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. Parmesan & pesto roasted potatoes
106cal, 3p, 16c, 2f (per meal)
1 tbsp (16g)
4 dash (3g)
4 dash, ground (1g)
2 tbsp (10g)
1 lbs (454g)
1
Preheat oven to 400 F (200 C).
2
In a large bowl, toss potatoes and pesto together until potatoes are covered.
3
Spread over a baking sheet and season with salt and pepper.
4
Bake for 20 minutes and remove from oven.
5
Sprinkle the potatoes with the grated parmesan and place back in oven for an additional 10-15 minutes- or until potatoes are tender and crispy. Serve.