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. Warm brussels sprouts & sweet potato salad
480cal, 9p, 37c, 28f (per meal)
3 sweetpotato, 5" long (630g)
1 1/2 cup (204g)
3/4 cup, chopped (88g)
3 tbsp (45mL)
1/2 tbsp, leaves (2g)
1/2 tbsp (2g)
3 tbsp (45mL)
2/3 lbs (298g)
Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.
1
Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
2
In a mixing bowl, combine the brussels sprouts, sweet potatoes, beets, and walnuts. Toss with the oil, thyme, rosemary, and a pinch of salt and pepper until evenly coated. Spread in an even layer on the sheet pan.
3
Roast for 20-25 minutes, until the vegetables are fork-tender. Let cool for 5 minutes, then toss with the balsamic vinaigrette and serve.
4
Meal Prep Tip: If making for multiple days, store the roasted vegetable mixture and vinaigrette separately, and dress just before serving. To reheat, warm on a sheet pan at 350°F (175°C) for 8-10 minutes, or microwave for 1-2 minutes.