Meal Details
1. Chicken thighs with lemon & olives
876cal, 78p, 6c, 59f (per meal)
8 thigh(s) (1360g)
1 tsp (6g)
2 tsp, ground (5g)
1 tbsp (3g)
1 tbsp (15mL)
2 large (168g)
2 small can (~2 oz) (128g)
1 cup(s) (mL)
6 clove(s) (18g)
Recipe has been scaled from original by 2x. 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. Asparagus
125cal, 3p, 3c, 10f (per meal)
1 lbs (454g)
3 tbsp (45mL)
1 tsp (6g)
1 tsp, ground (2g)
3 tbsp (45mL)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Heat olive oil in a pan over medium-high heat.
2
Add asparagus and cook for 5 minutes, until tender.
3
Add in lemon juice and seasoning; stir.
4
Remove from heat and serve.