Day 2

Lunch: Chicken Leg with Roasted Veggies

Cooking time: 25 minutes

Calories: 485

Ingredients:
  •       ¼ cup (61g) cherry tomatoes
  •       ½ cup (67g) asparagus, fibrous ends timed
  •       1 chicken leg with skin on
  •       1 tablespoon extra-virgin olive oil
  •       Pinch of salt and pepper
How to make:
  1.     Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. 
  2.     Cut the cherry tomatoes in half. 
  3.     Place the chicken leg, asparagus, and halved cherry tomatoes onto the prepared baking sheet. Drizzle with olive oil and season with salt and pepper.
  4.     Cook for about 20-25 minutes, flipping the chicken leg and veggies halfway.
Nutrients

Water: 186.96 g

 

Energy: 485 kcal

 

Protein: 30 g

 

Total lipid (fat): 35 g

 

Saturated fat: 8.8 g

 

Carbohydrate: 5.9 g

 

Fiber, total dietary: 2.4 g

 

Sugars, including NLEA: 3.1 g

 

Added sugars: 0 g

 

Calcium (Ca): 52.91 mg

 

Iron (Fe): 3.46 mg

 

Magnesium (Mg): 44.53 mg

 

Phosphorus (P): 321.59 mg

 

Potassium (K): 510.94 mg

 

Sodium (Na): 349.1 mg