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. Creamed spinach
118cal, 4p, 4c, 8f (per meal)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Heat a small amount of the coconut milk in a skillet over medium heat. Add the garlic and cook for about 1 minute, until fragrant.
2
Add the spinach and a pinch of salt and pepper, and toss until it begins to wilt. Reduce the heat to low and stir in the remaining coconut milk. Simmer for 1-2 minutes, until slightly thickened.
3
Season to taste with salt and pepper and serve.