Meal Details
1. Honey mustard chicken thighs
229cal, 29p, 6c, 10f (per meal)
2 tbsp (30g)
1 1/3 lbs (605g)
1/3 tsp (2g)
1/2 tbsp, ground (2g)
4 tsp (28g)
Recipe has been scaled from original by 0.67x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 375 F (190 C).
2
Whisk honey, mustard, thyme and salt in a medium bowl. Add chicken thighs and coat.
3
Arrange chicken on a parchment-lined baking sheet.
4
Roast chicken until cooked through, 40 to 45 minutes. Let rest 4 to 6 minutes before serving.
2. Lentils
174cal, 12p, 25c, 1f (per meal)
1
Cooking instructions of lentils can vary. Follow package instructions if possible.
2
Heat lentils, water, and salt in a saucepan over medium heat. Bring to a simmer and cover, cooking for about 20-30 minutes or until lentils are soft. Drain any extra water. Serve.
3. Easy chickpea salad
117cal, 6p, 13c, 2f (per meal)
1/2 small (35g)
1 can (448g)
3 sprigs (3g)
1 tbsp (1mL)
1 tbsp (15mL)
1 cup cherry tomatoes (149g)
1
Add all ingredients to a bowl and toss. Serve!