Meal Details
1. Garlic chicken with orzo
515 cals, 45p, 43c, 17f (per meal)
2 2/3 tbsp (40mL)
1/3 cup (33g)
2 2/3 cup(s) (80g)
1 1/3 cup chopped (80g)
1/2 tbsp (8g)
1 1/3 lbs (597g)
1/3 tsp (1g)
2 2/3 clove(s) (8g)
1 1/3 cup orzo (227g)
Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.
1
Bring a large pot of lightly salted water to a boil. Add orzo pasta, cook for 8 to 10 minutes, until al dente, and drain.
2
Heat the oil in a skillet over medium-high heat, and cook the garlic and red pepper 1 minute, until garlic is golden brown.
3
Stir in chicken, season with salt, and cook 2 to 5 minutes, until lightly browned and juices run clear.
4
Reduce heat to medium, and mix in the parsley and cooked orzo. Place spinach in the skillet. Continue cooking 5 minutes, stirring occasionally, until spinach is wilted.
5
Serve topped with Parmesan cheese.
2. Tomato cucumber salad
140 cals, 3p, 15c, 6f (per meal)
1 medium whole (2-3/5" dia) (123g)
1/2 cucumber (8-1/4") (151g)
1/2 small (35g)
2 tbsp (30mL)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Mix ingredients together in a bowl and serve.