Meal Details
1. Jerk-y chicken
130 cals, 20p, 5c, 3f (per meal)
1/4 tbsp chopped (3g)
1 1/2 tbsp (18g)
1/2 tsp (3mL)
2 tbsp (30mL)
1 tsp (1g)
1 1/2 clove(s) (5g)
2 dash (0g)
1/2 pepper (7g)
3/4 lbs (340g)
2 tbsp (30mL)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Combine the onion, brown sugar, soy sauce, vinegar, thyme, oil, garlic, allspice and habanero pepper in the container of a food processor or blender. Process until smooth. Place the chicken into a large resealable bag, and pour in 3/4 of the sauce. Squeeze out excess air, and seal. Marinate in the refrigerator for at least one hour.
2
Preheat your oven's broiler.
3
Remove chicken from bag, and discard marinade. Broil chicken for 10 to 15 minutes, turning once to ensure even cooking. Heat remaining sauce in a small pan, and pour over chicken when serving.
2. Green beans with ghee, almonds & lemon
55 cals, 2p, 3c, 3f (per meal)
1 dash (1g)
2 tbsp, slivered (14g)
1 tsp (5mL)
1/2 lbs (227g)
1/2 tbsp (7g)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Bring a large pot of water to a boil and add the green beans. Cook for about 4-6 minutes, until tender. Drain and transfer to a bowl.
2
Meanwhile, add the ghee to a small skillet over medium heat and melt.
3
When sizzling, add almonds and cook for about a minute until almonds are lightly toasted.
4
Add the lemon juice and salt and stir, continuing to cook for about 30 more seconds.
5
Drizzle ghee and almond mixture over green beans.
6
Serve.