Meal Details
1. Shredded chicken nachos
1158cal, 84p, 68c, 57f (per meal)
4 plum tomato (248g)
4 cup shredded (448g)
2 packet (70g)
3/4 lbs (340g)
2 lbs (896g)
1/2 lbs (255g)
1/2 cup, chopped (80g)
Recipe has been scaled from original by 2x. 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. Caprese salad
142cal, 8p, 5c, 9f (per meal)
4 oz (113g)
1 1/3 package (5.5 oz) (207g)
2/3 cup leaves, whole (16g)
2 2/3 tbsp (40mL)
1 1/3 cup cherry tomatoes (199g)
Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.
1
In a large bowl, mix together the mixed greens, basil, and tomatoes.
2
When serving, top with mozzarella and balsamic vinaigrette.