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. Buttery garlic green beans
145 cals, 4p, 8c, 9f (per meal)
3 tbsp (43g)
4 1/2 clove(s) (14g)
1/4 tbsp (5g)
1 1/2 lbs (680g)
1/2 tsp (0g)
Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.
1
Place green beans in a large skillet and cover with water; bring to a boil.
2
Reduce heat to medium-low and simmer until beans start to soften, about 5 minutes. Drain water.
3
Add butter to green beans; cook and stir until butter melts, 2 to 3 minutes.
4
Cook and stir garlic with green beans until garlic is tender and fragrant, 3 to 4 minutes. Season with lemon pepper and salt.
5
Serve.