Meal Details
1. Chicken marsala
775 cals, 94p, 15c, 37f (per meal)
6 2/3 tbsp (100mL)
1/4 cup (50mL)
1/4 cup (50mL)
1 2/3 cup (400mL)
1 2/3 cup(s) (mL)
6 2/3 clove(s) (20g)
1 2/3 lbs (756g)
3 1/3 lbs (1494g)
Recipe has been scaled from original by 3.33x. Adjust cook times and pan sizes accordingly.
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. Buttery garlic green beans
100 cals, 2p, 6c, 6f (per meal)
2 tbsp (28g)
3 clove(s) (9g)
4 dash (3g)
1 lbs (453g)
3 dash (0g)
1
Place green beans in a large skillet and cover with water; bring to a boil.
2
Reduce heat to medium-low and simmer until beans start to soften, about 5 minutes. Drain water.
3
Add butter to green beans; cook and stir until butter melts, 2 to 3 minutes.
4
Cook and stir garlic with green beans until garlic is tender and fragrant, 3 to 4 minutes. Season with lemon pepper and salt.
5
Serve.