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 kale & avocado salad
307cal, 6p, 13c, 20f (per meal)
2 2/3 bunch (453g)
2 2/3 avocado(s) (536g)
2 2/3 small (155g)
Recipe has been scaled from original by 2.67x. Adjust cook times and pan sizes accordingly.
1
Add all ingredients into a bowl.
2
Using your fingers, massage the avocado and lemon into the kale until the avocado becomes creamy and coats the kale.
3
Season with salt and pepper if desired. Serve.