Meal Details
1. Honey mustard chicken thighs
427cal, 39p, 9c, 26f (per meal)
2 tbsp (30g)
2 tsp, ground (3g)
2 tbsp (42g)
4 thigh(s) (680g)
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. Brussels sprout, apple & walnut side salad
506cal, 8p, 23c, 39f (per meal)
2 2/3 tbsp (40mL)
1 cup, chopped (112g)
2 tbsp (30g)
6 tbsp (90mL)
1 1/3 small (2-3/4" dia) (199g)
6 cup (528g)
Recipe has been scaled from original by 4x. Adjust cook times and pan sizes accordingly.
1
Thinly slice brussel sprouts and place them in a bowl. Mix with apples and walnuts (optional: to bring out a more earthy flavor in the walnuts, you can toast them in a skillet over medium heat for 1-2 minutes).
2
In a small bowl make the vinaigrette by mixing together the olive oil, apple cider vinegar, maple syrup, and a pinch of salt/pepper.
3
Drizzle vinaigrette over the salad and serve.