Meal Details
1. Roasted pepper stuffed chicken
858cal, 77p, 6c, 59f (per meal)
3 lbs (1362g)
2 tsp (5g)
2 tbsp (30mL)
4 pepper(s) (280g)
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 brussels sprouts
174cal, 5p, 9c, 10f (per meal)
1/4 tbsp (5g)
4 dash, ground (1g)
1 1/2 lbs (680g)
3 tbsp (45mL)
1
Preheat oven to 400 F (200 C).
2
To prepare the brussels sprouts, cut off the brown ends and remove any yellow outer leaves.
3
In a medium bowl, mix them with the oil, salt, and pepper until evenly coated.
4
Spread them out evenly on a sheet pan and roast for about 30-35 minutes until tender on the inside. Keep an eye on them while cooking and shake the pan every so often so that they brown evenly.
5
Remove from oven and serve.