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. Roasted rosemary sweet potatoes
105cal, 1p, 12c, 5f (per meal)
1 1/3 sweetpotato, 5" long (280g)
2 tsp (2g)
1/4 tbsp, ground (2g)
1/4 tbsp (4g)
4 tsp (20mL)
Recipe has been scaled from original by 0.67x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 425 F (220 C). Line a baking sheet with parchment paper.
2
Combine all ingredients in a medium mixing bowl and toss to coat.
3
Spread sweet potatoes evenly over the baking sheet.
4
Cook in the oven for about 30 minutes until golden.
5
Remove from oven and serve.