Meal Details
1. Chicken thighs with lemon & olives
657cal, 59p, 5c, 44f (per meal)
6 thigh(s) (1020g)
1/4 tbsp (5g)
1/2 tbsp, ground (3g)
3/4 tbsp (2g)
3/4 tbsp (11mL)
1 1/2 large (126g)
1 1/2 small can (~2 oz) (96g)
3/4 cup(s) (mL)
4 1/2 clove(s) (14g)
Recipe has been scaled from original by 1.5x. 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. Buttery garlic green beans
98cal, 2p, 6c, 6f (per meal)
2 tbsp (28g)
4 dash (3g)
3 dash (0g)
1 lbs (453g)
3 clove(s) (9g)
1
Place green beans in a large skillet and cover with water; bring to a boil.
2
Reduce heat to medium-low and simmer until beans start to soften, about 5 minutes. Drain water.
3
Add butter to green beans; cook and stir until butter melts, 2 to 3 minutes.
4
Cook and stir garlic with green beans until garlic is tender and fragrant, 3 to 4 minutes. Season with lemon pepper and salt.
5
Serve.