Meal Details
1. Pesto chicken sweet potatoes
431cal, 30p, 38c, 15f (per meal)
1/2 cup (128g)
1 lbs (454g)
4 sweetpotato, 5" long (840g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Microwave sweet potato(s) for 4-7 minutes, or until soft. (Optional: bake in 400F (200 C) oven for 45 min to 1 hr instead)
2
Meanwhile, put raw chicken in a pot and cover with about an inch of water. Bring to a boil and cook for 15-20 minutes until chicken is done.
3
Transfer chicken to a bowl and shred with 2 forks.
4
Add pesto to chicken and mix well. Stuff sweet potatoes with chicken mixture. Serve.
2. Cranberry spinach salad
316cal, 6p, 23c, 21f (per meal)
5 tsp (10g)
1/2 cup (133mL)
1 2/3 6oz package (283g)
1/2 cup, chopped (65g)
1/2 cup (89g)
Recipe has been scaled from original by 1.67x. Adjust cook times and pan sizes accordingly.
1
Mix ingredients in a bowl and serve.
2
For leftovers you can simply mix all the ingredients in advance and store in a tupperware in the fridge and then just serve and dress each time you eat.
