Meal Details
2. Sweet potato breakfast skillet
300 cals, 15p, 9c, 20f (per meal)
1 1/3 cup, cubes (177g)
2 2/3 large (133g)
1 3/4 tbsp (27mL)
1/4 tbsp (2g)
1/4 tbsp (1g)
1 1/3 avocado(s) (268g)
14 1/4 tbsp, chopped, cooked (160g)
Recipe has been scaled from original by 2.67x. Adjust cook times and pan sizes accordingly.
1
Preheat the oven to 350 F (180 C).
2
In a small skillet add a little bit of the oil and when heated, add the cubed chicken. Cook until done, 7-10 minutes.
3
Meanwhile, preheat a separate, oven-proof, small skillet over medium-heat. When skillet is hot, add the oil and the sweet potato. Season with a small pinch of salt and pepper and stir occasionally until sweet potato is cooked through, about 5-7 minutes, depending on thickness.
4
When potato is cooked through, add the chicken and stir. Saute for another 1-2 minutes.
5
Move the potato mixture around to make a hole in the center of the skillet. Carefully crack the egg and drop it into the hole. Sprinkle the egg with a tiny bit of salt and pepper.
6
Carefully transfer the skillet to the oven and bake for about 5 minutes for a runny yolk. If you want the yolk to be harder, bake for 7-8 minutes.
7
Remove from the oven, transfer to plate and garnish with sliced avocado.
3. Fruit salad
95 cals, 1p, 18c, 0f (per meal)
5/8 orange (88g)
1/2 cup (85g)
5/8 pint (204g)
5/8 medium (2-2/3" dia) (86g)
1 cup, sliced (185g)
1 1/4 fruit (2-1/8" dia) (75g)
Recipe has been scaled from original by 0.57x. Adjust cook times and pan sizes accordingly.
1
Juice orange, being sure to remove all seeds from juice.
2
Put the rest of the fruits in a bowl and pour orange juice over top; mix.
3
Serve chilled.