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. Olive oil drizzled lima beans
110 cals, 5p, 10c, 4f (per meal)
2 dash, ground (1g)
4 dash (3g)
1 package (10 oz) (284g)
1 tbsp (15mL)
1
Cook lima beans according to package.
2
Once drained, add in olive oil, salt, and pepper; stir until butter is melted.
3
Serve.
3. Cheesy zucchini noodles
395 cals, 17p, 5c, 33f (per meal)
3 medium (588g)
3 tbsp (45mL)
3 tbsp (15g)
2 1/4 cup, shredded (254g)
Recipe has been scaled from original by 3x. Adjust cook times and pan sizes accordingly.
1
Use a zoodler or a vegetable peeler with teeth to spiralize the zucchini.
2
Heat the oil in a pan on medium high. Add the zucchini noodles and saute them, turning them continuously, until they are soft but not soggy, about 5 minutes. Mix in the cheese and heat through until melted.
3
Remove from heat, top with parmesan, and serve.