Meal Details
1. Sheet pan chicken thighs & cauliflower
523cal, 43p, 9c, 33f (per meal)
4 thigh(s) (680g)
2 cup cherry tomatoes (298g)
1 tbsp (11g)
2 tbsp (30mL)
1 head medium (5-6" dia.) (588g)
1
Preheat the oven to 425°F (220°C). Season the chicken thighs with salt and pepper and place them on a baking sheet.
2
In a bowl, toss the cauliflower and tomatoes with the oil, Italian seasoning, and a pinch of salt and pepper. Arrange the vegetables around the chicken on the sheet pan.
3
Roast for 40-50 minutes, until the chicken is golden and fully cooked and the vegetables are tender and lightly browned. Serve.
2. Lentils
231cal, 16p, 34c, 1f (per meal)
Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.
1
Cooking instructions of lentils can vary. Follow package instructions if possible.
2
Heat lentils, water, and salt in a saucepan over medium heat. Bring to a simmer and cover, cooking for about 20-30 minutes or until lentils are soft. Drain any extra water. Serve.