Meal Details
1. Low carb fried chicken
234cal, 20p, 0c, 17f (per meal)
1 tbsp (15mL)
1/4 tbsp (1g)
1 lbs (454g)
1/2 oz (14g)
Recipe has been scaled from original by 0.33x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 400 F (200 C).
2
Mix crushed pork rinds in a bowl with the cajun seasoning.
3
Coat each piece chicken with hot sauce on all sides.
4
Sprinkle and lightly pat the pork rind mixture on all sides of the chicken.
5
Place the chicken on a wire rack in a sheet pan.
6
Cook for 40 minutes or until done. Briefly broil the thighs to crispen up the skin.
2. Roasted veggies
145cal, 4p, 13c, 6f (per meal)
3 clove(s) (10g)
5 tsp (24mL)
3 dash (2g)
3 dash, ground (1g)
2 1/2 tsp (9g)
3 cup chopped (291g)
4 medium (244g)
5/6 medium (2-1/2" dia) (88g)
1 1/2 medium (190g)
1 1/2 cup cherry tomatoes (238g)
Recipe has been scaled from original by 0.8x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 425 F (220 C).
2
Chop and slice all veggies and lay them out on a baking sheet. You can leave the garlic cloves whole as they will soften and sweeten as they roast.
3
Drizzle olive oil over the veggies and garlic and sprinkle on all of the seasonings.
4
Toss to coat.
5
Place in oven for about 20 minutes until tender. Cook time will depend on the size of your vegetables, so keep an eye while cooking, and leave in oven longer if needed.