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. Coleslaw
98cal, 1p, 4c, 8f (per meal)
5/6 package (14 oz) (318g)
2 1/2 tbsp (36mL)
2 1/2 tbsp (36mL)
3 dash (1g)
3 dash (2g)
5/6 clove (2g)
Recipe has been scaled from original by 0.8x. Adjust cook times and pan sizes accordingly.
1
Create dressing by whisking together the oil, lemon juice, garlic, cumin, and salt in a small bowl.
2
When serving, toss coleslaw with dressing and serve.
3. Cheesy zucchini noodles
262cal, 12p, 4c, 22f (per meal)
2 medium (392g)
2 tbsp (30mL)
2 tbsp (10g)
1 1/2 cup, shredded (170g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Use a zoodler or a vegetable peeler with teeth to spiralize the zucchini.
2
Heat the oil in a pan on medium high. Add the zucchini noodles and saute them, turning them continuously, until they are soft but not soggy, about 5 minutes. Mix in the cheese and heat through until melted.
3
Remove from heat, top with parmesan, and serve.