Meal Details
1. Chicken thighs with lemon & olives
1315cal, 117p, 10c, 88f (per meal)
12 thigh(s) (2040g)
1/2 tbsp (9g)
1 tbsp, ground (7g)
1 1/2 tbsp (5g)
1 1/2 tbsp (23mL)
3 large (252g)
3 small can (~2 oz) (192g)
1 1/2 cup(s) (mL)
9 clove(s) (27g)
Recipe has been scaled from original by 3x. 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. Brussels sprout, apple & walnut side salad
1392cal, 23p, 64c, 106f (per meal)
1/2 cup (110mL)
2 3/4 cup, chopped (308g)
1/3 cup (82g)
1 cup (248mL)
3 2/3 small (2-3/4" dia) (546g)
16 1/2 cup (1452g)
Recipe has been scaled from original by 11x. Adjust cook times and pan sizes accordingly.
1
Thinly slice brussel sprouts and place them in a bowl. Mix with apples and walnuts (optional: to bring out a more earthy flavor in the walnuts, you can toast them in a skillet over medium heat for 1-2 minutes).
2
In a small bowl make the vinaigrette by mixing together the olive oil, apple cider vinegar, maple syrup, and a pinch of salt/pepper.
3
Drizzle vinaigrette over the salad and serve.