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. Sweet potato fries
221cal, 3p, 33c, 6f (per meal)
1 2/3 lbs (757g)
1/2 tsp, ground (1g)
1 tsp (5g)
1 tsp (2g)
1 tsp (3g)
5 tsp (25mL)
Recipe has been scaled from original by 1.67x. Adjust cook times and pan sizes accordingly.
1
Heat the oven to 400.
2
Cut the sweet potatoes into sticks 1/4 to 1/2 inch wide and 3 inches long, and toss them with the oil.
3
Mix the spices, salt, and pepper in a small bowl, and toss them with the sweet potatoes. Spread them out evenly on a baking sheet.
4
Bake until brown and crisp on the bottom, about 15 minutes, then flip and cook until the other side is crisp, about 10 minutes.
5
Serve.