Meal Details
1. Caesar chicken breasts
344cal, 41p, 2c, 19f (per meal)
6 tbsp (30g)
6 tbsp (88g)
1 1/2 lbs (680g)
Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 400°F (200°C).
2
Pour Caesar dressing into a baking dish large enough to fit the chicken in one layer.
3
Place the chicken in dressing and flip to coat.
4
Bake for 20-25 minutes until chicken is cooked through.
5
Remove the dish from the oven, set broiler to high, sprinkle the chicken with parmesan cheese, and broil until cheese is melted and golden, about 1-2 minutes. Serve.
2. Sauteed mushrooms & kale
98cal, 8p, 11c, 1f (per meal)
8 clove(s) (24g)
8 cup, chopped (320g)
1 1/2 lbs (680g)
Recipe has been scaled from original by 2.67x. Adjust cook times and pan sizes accordingly.
1
This recipe uses a method called "dry sauté," allowing you to cook the vegetables without oil. You'll need a pan or skillet with a lid.
2
Heat the pan over medium heat. Once hot, add the mushrooms and immediately cover with the lid. Cook for 3-4 minutes until the mushrooms release their juices.
3
Add the garlic and kale, stirring to combine. Replace the lid and cook for an additional 4 minutes, or until the kale is tender.
4
Season with salt and pepper, then serve.
3. Buttery brown rice
500cal, 7p, 70c, 20f (per meal)
1/2 tbsp, ground (3g)
4 cup(s) (948mL)
1/2 tbsp (9g)
2 cup (380g)
6 tbsp (85g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Rinse the starch off the rice in a strainer under cold water for 30 seconds.
2
Bring the water to a boil over high heat in a large pot that has a tight fitting lid.
3
Add the rice, stir it just once, and boil, covered, for 30 minutes.
4
Pour the rice into a strainer over the sink and drain for 10 seconds.
5
Return the rice to the same pot, off the heat.
6
Cover immediately and set aside for 10 minutes (this is the steaming part).
7
Uncover, mix in butter, and season with salt and pepper.