1 serving(s) (248cal, 18p, 29c, 5f)
10 oz (370cal, 64p, 2c, 12f)
1/2 bell pepper(s) (60cal, 1p, 2c, 5f)
1 serving(s) (183cal, 3p, 36c, 0f)
Day 7
1875cal, 202g protein, 121g net carbs, 57g fat, 19g fiber
4 pancake(s) (281cal, 9p, 38c, 9f)
1/2 serving(s) (69cal, 14p, 1c, 0f)
12 oz chicken (521cal, 91p, 7c, 14f)
1 1/2 serving(s) (147cal, 2p, 6c, 11f)
1 serving(s) (248cal, 18p, 29c, 5f)
10 oz (370cal, 64p, 2c, 12f)
1/2 bell pepper(s) (60cal, 1p, 2c, 5f)
1 serving(s) (183cal, 3p, 36c, 0f)
Grocery List (56 items)
Sweets
Sugar
2 1/4 tbsp (29g)
Jelly
2 serving 1 tbsp (42g)
Honey
4 tsp (28g)
Cocoa powder
1 tsp (2g)
Maple syrup
3 tbsp (45mL)
Spices and Herbs
Cinnamon
1 tbsp (8g)
Salt
1/3 oz (9g)
Black pepper
2 1/4 g (2g)
Ground ginger
1 dash (0g)
Lemon pepper
1 1/4 tbsp (9g)
Dairy and Egg Products
Whole milk
4 cup (1006mL)
Eggs
16 medium (712g)
Kefir, flavored
2 cup (480mL)
Butter
1/2 stick (55g)
Low fat cottage cheese (1% milkfat)
1 3/4 cup (396g)
Romano cheese
2 1/2 tsp (5g)
Nonfat greek yogurt, plain
1 1/3 container (221g)
Parmesan cheese
6 tbsp (38g)
Breakfast Cereals
Quick oats
1 cup (90g)
Breakfast cereal
3 serving (90g)
Fruits and Fruit Juices
Strawberries
2 1/2 cup, whole (360g)
Grapes
2 1/2 cup (230g)
Dried cranberries
1/4 cup (44g)
Lemon juice
1/4 tbsp (4mL)
Vegetables and Vegetable Products
Sweet potatoes
5 sweetpotato, 5" long (1085g)
Tomatoes
2 2/3 medium whole (2-3/5" dia) (332g)
Garlic
3 clove(s) (9g)
Romaine lettuce
5/8 head (387g)
Frozen broccoli
13 oz (371g)
Fresh spinach
1 1/3 10oz package (382g)
Raw celery
1/4 stalk, medium (7-1/2" - 8" long) (10g)
Carrots
3/8 medium (23g)
Bell pepper
1 large (164g)
Frozen green beans
2 cup (242g)
Soups, Sauces, and Gravies
Barbecue sauce
3 1/4 fl oz (116g)
Poultry Products
Boneless skinless chicken breast, raw
6 lbs (2665g)
Baked Products
Bread
4 slice (128g)
Hamburger buns
2 bun(s) (102g)
Legumes and Legume Products
Peanut butter
1 tbsp (16g)
Lentils, raw
4 tbsp (48g)
Other
Cottage cheese & fruit cup
2 container (340g)
Ranch dressing mix
1/4 packet (1 oz) (7g)
Italian seasoning
3/8 container (.75 oz) (8g)
Protein powder, chocolate
1 scoop (1/3 cup ea) (31g)
Fats and Oils
Oil
2 oz (63mL)
Ranch dressing
1 2/3 serving (50mL)
Olive oil
1 3/4 oz (56mL)
Raspberry walnut vinaigrette
1/4 cup (67mL)
Mayonnaise
2 tbsp (31mL)
Salad dressing
1 tbsp (17mL)
Marinade sauce
6 tbsp (91mL)
Beverages
Water
2 cup(s) (474mL)
Protein powder
1 1/2 scoop (1/3 cup ea) (47g)
Finfish and Shellfish Products
Shrimp, raw
2/3 lbs (303g)
Meals, Entrees, and Side Dishes
Flavored rice mix
2/3 pouch (~5.6 oz) (105g)
Nut and Seed Products
Walnuts
1/4 cup, chopped (32g)
breakfast prep - 3 days
1. Simple cinnamon oatmeal with milk
245 cals, 9p, 35c, 7f (per meal)
Recipe has been scaled from original by 0.75x. Adjust cook times and pan sizes accordingly.
1
Put the oatmeal, cinnamon, and sugar in a bowl and mix it together.
2
Pour the milk over it and microwave for 90 seconds - 2 minutes.
2. Boiled eggs
140 cals, 13p, 1c, 10f (per meal)
6 large (300g)
Recipe has been scaled from original by 3x. Adjust cook times and pan sizes accordingly.
1
Note: Pre-cooked eggs are available in many grocery chains, but you can make them yourself from raw eggs as described below.
2
Place the eggs in a small sauce pan and cover with water.
3
Bring water to boil and continue boiling until eggs reach desired doneness. Typically, 6-7 mins from point of boiling for soft boiled eggs and 8-10 mins for hard boiled eggs.
4
Peel the eggs, season to taste (salt, pepper, sriracha are all good) and eat.
snack prep - 2 days
2. Kefir
150 cals, 8p, 25c, 2f (per meal)
2 cup (480mL)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Pour into a glass and drink.
dinner prep - 1 days
1. Bbq chicken stuffed sweet potatoes
520 cals, 54p, 55c, 6f (per meal)
1 sweetpotato, 5" long (210g)
2 2/3 tbsp (48g)
1/2 lbs (224g)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Place raw chicken breasts into pot and cover with an inch of water. Bring to a boil and cook for 10-15 minutes until chicken is fully cooked.
2
Transfer chicken to bowl and allow to cool. Once cool, use two forks to shred chicken. Set aside.
3
Meanwhile, preheat oven to 425 F (220 C) and lay sweet potatoes cut side up on a baking sheet.
4
Bake until soft, about 35 minutes.
5
In a pot over medium-low heat, combine the shredded chicken and the bbq sauce until warmed through, 5-10 minutes.
6
Top each potato with equal spoonfuls of chicken.
7
Serve.
lunch prep - 1 days
1. Peanut butter and jelly sandwich
380 cals, 12p, 55c, 11f (per meal)
1
Spread the peanut butter on one slice of bread and the jelly on the other.
2
Put the slices of bread together and enjoy.
2. Cottage cheese & fruit cup
260 cals, 28p, 26c, 5f (per meal)
2 container (340g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Mix cottage cheese and fruit portions of the container together and serve.
lunch prep - 1 days
1. Ranch chicken
460 cals, 51p, 5c, 26f (per meal)
1/4 packet (1 oz) (7g)
1/2 tbsp (8mL)
1/2 lbs (224g)
2 tbsp (30mL)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 350 F (180 C).
2
Spread oil evenly over all chicken.
3
Sprinkle ranch mix powder over all sides of the chicken and pat in until chicken is fully coated.
4
Place chicken in a baking dish and cook for 35-40 minutes or until chicken is fully cooked.
5
Serve with a side of ranch dressing.
2. Lentils
175 cals, 12p, 25c, 1f (per meal)
Recipe has been scaled from original by 0.25x. Adjust cook times and pan sizes accordingly.
1
Cooking instructions of lentils can vary. Follow package instructions if possible.
2
Heat lentils, water, and salt in a saucepan over medium heat. Bring to a simmer and cover, cooking for about 20-30 minutes or until lentils are soft. Drain any extra water. Serve.
3. Roasted tomatoes
60 cals, 1p, 2c, 5f (per meal)
Recipe has been scaled from original by 0.25x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 450°F (230°C).
2
Slice tomatoes in half down through the stem and rub them with oil. Season them with a pinch of salt and pepper.
3
Bake for 30-35 minutes until soft. Serve.
dinner prep - 1 days
1. Basic chicken breast
315 cals, 50p, 0c, 13f (per meal)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
First, rub the chicken with oil, salt and pepper, and any other preferred seasonings. If cooking on stovetop, save some oil for the pan.
2
STOVETOP: Heat the rest of oil in a medium skillet over medium heat, place chicken breasts in and cook until edges are opaque, about 10 minutes. Flip to the other side, then cover the pan, lower the heat and cook for another 10 minutes.
3
BAKED: Preheat oven to 400°F (200°C). Place chicken on a baking sheet. Bake for 10 minutes, flip and bake 15 more minutes or until internal temperature reaches 165°F (75°C).
4
BROILED/GRILLED: Set oven to broil and preheat on high. Broil chicken 3-8 minutes on each side. Actual time will vary based on thickness of breasts and proximity to the heating element.
5
ALL: Finally, let the chicken rest for at least 5 minutes before you cut it. Serve.
2. Sweet potato medallions
155 cals, 2p, 18c, 7f (per meal)
Recipe has been scaled from original by 0.25x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2
Slice sweet potato into thin medallions, about 1/4 inch thick. Coat thoroughly with oil and season with salt/pepper to taste.
3
Spread sweet potatoes evenly over the baking sheet.
4
Cook in the oven for about 30 minutes until golden.
5
Remove from oven and serve.
3. Sauteed garlic & herb tomatoes
125 cals, 1p, 5c, 10f (per meal)
1/2 dash, ground (0g)
3/4 tbsp (11mL)
1/2 clove(s) (2g)
1/2 pint, cherry tomatoes (149g)
1/4 tbsp (3g)
2 dash (2g)
Recipe has been scaled from original by 0.25x. Adjust cook times and pan sizes accordingly.
1
Heat oil in a large saute pan. Add garlic and cook for under a minute, until fragrant.
2
Add tomatoes and all seasonings to pan and cook on low for 5-7 minutes, stirring occasionally, until tomatoes soften and lose their firm round shape.
3
Serve.
dinner prep - 2 days
1. Shredded bbq & ranch chicken sandwich
455 cals, 39p, 39c, 16f (per meal)
4 tbsp (68g)
4 tsp (20mL)
2 leaf inner (12g)
2 bun(s) (102g)
2 tsp (10mL)
3/4 lbs (340g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Place raw chicken breasts into pot and cover with an inch of water. Bring to a boil and cook for 10-15 minutes until chicken is fully cooked.
2
Transfer chicken to bowl and allow to cool. Once cool, use two forks to shred chicken.
3
Combine chicken and barbecue sauce in a bowl. Spread ranch dressing on the bun. Top with the chicken mixture and lettuce.
4
Serve.
2. Buttered broccoli
135 cals, 3p, 2c, 12f (per meal)
1
Prepare broccoli according to instructions on package.
2
Mix in butter until melted and season with salt and pepper to taste.
snack prep - 2 days
2. Cottage cheese & honey
125 cals, 14p, 15c, 1f (per meal)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Serve cottage cheese in a bowl and drizzle with honey.
lunch prep - 2 days
1. Shrimp-broccoli-rice bowl
390 cals, 39p, 41c, 6f (per meal)
1/3 tsp, ground (1g)
1/3 tsp (2g)
2/3 lbs (303g)
2/3 package (189g)
2/3 pouch (~5.6 oz) (105g)
2 tsp (10mL)
Recipe has been scaled from original by 0.67x. Adjust cook times and pan sizes accordingly.
1
Prepare the rice mix and broccoli according to the instructions on the package.
2
Meanwhile, heat the oil in a skillet over medium-high heat.
3
Add the shrimp to the skillet and season with salt and pepper. Cook for 5-6 minutes, or until the flesh is completely pink and opaque.
4
When everything is ready mix it all together and serve.
2. Cranberry spinach salad
315 cals, 6p, 23c, 21f (per meal)
1/4 cup (44g)
1/4 cup, chopped (32g)
5/6 6oz package (142g)
1/4 cup (67mL)
2 1/2 tsp (5g)
Recipe has been scaled from original by 0.83x. Adjust cook times and pan sizes accordingly.
1
Mix ingredients in a bowl and serve.
2
For leftovers you can simply mix all the ingredients in advance and store in a tupperware in the fridge and then just serve and dress each time you eat.
breakfast prep - 2 days
1. High protein scrambled eggs
295 cals, 29p, 3c, 19f (per meal)
Recipe has been scaled from original by 0.75x. Adjust cook times and pan sizes accordingly.
1
Scramble eggs and cottage cheese together in a small bowl with a pinch of salt and pepper.
2
Heat the oil in a skillet over medium-low heat and pour in the eggs.
3
As eggs begin to set, scramble them, and continue cooking until eggs are thickened and no liquid egg remains.
2. Simple sauteed spinach
100 cals, 4p, 2c, 7f (per meal)
1 clove (3g)
2 dash, ground (1g)
2 dash (2g)
1 tbsp (15mL)
8 cup(s) (240g)
1
Heat the oil in the pan over medium heat.
2
Add the garlic and sauté for a minute or two until fragrant.
3
Over high heat, add the spinach, salt, and pepper and stir rapidly until spinach has wilted.
4
Serve.
lunch prep - 1 days
1. Chicken salad sandwich
480 cals, 28p, 24c, 29f (per meal)
1/4 tbsp (4mL)
1/4 stalk, medium (7-1/2" - 8" long) (10g)
1 dash, ground (0g)
1/4 tbsp (4mL)
2 tbsp (30mL)
2 slice (64g)
1/2 piece (85g)
Recipe has been scaled from original by 0.25x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 450 F (230 C).
2
Brush the chicken with oil on each side and place on baking sheet.
3
Bake for 10-15 mins on each side or until chicken is done.
4
Let chicken cool and then chop into bite-sized pieces.
5
Mix all ingredients besides bread and oil together in a bowl.
6
For each sandwich, spread mixture evenly over a slice of bread and top with another slice.
2. Simple salad with tomatoes and carrots
145 cals, 6p, 11c, 5f (per meal)
1 tbsp (17mL)
3/4 medium whole (2-3/5" dia) (92g)
3/8 medium (23g)
3/4 hearts (375g)
Recipe has been scaled from original by 0.38x. Adjust cook times and pan sizes accordingly.
1
In a large bowl, add the lettuce, tomato, and carrots; mix.
2
Pour dressing over when serving.
snack prep - 3 days
1. Breakfast cereal with protein milk
250 cals, 18p, 29c, 5f (per meal)
1/2 cup (120mL)
1 serving (30g)
1/2 scoop (1/3 cup ea) (16g)
1
Mix protein powder and milk together in a bowl until there are no clumps. Add cereal.
2
Just find a cereal you like where a serving is in the 100-150 calorie range. Realistically, you could pick any breakfast cereal and just scale the serving size to be in that range since pretty much all breakfast cereals are going to have a very similar macronutrient breakdown. In other words, your choice of breakfast cereal is not going to make or break your diet, since they're mostly all just a quick, high-carbohydrate morning meal.
dinner prep - 1 days
1. Marinaded chicken breast
425 cals, 76p, 2c, 13f (per meal)
Recipe has been scaled from original by 0.75x. Adjust cook times and pan sizes accordingly.
1
Place the chicken in a ziploc bag with the marinade and mush it around to ensure the chicken is fully coated.
2
Refrigerate and marinade for at least 1 hour, but preferably overnight.
3
BAKE
4
Preheat the oven to 400 degrees F.
5
Remove the chicken from the bag, discarding excess marinade, and bake for 10 minutes in preheated oven.
6
After the 10 minutes, turn the chicken and bake until no longer pink in the center and juices run clear, about 15 more minutes.
7
BROIL/GRILL
8
Preheat the oven to broil/grill.
9
Remove the chicken from the bag, discarding excess marinade, and broil until no longer pink inside, usually 4-8 minutes per side.
2. Sweet potato wedges
175 cals, 2p, 24c, 6f (per meal)
1/2 tbsp (8mL)
2/3 sweetpotato, 5" long (140g)
1/3 tsp (2g)
1 1/3 dash, ground (0g)
Recipe has been scaled from original by 0.17x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 400 F (200 C) and grease a baking sheet.
2
Toss sweet potatoes in oil until all sides are well coated. Season with salt and pepper and toss once more, then arrange in a single layer on the baking sheet (if crowded, use two baking sheets).
3
Bake for a total of 25 minutes, or until golden brown and tender, flipping once at the halfway point to ensure even cooking.
breakfast prep - 2 days
1. Sweet potato breakfast pancakes
280 cals, 9p, 38c, 9f (per meal)
1 sweetpotato, 5" long (210g)
2 extra large (112g)
1/2 tbsp (8mL)
1/4 tbsp (2g)
1 dash (0g)
1 dash (0g)
3 tbsp (45mL)
1
Cook the sweet potato in a microwave for 8-10 minutes until soft. Once cool enough to touch, remove sweet potato flesh and place the flesh in a bowl. Discard skins.
2
Add the eggs and seasonings to the bowl. Mix until combined.
3
Heat oil in a pan over medium-low heat.
4
Once hot, add about 3 tbsp of the mixture to the pan. Cook for 3-5 minutes on each side, or until cooked through and golden.
5
Continue cooking pancakes until batter is gone.
6
Serve with maple syrup.
7
To store: wrap any remaining pancakes in plastic and store in the fridge for about 2-3 days. Reheat by stove or microwave.
2. Double chocolate protein shake
70 cals, 14p, 1c, 1f (per meal)
1/2 cup(s) (119mL)
4 dash (1g)
1 tbsp (18g)
1/2 scoop (1/3 cup ea) (16g)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Put all ingredients in a blender.
2
Mix until well-blended. Add more water depending on your preferred consistency.
3
Serve immediately.
dinner prep - 2 days
1. Lemon pepper chicken breast
370 cals, 64p, 2c, 12f (per meal)
1 1/4 tbsp (9g)
2 tsp (9mL)
1 1/4 lbs (560g)
Recipe has been scaled from original by 1.25x. Adjust cook times and pan sizes accordingly.
1
First, rub the chicken with olive oil and lemon pepper. If cooking on stovetop, save some oil for the pan.
2
STOVETOP
3
Heat the rest of olive oil in a medium skillet over medium heat, place chicken breasts in and cook until edges are opaque, about 10 minutes.
4
Flip to the other side, then cover the pan, lower the heat and cook for another 10 minutes.
5
BAKED
6
Preheat oven to 400 degrees Fahrenheit.
7
Place chicken on broiler pan (recommended) or baking sheet.
8
Bake for 10 minutes, flip and bake 15 more minutes (or until internal temperature reaches 165 degrees Fahrenheit).
9
BROILED/GRILLED
10
Setup oven so top rack is 3-4 inches from heating element.
11
Set oven to broil and preheat on high.
12
Broil chicken 3-8 minutes on each side. Actual time will vary based on thickness of breasts and proximity to the heating element.
2. Mashed sweet potatoes
185 cals, 3p, 36c, 0f (per meal)
2 sweetpotato, 5" long (420g)
1
Pierce sweet potatoes with a fork a couple times to vent and microwave on high for about 5-10 minutes or until the sweet potato is soft throughout. Set aside to lightly cool.
2
Once cool enough to touch, remove the skin from the sweet potato and discard. Transfer the flesh to a small bowl and mash with the back of a fork until smooth. Season with a dash of salt and serve.
3. Cooked peppers
60 cals, 1p, 2c, 5f (per meal)
1
Stovetop: Heat oil in a skillet over medium heat. Add pepper strips and cook until softened, about 5-10 minutes.
2
Oven: Preheat oven to 425°F (220°C). Toss pepper strips in oil and season with some salt and pepper. Roast for about 20-25 minutes until softened.
lunch prep - 2 days
1. Greek yogurt & parmesan chicken
520 cals, 91p, 7c, 14f (per meal)
1/2 tbsp (5g)
1 1/2 clove(s) (5g)
6 tbsp (38g)
2/3 cup (186g)
1 1/2 lbs (672g)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 375°F (190°C).
2
Place chicken breasts in a baking dish and season them with some salt/pepper.
3
In a bowl, mix the greek yogurt, parmesan, garlic, and italian seasoning together.
4
Pour the yogurt mixture over the chicken.
5
Bake for 35-45 minutes or until chicken is fully cooked.
6
Serve.
2. Buttered green beans
145 cals, 2p, 6c, 11f (per meal)
2 cup (242g)
1 1/2 dash (1g)
1 1/2 dash (0g)
2 tbsp (27g)
Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.
1
Prepare green beans according to instructions on package.
2
Top with butter and season with salt and pepper.