Meal Details
1. Jerk-y chicken
515 cals, 81p, 22c, 11f (per meal)
1 tbsp chopped (10g)
6 tbsp (72g)
2 tsp (10mL)
1/2 cup (120mL)
4 tsp (3g)
6 clove(s) (18g)
1 tsp (2g)
2 pepper (28g)
3 lbs (1361g)
1/2 cup (120mL)
Recipe has been scaled from original by 2x. 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. Mixed vegetables
95 cals, 4p, 13c, 1f (per meal)
4 cup (540g)
Recipe has been scaled from original by 4x. Adjust cook times and pan sizes accordingly.
1
Prepare according to instructions on package.