Meal Details
1. Jerk-y chicken
600 cals, 94p, 25c, 13f (per meal)
3 1/2 tsp chopped (12g)
7 tbsp (84g)
3/4 tbsp (12mL)
9 1/3 tbsp (140mL)
1 1/2 tbsp (4g)
7 clove(s) (21g)
1 tsp (2g)
2 1/3 pepper (33g)
3 1/2 lbs (1587g)
9 1/3 tbsp (140mL)
Recipe has been scaled from original by 2.33x. 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. Carrot fries
275 cals, 3p, 23c, 14f (per meal)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 425 F (220 C). Line baking sheet with foil.
2
Cut carrots lengthwise into long, thin strips.
3
In a large bowl, mix the carrots with all other ingredients. Toss to coat.
4
Spread evenly over the baking sheet and bake for 20 minutes, until tender and browned.
5
Serve.