Meal Details
1. Roasted pepper stuffed chicken
572cal, 51p, 4c, 39f (per meal)
2 lbs (908g)
1/2 tbsp (3g)
4 tsp (20mL)
2 2/3 pepper(s) (187g)
Recipe has been scaled from original by 0.67x. Adjust cook times and pan sizes accordingly.
1
Using fingers, loosen the skin of the chicken thighs from the meat and stuff the roasted peppers underneath the skin.
2
Season chicken with paprika and salt/pepper (to taste).
3
Heat oil in a skillet over medium heat. Place chicken skin side down into pan and cook for 6 minutes. Flip and cook for an additional 5-7 minutes until chicken is fully cooked. Serve.
2. Simple sauteed spinach
149cal, 5p, 4c, 11f (per meal)
1/4 tbsp, ground (2g)
1/4 tbsp (5g)
3 tbsp (45mL)
24 cup(s) (720g)
3 clove (9g)
Recipe has been scaled from original by 3x. Adjust cook times and pan sizes accordingly.
1
Heat the oil in the pan over medium heat.
2
Add the garlic and sauté for a minute or two until fragrant.
3
Over high heat, add the spinach, salt, and pepper and stir rapidly until spinach has wilted.
4
Serve.