Meal Details
1. Pear, pomegranate salad
185 cals, 5p, 10c, 12f (per meal)
1 small (148g)
3 cup(s) (90g)
1/2 cup arils (seed/juice sacs) (87g)
2 oz (57g)
3 tbsp (45mL)
4 tbsp, chopped (29g)
1
Mix all ingredients together, except the vinaigrette.
2
Drizzle vinaigrette on salad when serving.
2. Bbq chicken stuffed sweet potatoes
260 cals, 27p, 28c, 3f (per meal)
2 sweetpotato, 5" long (420g)
1/3 cup (95g)
1 lbs (448g)
1
Place raw chicken breasts into pot and cover with an inch of water. Bring to a boil and cook for 10-15 minutes until chicken is fully cooked.
2
Transfer chicken to bowl and allow to cool. Once cool, use two forks to shred chicken. Set aside.
3
Meanwhile, preheat oven to 425 F (220 C) and lay sweet potatoes cut side up on a baking sheet.
4
Bake until soft, about 35 minutes.
5
In a pot over medium-low heat, combine the shredded chicken and the bbq sauce until warmed through, 5-10 minutes.
6
Top each potato with equal spoonfuls of chicken.
7
Serve.