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. Baked parmesan zucchini
125 cals, 6p, 6c, 8f (per meal)
2 dash, ground (1g)
2 dash (2g)
2 tsp (7g)
2 tbsp (30mL)
1/2 cup (50g)
4 medium (784g)
1
Preheat oven to 350 F (180 C).
2
In a small bowl mix together the parmesan, Italian herbs, salt, and pepper.
3
Grease baking sheet and place zucchini skin side down on the sheet.
4
Drizzle zucchini with olive oil and sprinkle the parmesan mixture over top.
5
Bake for 15 minutes, until tender.
6
Broil for 2-3 minutes, until golden.
7
Serve.