Meal Details
1. Shredded chicken nachos
965cal, 70p, 57c, 48f (per meal)
3 1/3 plum tomato (207g)
3 1/3 cup shredded (373g)
1 2/3 packet (58g)
10 oz (283g)
1 2/3 lbs (747g)
1/2 lbs (213g)
6 2/3 tbsp, chopped (67g)
Recipe has been scaled from original by 1.67x. 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.
2. Simple kale & avocado salad
307cal, 6p, 13c, 20f (per meal)
2 2/3 bunch (453g)
2 2/3 avocado(s) (536g)
2 2/3 small (155g)
Recipe has been scaled from original by 2.67x. Adjust cook times and pan sizes accordingly.
1
Add all ingredients into a bowl.
2
Using your fingers, massage the avocado and lemon into the kale until the avocado becomes creamy and coats the kale.
3
Season with salt and pepper if desired. Serve.