Meal Details
1. Garlic chicken with orzo
640 cals, 56p, 54c, 21f (per meal)
1/4 cup (50mL)
6 2/3 tbsp (42g)
3 1/3 cup(s) (100g)
1 2/3 cup chopped (100g)
1/2 tbsp (10g)
1 2/3 lbs (747g)
1/2 tsp (1g)
3 1/3 clove(s) (10g)
1 2/3 cup orzo (283g)
Recipe has been scaled from original by 1.67x. 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. Easy chickpea salad
115 cals, 6p, 13c, 2f (per meal)
3 sprigs (3g)
1 tbsp (1mL)
1 tbsp (15mL)
1 cup cherry tomatoes (149g)
1/2 small (35g)
1 can (448g)
1
Add all ingredients to a bowl and toss. Serve!