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. Sauteed garlic & herb tomatoes
170cal, 2p, 7c, 14f (per meal)
1/3 tsp, ground (1g)
4 tbsp (60mL)
2 2/3 pint, cherry tomatoes (794g)
4 tsp (14g)
1/2 tbsp (8g)
2 2/3 clove(s) (8g)
Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.
1
Heat oil in a large saute pan. Add garlic and cook for under a minute, until fragrant.
2
Add tomatoes and all seasonings to pan and cook on low for 5-7 minutes, stirring occasionally, until tomatoes soften and lose their firm round shape.
3
Serve.