Meal Details
1. Jerk-y chicken
430 cals, 67p, 18c, 10f (per meal)
2 1/2 tsp chopped (8g)
5 tbsp (60g)
1/2 tbsp (8mL)
6 2/3 tbsp (100mL)
1 tbsp (3g)
5 clove(s) (15g)
1 tsp (2g)
1 2/3 pepper (23g)
2 1/2 lbs (1134g)
6 2/3 tbsp (100mL)
Recipe has been scaled from original by 1.67x. 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. Roasted tomatoes
120 cals, 2p, 5c, 9f (per meal)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 450°F (230°C).
2
Slice tomatoes in half down through the stem and rub them with oil. Season them with a pinch of salt and pepper.
3
Bake for 30-35 minutes until soft. Serve.