Meal Details
1. Shredded chicken nachos
772cal, 56p, 46c, 38f (per meal)
2 2/3 plum tomato (165g)
2 2/3 cup shredded (299g)
1 1/3 packet (47g)
1/2 lbs (227g)
1 1/3 lbs (597g)
6 oz (170g)
1/3 cup, chopped (53g)
Recipe has been scaled from original by 1.33x. 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. Greek cucumber &feta salad
121cal, 4p, 6c, 9f (per meal)
1/2 cup, crumbled (75g)
4 tbsp (60mL)
4 tsp (20mL)
2 dash (1g)
2 dash (0g)
2 tbsp, chopped (3g)
2 cucumber (8-1/4") (602g)
Recipe has been scaled from original by 2x. 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.