Meal Details
1. Caesar chicken breasts
344cal, 41p, 2c, 19f (per meal)
1 1/2 lbs (680g)
6 tbsp (88g)
6 tbsp (30g)
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 garlic & herb tomatoes
212cal, 2p, 8c, 17f (per meal)
1/2 tsp, ground (1g)
5 tbsp (75mL)
3 1/3 pint, cherry tomatoes (994g)
5 tsp (18g)
1/2 tbsp (10g)
3 1/3 clove(s) (10g)
Recipe has been scaled from original by 1.67x. 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.
3. Buttery lemon rice
277cal, 5p, 57c, 3f (per meal)
3 tbsp (45mL)
1 1/2 cup(s) (356mL)
1 1/2 cup (278g)
2 tsp (4g)
1 1/2 cup(s) (mL)
3/4 tbsp (11g)
Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.
1
Combine all ingredients except lemon pepper in saucepan.
2
Bring to a boil, then reduce heat.
3
Cover pot and allow to simmer slowly for 20 minutes, or until liquid is absorbed.
4
Sprinkle with lemon pepper before serving.