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 mixed greens salad
68cal, 1p, 4c, 5f (per meal)
Recipe has been scaled from original by 4x. Adjust cook times and pan sizes accordingly.
1
Mix greens and dressing in a small bowl. Serve.