Leigh

chocolate nut bark

Posted on by Leigh

chocolate nut bark

Print Pin Rate
Prep Time: 5 minutes
Cook Time: 5 minutes
Refrigerate: 2 hours
Servings: 2 people
Calories: 523kcal

Ingredients

  • 100 g dark chocolate (at least 70% cocoa)
  • 30 g unsweetened almond butter
  • 30 g mixed nuts chopped
  • 2 tsp unsweetened shredded coconut
  • 1 tsp chia seeds
  • 1 tsp erythritol or your preferred low-carb sweetener (adjust to taste)
  • 1/4 tsp salt

Instructions

  • Line a baking sheet or tray with parchment paper.
  • In a microwave-safe bowl or using a double boiler, melt the dark chocolate until smooth. If using a microwave, heat it in 20-second intervals, stirring each time until fully melted.
  • Stir in the unsweetened almond butter into the melted chocolate until well combined.
  • Add in the chopped mixed nuts, unsweetened shredded coconut, chia seeds, erythritol (or your chosen sweetener), and a pinch of sea salt. Mix everything together until the nuts and other ingredients are evenly coated with the chocolate mixture.
  • Pour the mixture onto the prepared parchment paper, spreading it out to form a thin, even layer. You can use a spatula to help with this.
  • Place the baking sheet in the refrigerator for about 1-2 hours or until the chocolate bark has hardened.
  • Once the bark is set, remove it from the refrigerator and break it into pieces or cut it into squares using a sharp knife.
  • Store the low-carb chocolate nut bark in an airtight container in the refrigerator to keep it fresh. Enjoy as a delicious low-carb treat!
    Feel free to adjust the ingredients and measurements to your taste and dietary preferences. You can also experiment with different nuts or seeds to customize the flavor to your liking.
Nutrition Facts
chocolate nut bark
Serving Size
 
1 Serving
Amount per Serving
Calories
523
% Daily Value*
Fat
 
41
g
63
%
Saturated Fat
 
17
g
106
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
16
g
Cholesterol
 
2
mg
1
%
Sodium
 
310
mg
13
%
Potassium
 
595
mg
17
%
Carbohydrates
 
34
g
11
%
Fiber
 
10
g
42
%
Sugar
 
13
g
14
%
Protein
 
10
g
20
%
Vitamin A
 
23
IU
0
%
Vitamin C
 
0.2
mg
0
%
Calcium
 
113
mg
11
%
Iron
 
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Chocolate almond fudge

Posted on by Leigh

Chocolate almond fudge

Print Pin Rate
Prep Time: 5 minutes
Cook Time: 5 minutes
Refrigerate: 3 hours
Total Time: 3 hours 10 minutes
Servings: 24 pieces
Calories: 100kcal

Ingredients

  • 200 g dark chocolate (at least 70% cocoa)
  • 100 g almond butter
  • 50 g coconut oil
  • 30 g powdered erythritol or another low-carb sweetener of your choice
  • 30 g chopped almonds
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt

Instructions

  • Line a small square or rectangular baking dish (about 20cm x 20cm) with parchment paper, leaving some overhang on the sides for easy removal.
  • In a microwave-safe bowl or a small saucepan, melt the dark chocolate and coconut oil together. If using a microwave, heat in 20-second intervals, stirring each time until the mixture is smooth and well combined. If using a saucepan, melt the chocolate and coconut oil over low heat, stirring continuously. Remove from heat once melted.
  • Stir in the almond butter, powdered erythritol, vanilla extract, and a pinch of salt into the melted chocolate mixture. Mix until smooth and well combined.
  • Pour the mixture into the prepared baking dish and spread it out evenly.
  • Sprinkle the chopped almonds over the top of the fudge mixture, gently pressing them in.
  • Place the baking dish in the refrigerator and let the fudge set for at least 2-3 hours, or until it's firm.
  • Once the fudge is set, use the parchment paper overhangs to lift it out of the dish. Place it on a cutting board and cut it into small squares or bars.
  • Store the low-carb chocolate almond fudge in an airtight container in the refrigerator to keep it firm, especially in warm weather.
    Enjoy your delicious low-carb chocolate almond fudge as a guilt-free treat! Remember that the nutritional values may vary depending on the specific brands and ingredients you use, so be sure to check the labels for accurate carb counts if you're following a strict low-carb diet.
Nutrition Facts
Chocolate almond fudge
Serving Size
 
1 Serving
Amount per Serving
Calories
100
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
0.003
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
0.3
mg
0
%
Sodium
 
27
mg
1
%
Potassium
 
100
mg
3
%
Carbohydrates
 
6
g
2
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
2
g
4
%
Vitamin A
 
3
IU
0
%
Calcium
 
24
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Garlic butter baked salmon

Posted on by Leigh

Garlic butter baked salmon

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 people
Calories: 355kcal

Ingredients

  • 4 salmon fillets (about 150-200g each)
  • 60 g unsalted butter
  • 4 garlic cloves minced
  • 1 tbsp fresh parsley chopped
  • 1 tbsp fresh lemon juice
  • olive oil for greasing
  • salt to taste
  • pepper to taste
  • lemon slices and fresh parsley for garnish (optional)

Instructions

  • Preheat your oven to 180°C (350°F).
  • Rinse the salmon fillets under cold water and pat them dry with paper towels. Place them on a baking sheet lined with parchment paper or lightly greased with olive oil.
  • In a small saucepan, melt the unsalted butter over low heat. Add the minced garlic and cook for about 1-2 minutes, or until the garlic becomes fragrant. Be careful not to let it brown.
  • Stir in the chopped fresh parsley and lemon juice into the melted butter and garlic mixture. Season with salt and black pepper to taste.
  • Drizzle the garlic butter mixture evenly over the salmon fillets.
  • Place the baking sheet with the salmon in the preheated oven and bake for about 12 minutes, or until the salmon flakes easily with a fork and is cooked to your desired level of doneness. Cooking times may vary depending on the thickness of your salmon fillets, so keep an eye on them.
  • Once the salmon is done, remove it from the oven and garnish with lemon slices and additional fresh parsley if desired.
  • Serve the garlic butter baked salmon hot with your favorite side dishes, such as steamed vegetables, rice, or a fresh salad.
    Enjoy your delicious garlic butter baked salmon!
Nutrition Facts
Garlic butter baked salmon
Serving Size
 
1 Serving
Amount per Serving
Calories
355
% Daily Value*
Fat
 
23
g
35
%
Saturated Fat
 
9
g
56
%
Trans Fat
 
0.5
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
7
g
Cholesterol
 
126
mg
42
%
Sodium
 
78
mg
3
%
Potassium
 
858
mg
25
%
Carbohydrates
 
1
g
0
%
Fiber
 
0.1
g
0
%
Sugar
 
0.1
g
0
%
Protein
 
34
g
68
%
Vitamin A
 
529
IU
11
%
Vitamin C
 
4
mg
5
%
Calcium
 
31
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Garlic butter chicken on rice

Posted on by Leigh

Garlic butter chicken on rice

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 576kcal

Ingredients

Garlic Butter Chicken

  • 500 g chicken breasts boneless and skinless cut into bite-sized pieces
  • 3 garlic cloves minced
  • 50 g unsalted butter
  • 1 tbsp olive oil
  • 1 tsp dried origanum
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 1/2 cup chicken broth
  • 2 tbsp fresh parsley chopped (for garnish)
  • salt to taste
  • pepper to taste

Rice

  • 1 cup long-grain white rice
  • 2 cup water
  • salt to taste

Instructions

Start by preparing the rice:

  • Rinse the rice under cold water until the water runs clear.
  • In a medium-sized saucepan, bring 2 cups of water to a boil.
  • Add a pinch of salt and the rinsed rice to the boiling water.
  • Reduce the heat to low, cover the saucepan, and simmer for about 15-20 minutes or until the rice is tender and the water is absorbed. Fluff the rice with a fork and set it aside.

While the rice is cooking, prepare the Garlic Butter Chicken:

  • Season the chicken pieces with salt, pepper, dried oregano, dried thyme, and paprika.
  • In a large skillet or frying pan, heat the olive oil over medium-high heat.
  • Add the seasoned chicken pieces and cook until they are browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the pan and set it aside.
  • In the same pan, add the minced garlic and cook for about 1 minute until fragrant.
  • Add the butter to the pan and let it melt, stirring to combine with the garlic.
  • Pour in the chicken broth and bring it to a simmer. Allow it to cook for a few minutes to reduce slightly.
  • Return the cooked chicken to the pan and stir to coat it with the garlic butter sauce. Cook for an additional 2-3 minutes until everything is heated through.
  • To serve, scoop a portion of cooked rice onto each plate and top it with the Garlic Butter Chicken.
  • Garnish with chopped fresh parsley.
    Your Garlic Butter Chicken on Rice is ready to enjoy! Adjust the seasoning and garnish to your taste.
Nutrition Facts
Garlic butter chicken on rice
Serving Size
 
1 Serving
Amount per Serving
Calories
576
% Daily Value*
Fat
 
33
g
51
%
Saturated Fat
 
12
g
75
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
13
g
Cholesterol
 
121
mg
40
%
Sodium
 
215
mg
9
%
Potassium
 
335
mg
10
%
Carbohydrates
 
41
g
14
%
Fiber
 
1
g
4
%
Sugar
 
0.3
g
0
%
Protein
 
27
g
54
%
Vitamin A
 
919
IU
18
%
Vitamin C
 
6
mg
7
%
Calcium
 
48
mg
5
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Buffalo grilled chicken with cucumber salad

Posted on by Leigh

Buffalo grilled chicken with cucumber salad

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 10 minutes
Refrigerate: 30 minutes
Total Time: 45 minutes
Servings: 4 people
Calories: 525kcal

Ingredients

Buffalo Grilled Chicken

  • 4 chicken breasts boneless and skinless
  • 1/2 cup buffalo sauce (you can use store-bought or make your own)
  • cooking oil
  • salt to taste
  • pepper to taste

Cucumber Salad

  • 2 cucumbers thinly sliced
  • 1/2 red onion thinly sliced
  • 1/4 cup fresh dill thinly sliced
  • 1/4 cup feta cheese crumbled (optional)
  • 1/4 cup plain Greek yoghurt
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • salt to taste
  • pepper to taste

Instructions

Start by marinating the chicken:

  • Season the chicken breasts with salt and pepper.
  • Place the chicken breasts in a resealable plastic bag or a shallow dish and pour the buffalo sauce over them.
  • Seal the bag or cover the dish and refrigerate for at least 30 minutes (or longer for more flavor).

While the chicken is marinating, prepare the cucumber salad:

  • In a large bowl, combine the sliced cucumbers, red onion, and chopped dill.
  • In a separate small bowl, whisk together the Greek yogurt, lemon juice, and olive oil.
  • Pour the yogurt dressing over the cucumber mixture and toss everything together.
  • Season the salad with salt and pepper to taste.
  • If desired, sprinkle crumbled feta cheese on top.
  • Preheat your grill to medium-high heat. Brush the grates with oil to prevent sticking.
  • Grill the marinated chicken breasts for about 6-8 minutes per side, or until they are cooked through and have nice grill marks. The internal temperature of the chicken should reach 165°F (74°C).
  • Once the chicken is done, remove it from the grill and let it rest for a few minutes.
  • Serve the buffalo grilled chicken hot with the refreshing cucumber salad on the side.
    You can also serve this dish with some crusty bread or rice if you prefer a heartier meal. Enjoy your buffalo grilled chicken with cucumber salad!
Nutrition Facts
Buffalo grilled chicken with cucumber salad
Serving Size
 
1 Serving
Amount per Serving
Calories
525
% Daily Value*
Fat
 
36
g
55
%
Saturated Fat
 
11
g
69
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
7
g
Monounsaturated Fat
 
16
g
Cholesterol
 
160
mg
53
%
Sodium
 
1237
mg
54
%
Potassium
 
639
mg
18
%
Carbohydrates
 
6
g
2
%
Fiber
 
1
g
4
%
Sugar
 
3
g
3
%
Protein
 
41
g
82
%
Vitamin A
 
679
IU
14
%
Vitamin C
 
15
mg
18
%
Calcium
 
119
mg
12
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Hawaiian burger

Posted on by Leigh

Hawaiian burger

Print Pin Rate
Course: Supper
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 4 people
Calories: 688kcal

Ingredients

Burger Patties

  • 500 g beef mince
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp paprika

Pineapple Salsa

  • 200 g fresh pineapple diced
  • 1/2 small red onion finely chopped
  • 1/2 red bell pepper finely chopped
  • 1/2 green bell pepper finely chopped
  • 1 small jalapeño pepper finely chopped (optional, adjust to taste)
  • 2 tbsp fresh cilantro chopped
  • 2 tbsp lime juice
  • salt to taste
  • pepper to taste

Assembly

  • 4 burger buns
  • 4 slices swiss cheese
  • 4 slices bacon cooked
  • 4 tbsp mayonnaise
  • 4 tbsp teriyaki sauce
  • lettuce leaves
  • tomato slices

Instructions

  • Start by preparing the pineapple salsa. In a bowl, combine the diced pineapple, red onion, red and green bell peppers, jalapeño (if using), lime juice, cilantro, salt, and pepper. Mix well, then refrigerate the salsa while you prepare the burgers.
  • In a separate bowl, combine the ground beef with salt, black pepper, garlic powder, onion powder, and paprika. Gently mix until the seasonings are evenly distributed. Divide the mixture into four equal portions and shape them into burger patties.
  • Preheat your grill or stovetop pan over medium-high heat. Grill or pan-fry the burger patties to your desired level of doneness, usually about 4-5 minutes per side for medium-rare. During the last minute of cooking, place a slice of Swiss cheese on each patty and let it melt.
  • While the burgers are cooking, you can toast the burger buns on the grill or in a toaster until they are lightly browned.
  • To assemble the burgers, spread a tablespoon of mayonnaise on the bottom half of each bun. Place a lettuce leaf and a slice of tomato on top of the mayonnaise.
  • Place a cooked burger patty with melted cheese on top of the tomato. Add a slice of cooked bacon on each patty.
  • Spoon a generous portion of the pineapple salsa over the bacon.
  • Drizzle about a tablespoon of teriyaki sauce over the pineapple salsa.
  • Finally, place the top half of the bun over the burger to complete the assembly.
  • Serve your delicious Hawaiian burgers immediately with your favorite side dishes, such as french fries or coleslaw.
    Enjoy your homemade Hawaiian burgers with all the tropical flavors!
Nutrition Facts
Hawaiian burger
Serving Size
 
1 Serving
Amount per Serving
Calories
688
% Daily Value*
Fat
 
46
g
71
%
Saturated Fat
 
15
g
94
%
Trans Fat
 
2
g
Polyunsaturated Fat
 
9
g
Monounsaturated Fat
 
18
g
Cholesterol
 
109
mg
36
%
Sodium
 
1530
mg
67
%
Potassium
 
664
mg
19
%
Carbohydrates
 
36
g
12
%
Fiber
 
3
g
13
%
Sugar
 
13
g
14
%
Protein
 
31
g
62
%
Vitamin A
 
756
IU
15
%
Vitamin C
 
75
mg
91
%
Calcium
 
108
mg
11
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Lemon butter chicken

Posted on by Leigh

Lemon butter chicken

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 767kcal

Ingredients

  • 4 chicken breasts boneless and skinless2
  • 2 tbsp olive oil
  • 2 garlic cloves minced
  • 1 tsp dried thyme
  • 1 tsp dried origanum
  • 4 tbsp lemon juice
  • 1 tsp lemon zest
  • 50 g unsalted butter
  • salt to taste
  • pepper to taste

Rice

  • 1 cup long-grain white rice
  • 2 cups water
  • salt to taste

Garnish

  • fresh parsley
  • lemon wedges

Instructions

Start by cooking the rice:

  • Rinse the rice under cold water until the water runs clear.
  • In a saucepan, combine the rinsed rice, water, and a pinch of salt.
  • Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.

While the rice is cooking, prepare the chicken:

  • Season both sides of the chicken breasts with salt, pepper, dried thyme, and dried origanum (oregano).
  • Heat the olive oil in a large skillet over medium-high heat.
  • Add the chicken breasts to the skillet and cook for about 6-8 minutes per side, or until they are cooked through and no longer pink in the center. The cooking time may vary depending on the thickness of your chicken breasts.
  • Remove the chicken from the skillet and set it aside on a plate.
  • In the same skillet, add minced garlic and cook for about 30 seconds until fragrant.
  • Add the lemon juice and lemon zest to the skillet. Scrape up any browned bits from the bottom of the pan.
  • Reduce the heat to low, and add the unsalted butter to the skillet. Stir until the butter is melted and the sauce is well combined. Simmer for a couple of minutes to thicken the sauce slightly.
  • Return the cooked chicken to the skillet and spoon some of the lemon butter sauce over the chicken.
  • Serve the lemon butter chicken over the cooked rice, drizzle with more sauce, and garnish with fresh chopped parsley and lemon slices.
    Enjoy your delicious Lemon Butter Chicken on Rice with metric measurements!
Nutrition Facts
Lemon butter chicken
Serving Size
 
1 Serving
Amount per Serving
Calories
767
% Daily Value*
Fat
 
48
g
74
%
Saturated Fat
 
16
g
100
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
8
g
Monounsaturated Fat
 
20
g
Cholesterol
 
177
mg
59
%
Sodium
 
151
mg
7
%
Potassium
 
462
mg
13
%
Carbohydrates
 
41
g
14
%
Fiber
 
1
g
4
%
Sugar
 
0.5
g
1
%
Protein
 
41
g
82
%
Vitamin A
 
603
IU
12
%
Vitamin C
 
10
mg
12
%
Calcium
 
52
mg
5
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Lemon pepper salmon

Posted on by Leigh

Lemon pepper salmon

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 12 minutes
Marinate: 30 minutes
Total Time: 47 minutes
Servings: 4 people
Calories: 323kcal

Ingredients

  • 4 salmon fillets
  • 2 lemons
  • 2 tbsp olive oil
  • 1 tsp ground black pepper
  • 1 tsp salt
  • 2 garlic cloves minced
  • fresh parsley for garnish (optional)

Instructions

  • Preheat your oven to 200°C (392°F).
  • Wash the lemons thoroughly and zest one of them. Then, juice both lemons to get about 60 ml of lemon juice.
  • In a small bowl, combine the lemon zest, lemon juice, olive oil, minced garlic (if using), salt, and black pepper. Mix well to create the lemon pepper marinade.
  • Place the salmon fillets in a shallow dish or a resealable plastic bag and pour the marinade over them. Make sure the salmon is coated evenly. Allow it to marinate for about 15-30 minutes in the refrigerator. You can also marinate it longer for a more intense flavor.
  • While the salmon is marinating, prepare a baking sheet lined with parchment paper or lightly greased.
  • Transfer the marinated salmon fillets to the prepared baking sheet, skin side down.
  • Bake the salmon in the preheated oven for 12 minutes, or until it flakes easily with a fork. The exact cooking time may vary depending on the thickness of your salmon fillets, so keep an eye on them to avoid overcooking.
  • Once the salmon is cooked through, remove it from the oven and garnish with fresh parsley if desired.
  • Serve your lemon pepper salmon hot with your favorite side dishes, such as steamed vegetables, rice, or a fresh salad.
    Enjoy your delicious lemon pepper salmon!
Nutrition Facts
Lemon pepper salmon
Serving Size
 
1 Serving
Amount per Serving
Calories
323
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
3
g
19
%
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
9
g
Cholesterol
 
94
mg
31
%
Sodium
 
666
mg
29
%
Potassium
 
920
mg
26
%
Carbohydrates
 
6
g
2
%
Fiber
 
2
g
8
%
Sugar
 
1
g
1
%
Protein
 
34
g
68
%
Vitamin A
 
83
IU
2
%
Vitamin C
 
29
mg
35
%
Calcium
 
40
mg
4
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Lettuce beef tacos

Posted on by Leigh

Lettuce beef tacos

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 655kcal

Ingredients

Beef Filling

  • 500 g beef mince
  • 1 small onion finely chopped
  • 2 garlic cloves minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp paprika
  • 1 tbsp vegetable oil
  • salt
  • pepper

Taco Toppings

  • 8 large lettuce leaves
  • 200 g cheese grated
  • 1 large tomato diced
  • 1/2 cup sour cream
  • 1/2 cup salsa
  • fresh cilantro leaves for garnish
  • lime wedges for serving

Taco Seasoning

  • 1 tsp chili powder
  • 1/2 tsp paprika
  • 1/2 tsp ground cumin
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp dried origanum
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions

  • In a large skillet, heat the vegetable oil over medium-high heat.
  • Add the chopped onions and minced garlic to the skillet. Sauté for 2-3 minutes until they become fragrant and translucent.
  • Add the ground beef to the skillet and cook, breaking it apart with a spatula, until it's browned and cooked through. Drain any excess fat if needed.
  • Sprinkle the ground cumin, chili powder, paprika, salt, and pepper (or use the taco seasoning mix) over the cooked beef. Stir well to evenly coat the beef with the spices. Cook for another 2-3 minutes to allow the flavors to meld. Remove from heat.
  • Wash and prepare the lettuce leaves. Pat them dry with a paper towel.
  • To assemble the tacos, place a spoonful of the seasoned beef mixture onto each lettuce leaf.
  • Top the beef with grated cheese, diced tomato, and a dollop of sour cream.
  • Add salsa on top for an extra kick.
  • Garnish with fresh cilantro leaves and serve with lime wedges on the side.
  • Enjoy your delicious lettuce beef tacos!
    Feel free to customize your tacos with additional toppings like sliced jalapeños, diced onions, or avocado slices, according to your preferences.
Nutrition Facts
Lettuce beef tacos
Serving Size
 
1 Serving
Amount per Serving
Calories
655
% Daily Value*
Fat
 
52
g
80
%
Saturated Fat
 
23
g
144
%
Trans Fat
 
2
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
17
g
Cholesterol
 
157
mg
52
%
Sodium
 
828
mg
36
%
Potassium
 
785
mg
22
%
Carbohydrates
 
12
g
4
%
Fiber
 
3
g
13
%
Sugar
 
5
g
6
%
Protein
 
36
g
72
%
Vitamin A
 
5349
IU
107
%
Vitamin C
 
18
mg
22
%
Calcium
 
458
mg
46
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Orange chicken meatballs and broccoli

Posted on by Leigh

Orange chicken meatballs and broccoli

Print Pin Rate
Course: Supper
Servings: 4 people
Calories: 494kcal

Ingredients

Chicken Meatballs

  • 500 g ground chicken
  • 1/2 cup breadcrumbs
  • 1/4 cup onion finely chopped
  • 2 garlic cloves minced
  • 1 tsp ginger minced
  • 1 egg
  • 1 tbsp soy sauce
  • salt to taste
  • pepper to taste

Orange Sauce

  • 1/2 cup orange juice
  • 1/4 cup soy sauce
  • 2 tbsp honey
  • 1 tbsp cornstarch
  • 1 tsp orange zest

Broccoli

  • 300 g broccoli florets
  • 2 tbsp olive oil
  • salt to taste
  • pepper to taste

Serving

  • 250 g cooked rice

Instructions

  • Preheat your oven to 200°C (392°F).
  • In a large mixing bowl, combine the ground chicken, breadcrumbs, chopped onion, minced garlic, minced ginger, egg, soy sauce, salt, and pepper. Mix until well combined.
  • Shape the chicken mixture into meatballs, about 1-2 tablespoons each, and place them on a baking sheet lined with parchment paper.
  • Bake the chicken meatballs in the preheated oven for 15-20 minutes, or until they are cooked through and golden brown.
  • While the meatballs are baking, prepare the orange sauce. In a saucepan, combine the orange juice, soy sauce, honey, cornstarch, and orange zest. Cook over medium heat, stirring constantly, until the sauce thickens. Set aside.
  • Steam or blanch the broccoli florets until they are tender, about 3-5 minutes. Drain them and then sauté them in olive oil until slightly caramelized. Season with salt and pepper.
  • To serve, place a portion of cooked rice on each plate, top with the baked chicken meatballs, and drizzle the orange sauce over the meatballs. Arrange the sautéed broccoli on the side.
  • Garnish with extra orange zest or sliced green onions if desired.
    Enjoy your delicious orange chicken meatballs and broccoli on rice!
Nutrition Facts
Orange chicken meatballs and broccoli
Serving Size
 
1 Serving
Amount per Serving
Calories
494
% Daily Value*
Fat
 
20
g
31
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
10
g
Cholesterol
 
148
mg
49
%
Sodium
 
1333
mg
58
%
Potassium
 
1092
mg
31
%
Carbohydrates
 
50
g
17
%
Fiber
 
3
g
13
%
Sugar
 
15
g
17
%
Protein
 
31
g
62
%
Vitamin A
 
595
IU
12
%
Vitamin C
 
85
mg
103
%
Calcium
 
96
mg
10
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.