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. Garlic parmesan roasted potatoes
345cal, 8p, 48c, 10f (per meal)
5 clove(s) (15g)
3 lbs (1362g)
1 tsp, ground (2g)
1 tsp (6g)
1/3 cup (33g)
2 tsp (7g)
2 tbsp (30mL)
1
Preheat oven to 400 F (200 C) and grease a baking sheet.
2
Spread potatoes in one layer on the sheet.
3
Add olive oil, garlic, parmesan, and all seasonings to the potatoes. Toss to coat.
4
Bake 25-30 minutes until brown and crispy.
5
Serve.
3. Olive oil drizzled sugar snap peas
122cal, 4p, 6c, 7f (per meal)
2 tbsp (30mL)
4 cup (576g)
3 dash (1g)
3 dash (0g)
Recipe has been scaled from original by 3x. Adjust cook times and pan sizes accordingly.
1
Prepare sugar snap peas according to instructions on package.
2
Drizzle with olive oil and season with salt and pepper.