Meal Details
Chicken alfredo pasta
1. Chicken alfredo pasta
265 cals, 27p, 21c, 8f (per meal)
  • 3/4 tbsp (11mL)
  • 14 1/2 oz (403g)
  • 1/2 jar (213g)
  • 4 oz (114g)
  • Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
    1
    Cook pasta according to package instructions. Drain and set aside.
    2
    Meanwhile, season chicken with some salt and pepper. Heat oil in a skillet over medium-high heat. Add chicken breast and cook 5-10 minutes on each side until the inside is no longer pink.
    3
    Pour alfredo sauce in with the chicken and stir until it comes to a simmer.
    4
    Pour chicken and alfredo sauce over pasta, season with freshly cracked pepper, and serve.
    Simple garlic bread
    2. Simple garlic bread
    230 cals, 8p, 24c, 10f (per meal)
  • ,
  • 2 slice (64g)
  • 2 tsp (9g)
  • 1 dash (1g)
  • 1
    Spread the butter on the bread, sprinkle with some garlic powder, and toast in a toaster oven until bread is golden brown.
    Easy chickpea salad
    3. Easy chickpea salad
    235 cals, 12p, 25c, 5f (per meal)
  • 6 sprigs (6g)
  • 2 tbsp (2mL)
  • 2 tbsp (30mL)
  • 2 cup cherry tomatoes (298g)
  • 1 small (70g)
  • 2 can (896g)
  • Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
    1
    Add all ingredients to a bowl and toss. Serve!
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