Meal Details
1. Honey mustard chicken thighs
230 cals, 29p, 6c, 10f (per meal)
4 tsp (28g)
1/2 tbsp, ground (2g)
1/3 tsp (2g)
1 1/3 lbs (605g)
2 tbsp (30g)
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. Rosemary roasted radishes
55 cals, 1p, 2c, 4f (per meal)
1 tsp (5mL)
2 tsp (2g)
1 tbsp (15mL)
1 lbs (454g)
1
Preheat oven to 350 F (180 C).
2
Quarter radishes and lay them on a sheet pan.
3
Pour oil, rosemary, and salt to taste over the radishes and use your hands to make sure they are fully coated.
4
Bake for about 35-40 minutes, stirring halfway through.
5
Remove and sprinkle lemon juice on top (optional).
6
Serve!