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. Sauteed garlic & herb tomatoes
210 cals, 2p, 8c, 17f (per meal)
1/2 tsp, ground (1g)
5 tbsp (75mL)
3 1/3 clove(s) (10g)
3 1/3 pint, cherry tomatoes (994g)
5 tsp (18g)
1/2 tbsp (10g)
Recipe has been scaled from original by 1.67x. Adjust cook times and pan sizes accordingly.
1
Heat oil in a large saute pan. Add garlic and cook for under a minute, until fragrant.
2
Add tomatoes and all seasonings to pan and cook on low for 5-7 minutes, stirring occasionally, until tomatoes soften and lose their firm round shape.
3
Serve.