Meal Details
1. Chicken thighs with lemon & olives
219cal, 20p, 2c, 15f (per meal)
2 thigh(s) (340g)
2 dash (2g)
4 dash, ground (1g)
1/4 tbsp (1g)
1/4 tbsp (4mL)
1/2 large (42g)
1/2 small can (~2 oz) (32g)
1/4 cup(s) (mL)
1 1/2 clove(s) (5g)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Pat chicken thighs dry with paper towels. Season with salt and pepper and place in a baking dish, skin side up.
2
Sprinkle with garlic and rosemary and drizzle with olive oil. Rub seasoning on all sides of the thighs. Tuck lemon wedges here and there. Let marinate for 15 minutes.
3
Heat oven to 375 F (190 C).
4
Put baking dish in oven, uncovered, and roast until skin lightly brown, about 20 minutes. Scatter olives over chicken and add broth. Cover tightly and bake for 1 hour, until meat is very tender.
5
Remove thighs and lemon wedges and arrange on a platter.
6
Pour pan juices into a saucepan and quickly skim fat from surface. Over high heat, simmer rapidly until reduced by half. Spoon juices over chicken and serve.
2. Edamame & beet salad
86cal, 5p, 6c, 4f (per meal)
2 cup (60g)
2 tbsp (30mL)
1 cup (118g)
4 beet(s) (200g)
1
Cook edamame according to package instructions.
2
Arrange greens, edamame, and beets in a bowl. Drizzle with dressing and serve.