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. Greek cucumber &feta salad
182cal, 6p, 9c, 13f (per meal)
3 cucumber (8-1/4") (903g)
3 tbsp, chopped (5g)
3 dash (0g)
3 dash (1g)
2 tbsp (30mL)
6 tbsp (90mL)
3/4 cup, crumbled (113g)
Recipe has been scaled from original by 3x. Adjust cook times and pan sizes accordingly.
1
Cut cucumber to preferred size.
2
In a small bowl, whisk together the oil, vinegar, salt, and pepper.
3
Drizzle over cucumbers.
4
Sprinkle dill and feta on top.
5
Serve.