Time: 40 minutes (2 hours cooking time for potatoes)
Yields: 8 meals
Macros: 27c/16f/28p (this is without jam, chocolate or any toppings)
Calories: 340
Ingredients:
Salad:
4 bell peppers
juice of half a lemon
2 cucumbers
1 1/2 tbsp olive oil
2 pints cherry tomatoes
1/3 cup pitted olives
oregano to taste (dried or fresh)
1 cup crumbled feta
Chicken:
1.1100 grams Organic chicken breast
2. 1 tbsp Flavor God lemon garlic seasoning
3. 1 tsp coconut oil
Greek Potatoes:
3 potatoes
1/8 c olive oil
1 1/2 c water
2 cloves garlic
2 tbsp lemon juice
1 tbsp chopped rosemary
1 tbsp chopped thyme
1 cup chicken broth
pepper
Steps:
- preheat the oven to 350 F
- peel potatoes and cut into quarters or sixths (the smaller you cut it, the less time they need in the oven)
- mix together the rest of the ingredients in a small bowl
- put potatoes in a baking pan, not a tray
- pour liquid mixture over the potatoes
- bake for 2 hours turning them 1-2 times
TIP: I put all my potatoes flat side down initially, when it comes time to flip them I don’t lose track of which ones I’ve already flipped
While the potatoes are cooking….
7. chop all the vegetables for the greek salad, top with olive oil, feta and oregano
8. in a large pan melt 1 tsp coconut oil, add ground chicken, when almost cooked add seasoning
