Meal Details
1. Chicken with lime coconut sauce
330 cals, 39p, 3c, 18f (per meal)
1 1/2 lbs (672g)
1/2 small (35g)
1/2 tbsp (3g)
1/2 tbsp (8mL)
1 tsp (2g)
1 tsp (3g)
1 tbsp (15mL)
2 tbsp, chopped (6g)
1/2 can (226mL)
1
Heat oil in a walled skillet over medium heat.
2
Add chicken breasts and onions and cook until mostly done, about 10-15 minutes, flipping and stirring occasionally.
3
When chicken is nearly done, add in the remaining ingredients and mix.
4
Heat until coconut milk is bubbling and formed a sauce and chicken is done (internal temperature 165 F (75C).
5
Serve.
2. Tomato and avocado salad
155 cals, 2p, 4c, 12f (per meal)
2 2/3 tbsp minced (40g)
2 2/3 tbsp (40mL)
1 1/3 avocado(s) (268g)
1 1/3 medium whole (2-3/5" dia) (164g)
2 tsp (10mL)
1/4 tbsp (2g)
1/4 tbsp (4g)
1/4 tbsp, ground (2g)
Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.
1
Add minced onions and lime juice to a bowl. Allow to sit for a few minutes to help break down the strong flavors of the onion.
2
Meanwhile, prepare the avocado and tomato.
3
Add the cubed avocado, diced tomato, oil, and all seasonings to the onion and lime; mix until coated.
4
Serve chilled.