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. Buttery garlic cauliflower mashed 'potatoes'
421cal, 6p, 10c, 38f (per meal)
1/2 tbsp (10g)
6 2/3 tbsp (95g)
6 2/3 cup chopped (713g)
13 1/3 tbsp (200mL)
1 tsp, ground (2g)
3 1/3 clove (10g)
Recipe has been scaled from original by 1.67x. Adjust cook times and pan sizes accordingly.
1
Combine all ingredients in a microwave-safe bowl.
2
Put in microwave until it's soft enough to mash with a fork, approximately 5 minutes, but timing will vary depending on your microwave. Check throughout process.
3
When it's soft, mash and mix with a fork.
4
Serve.