Meal Details
1. Honey mustard chicken thighs
345 cals, 44p, 9c, 14f (per meal)
2 tbsp (42g)
2 tsp, ground (3g)
4 dash (3g)
2 lbs (907g)
3 tbsp (45g)
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. Broccoli
30 cals, 3p, 2c, 0f (per meal)
4 cup (364g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Prepare according to instructions on package.
3. Buttery spinach cauliflower mince
95 cals, 5p, 2c, 6f (per meal)
6 clove (18g)
3 cup(s) (90g)
6 cup, frozen (636g)
2 tbsp (28g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Cook riced cauliflower according to package.
2
Meanwhile finely chop the spinach and garlic.
3
When cauliflower is done and still hot, add in the spinach, garlic, butter, and some salt and pepper. Mix well until butter has melted.
4
Serve.