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. Tomato and avocado salad
313cal, 4p, 9c, 24f (per meal)
1/3 cup minced (80g)
1/3 cup (80mL)
4 tsp (20mL)
1/2 tbsp (4g)
1/2 tbsp (8g)
1/2 tbsp, ground (3g)
2 2/3 avocado(s) (536g)
2 2/3 medium whole (2-3/5" dia) (328g)
Recipe has been scaled from original by 2.67x. 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.