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Servings: 4
Total Cost: $8.04
Cost Per Serving: $2.01
Total Calories: 2,143
Calories/Serving: 536
| Ingredient | Volume | Mass | Cost | Calorie |
| Bread, Rye (3) |
* |
84.00 Grams |
$0.70 |
216 |
| Mustard, Dijon |
1/4 Cup |
60.00 Grams |
$0.57 |
60 |
| Lime Juice, fresh |
2 Teaspoons |
0.33 Ounce |
$0.10 |
3 |
| Garlic |
1 Tablespoon |
8.50 Grams |
$0.04 |
13 |
| Chicken, Drumsticks, with Bone (2) |
* |
336.00 Grams |
$0.74 |
224 |
| Chicken, Thighs, with Bone (2) |
* |
454.00 Grams |
$1.00 |
306 |
| Salt, Table |
1 Teaspoon |
6.00 Grams |
$0.01 |
0 |
| Black Pepper, Ground |
1/2 Teaspoon |
1.07 Grams |
$0.01 |
3 |
| Olive Oil, Extra Virgin |
2 Tablespoons |
27.00 Grams |
$0.40 |
239 |
| Carrots (5) |
2 Cups |
256.00 Grams |
$0.28 |
104 |
| Onions, Spring Or Scallions, Green (6) |
* |
3.00 Ounces |
$1.06 |
27 |
| Chicken, Breast with Bone (two 10 ounce breasts) |
* |
20.00 Ounces |
$3.13 |
950 |
| Serves 4
* 3 slices rye bread
* 1/4 cup Dijon mustard
* 2 teaspoons freshly squeezed lime juice
* 1 large garlic clove, minced
* 4 skinless chicken legs, (drumsticks and thighs)
* 2 (about 10 ounces each) bone-in, skinless chicken breast halves
* Coarse salt and ground pepper
* 2 tablespoons olive oil
* 5 carrots, sliced 1/4 inch thick
* 6 scallions, cut into 2-inch lengths View Full Recipe
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