Meal Details
1. Thai chicken larb
800 cals, 86p, 14c, 42f (per meal)
6 cup 1/2" pieces (600g)
4 lbs (1814g)
4 tsp (20mL)
2 small (140g)
4 clove (12g)
4 1 inch cube (20g)
4 pepper(s) (24g)
4 tbsp (60mL)
1/2 cup (120mL)
1 tsp (2g)
Recipe has been scaled from original by 4x. Adjust cook times and pan sizes accordingly.
1
Heat oil in a large skillet over medium heat. Add garlic, onion, ginger, serrano pepper, and coriander. Stir and cook until onion has softened, about 5 minutes.
2
Mix in ground chicken and a pinch of salt. Cook until chicken is browned and almost fully cooked.
3
Add in green beans and stir. Cook for about 5 more minutes until green beans have softened a little.
4
Add in soy sauce and lime juice and stir. Serve.
2. Cauliflower rice
150 cals, 3p, 8c, 11f (per meal)
Recipe has been scaled from original by 5x. Adjust cook times and pan sizes accordingly.
1
Cook cauliflower according to package instructions.
2
Mix in oil and some salt and pepper.
3
Serve.