Meal Details
1. Sheet pan chicken thighs & cauliflower
1045cal, 85p, 19c, 67f (per meal)
8 thigh(s) (1360g)
4 cup cherry tomatoes (596g)
2 tbsp (22g)
4 tbsp (60mL)
2 head medium (5-6" dia.) (1176g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
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. Farro
278cal, 9p, 50c, 2f (per meal)
Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.
1
Follow package instructions if they differ. Bring salted water to a boil. Add farro, return to a boil, then reduce heat to medium-high and cook uncovered for about 30 minutes, until soft. Drain and serve.