Meal Details
1. Shredded chicken nachos
290cal, 21p, 17c, 14f (per meal)
1 plum tomato (62g)
1 cup shredded (112g)
1/2 packet (18g)
3 oz (85g)
1/2 lbs (224g)
2 1/4 oz (64g)
2 tbsp, chopped (20g)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Place raw chicken breasts into pot and cover with an inch of water. Bring to a boil and cook for 10-15 minutes until chicken is fully cooked.
2
Transfer chicken to bowl and allow to cool. Once cool, use two forks to shred chicken; set aside.
3
Meanwhile, heat oven to 400°F. Line pan with foil; spray with cooking spray. Spread half of chips evenly on pan. Set aside.
4
In a skillet, stir chicken, taco seasoning mix, and green chilies until evenly coated. Cook 2 to 3 minutes until heated through.
5
Arrange half of chicken mixture on chips. Top with half of other toppings. Repeat layers and end with cheese. Bake 10 to 12 minutes or until cheese is melted.
6
Top with tomatoes and green onions and serve.
2. Tossed salad
61cal, 2p, 5c, 2f (per meal)
1/2 tbsp (8mL)
1/8 cucumber (8-1/4") (19g)
1/4 small (5-1/2" long) (13g)
1/4 hearts (125g)
1/4 small whole (2-2/5" dia) (23g)
1/8 medium (2-1/2" dia) (7g)
Recipe has been scaled from original by 0.25x. Adjust cook times and pan sizes accordingly.
1
Mix ingredients together in a bowl and serve.
2
If you want to prepare multiple servings in advance, you can shred the carrots and lettuce and slice the onion in advance and store them in the fridge in a ziploc bag or tupperware container so you just have to dice a little cucumber and tomato and add a little dressing the next time.