Meal Details
1. Chicken alfredo pasta
525 cals, 54p, 42c, 15f (per meal)
1 1/2 tbsp (23mL)
29 oz (806g)
1 jar (425g)
1/2 lbs (228g)
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.
2. Tomato and avocado salad
390 cals, 5p, 11c, 31f (per meal)
6 2/3 tbsp minced (100g)
6 2/3 tbsp (100mL)
3 1/3 avocado(s) (670g)
3 1/3 medium whole (2-3/5" dia) (410g)
5 tsp (25mL)
1/2 tbsp (5g)
1/2 tbsp (10g)
1/2 tbsp, ground (4g)
Recipe has been scaled from original by 3.33x. Adjust cook times and pan sizes accordingly.
1
Add minced onions and lime juice to a bowl. Allow to sit for a few minutes to help break down the strong flavors of the onion.
2
Meanwhile, prepare the avocado and tomato.
3
Add the cubed avocado, diced tomato, oil, and all seasonings to the onion and lime; mix until coated.
4
Serve chilled.