Meal Details
1. Chicken thighs with lemon & olives
438cal, 39p, 3c, 29f (per meal)
4 thigh(s) (680g)
4 dash (3g)
1 tsp, ground (2g)
1/2 tbsp (2g)
1/2 tbsp (8mL)
1 large (84g)
1 small can (~2 oz) (64g)
1/2 cup(s) (mL)
3 clove(s) (9g)
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. Roast potatoes
238cal, 4p, 31c, 9f (per meal)
2 2/3 tbsp (40mL)
1 tsp (6g)
1/3 tsp (1g)
1 1/3 dash, ground (0g)
1 1/3 dash (0g)
4 potato medium (2-1/4" to 3-1/4" dia) (852g)
Recipe has been scaled from original by 0.67x. Adjust cook times and pan sizes accordingly.
1
Preheat the oven to 450°F (230°C).
2
In a large bowl, toss the potatoes with the oil and spices. Spread the potatoes in the bottom of the prepared baking pan.
3
Bake for 25-30 minutes, or until potatoes are tender. Stir the potatoes once after about 15 minutes of baking so they brown on all sides.
4
Serve warm.
3. Simple mixed greens salad
68cal, 1p, 4c, 5f (per meal)
Recipe has been scaled from original by 4x. Adjust cook times and pan sizes accordingly.
1
Mix greens and dressing in a small bowl. Serve.