Meal Details
1. Shredded chicken nachos
386cal, 28p, 23c, 19f (per meal)
1 1/3 plum tomato (83g)
1 1/3 cup shredded (149g)
2/3 packet (23g)
4 oz (113g)
2/3 lbs (299g)
3 oz (85g)
2 2/3 tbsp, chopped (27g)
Recipe has been scaled from original by 0.67x. 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.
3. Greek cucumber &feta salad
242cal, 8p, 12c, 17f (per meal)
1 cup, crumbled (150g)
1/2 cup (120mL)
2 2/3 tbsp (40mL)
4 dash (2g)
4 dash (0g)
4 tbsp, chopped (6g)
4 cucumber (8-1/4") (1204g)
Recipe has been scaled from original by 4x. Adjust cook times and pan sizes accordingly.
1
Cut cucumber to preferred size.
2
In a small bowl, whisk together the oil, vinegar, salt, and pepper.
3
Drizzle over cucumbers.
4
Sprinkle dill and feta on top.
5
Serve.