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. Cheesy zucchini noodles
524cal, 23p, 7c, 44f (per meal)
4 medium (784g)
4 tbsp (60mL)
4 tbsp (20g)
3 cup, shredded (339g)
Recipe has been scaled from original by 4x. Adjust cook times and pan sizes accordingly.
1
Use a zoodler or a vegetable peeler with teeth to spiralize the zucchini.
2
Heat the oil in a pan on medium high. Add the zucchini noodles and saute them, turning them continuously, until they are soft but not soggy, about 5 minutes. Mix in the cheese and heat through until melted.
3
Remove from heat, top with parmesan, and serve.