Meal Details
1. Jerk-y chicken
345 cals, 54p, 14c, 8f (per meal)
2 tsp chopped (7g)
4 tbsp (48g)
1/2 tbsp (7mL)
1/3 cup (80mL)
2 2/3 tsp (2g)
4 clove(s) (12g)
1/4 tbsp (1g)
1 1/3 pepper (19g)
2 lbs (907g)
1/3 cup (80mL)
Recipe has been scaled from original by 1.33x. 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. Tomato cucumber salad
70 cals, 2p, 7c, 3f (per meal)
1/2 medium whole (2-3/5" dia) (62g)
1/4 cucumber (8-1/4") (75g)
1/4 small (18g)
1 tbsp (15mL)
Recipe has been scaled from original by 0.25x. Adjust cook times and pan sizes accordingly.
1
Mix ingredients together in a bowl and serve.