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. Roasted veggies
242cal, 7p, 22c, 10f (per meal)
5 1/3 clove(s) (16g)
2 2/3 tbsp (40mL)
1/4 tbsp (4g)
1/4 tbsp, ground (2g)
4 tsp (14g)
5 1/3 cup chopped (485g)
6 2/3 medium (407g)
1 1/3 medium (2-1/2" dia) (147g)
2 2/3 medium (317g)
2 2/3 cup cherry tomatoes (397g)
Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 425 F (220 C).
2
Chop and slice all veggies and lay them out on a baking sheet. You can leave the garlic cloves whole as they will soften and sweeten as they roast.
3
Drizzle olive oil over the veggies and garlic and sprinkle on all of the seasonings.
4
Toss to coat.
5
Place in oven for about 20 minutes until tender. Cook time will depend on the size of your vegetables, so keep an eye while cooking, and leave in oven longer if needed.