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 cauliflower rice
170 cals, 2p, 6c, 15f (per meal)
Recipe has been scaled from original by 4x. Adjust cook times and pan sizes accordingly.
1
Prepare cauliflower rice according to package instructions.
2
While still hot, mix the butter in with the cauliflower rice.
3
Season with salt and pepper to taste. Serve.