Meal Details
1. Honey mustard chicken thighs
427cal, 39p, 9c, 26f (per meal)
4 thigh (6 oz ea) (680g)
2 tbsp (42g)
2 tsp, ground (3g)
2 tbsp (30g)
1
Preheat the oven to 375°F (190°C).
2
Whisk honey, mustard, thyme and a pinch of 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, 40-45 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
2. Spinach cauliflower mince
107cal, 5p, 2c, 7f (per meal)
3 cup(s) (90g)
2 tbsp (30mL)
6 cup, frozen (636g)
6 clove(s) (18g)
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, oil, garlic and some salt and pepper. Mix well.
4
Serve.
3. Simple salad with celery, cucumber & tomato
128cal, 4p, 13c, 5f (per meal)
2 medium whole (2-3/5" dia) (246g)
2 cucumber (8-1/4") (602g)
2 package (5.5 oz) (310g)
4 stalk, medium (7-1/2" - 8" long) (160g)
6 tbsp (90mL)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Mix all vegetables in a large bowl.
2
Drizzle salad dressing over when serving.