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. Garlic parmesan roasted potatoes
460cal, 11p, 64c, 13f (per meal)
2 2/3 tbsp (40mL)
2 2/3 tsp (10g)
1/2 cup (44g)
1/2 tbsp (8g)
1/2 tbsp, ground (3g)
4 lbs (1816g)
6 2/3 clove(s) (20g)
Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 400 F (200 C) and grease a baking sheet.
2
Spread potatoes in one layer on the sheet.
3
Add olive oil, garlic, parmesan, and all seasonings to the potatoes. Toss to coat.
4
Bake 25-30 minutes until brown and crispy.
5
Serve.
3. Simple salad with celery, cucumber & tomato
128cal, 4p, 13c, 5f (per meal)
6 tbsp (90mL)
2 package (5.5 oz) (310g)
2 cucumber (8-1/4") (602g)
2 medium whole (2-3/5" dia) (246g)
4 stalk, medium (7-1/2" - 8" long) (160g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Mix all vegetables in a large bowl.
2
Drizzle salad dressing over when serving.