Meal Details
1. Chicken marsala
235 cals, 28p, 4c, 11f (per meal)
2 tbsp (30mL)
1 tbsp (15mL)
1 tbsp (15mL)
1/2 cup (120mL)
1/2 cup(s) (mL)
2 clove(s) (6g)
1/2 lbs (227g)
1 lbs (448g)
1
Heat half of the oil in a large skillet over medium heat. Sear chicken, about 3-4 minutes on each side. Remove chicken from skillet and set aside.
2
Add in the rest of the oil, garlic and mushrooms. Season with salt/pepper to taste. Cook for about 5 minutes until mushrooms have softened.
3
Add the broth, milk, balsamic vinegar, and lemon juice. Reduce heat, add chicken back into the skillet, and simmer for 8-10 minutes until sauce has thickened and chicken is fully cooked. Serve.
2. Pan roasted zucchini
110 cals, 2p, 4c, 9f (per meal)
2 2/3 medium (523g)
4 tsp, ground (9g)
1/2 tbsp, ground (2g)
1/2 tbsp (4g)
1/2 tbsp (8g)
2 2/3 tbsp (40mL)
Recipe has been scaled from original by 2.67x. Adjust cook times and pan sizes accordingly.
1
Cut the zucchini lengthwise into four or five fillets.
2
In a small bowl whisk together the olive oil and seasonings.
3
Brush the oil mixture over all sides of the zucchini slices.
4
Place zucchini in heated pan for 2-3 minutes on one side. Then flip and cook for another minute on the other side.
5
Serve.