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. Carrot fries
208cal, 2p, 18c, 11f (per meal)
3 tbsp (45mL)
1 tbsp (4g)
1/4 tbsp (5g)
2 1/4 lbs (1021g)
Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 425 F (220 C). Line baking sheet with foil.
2
Cut carrots lengthwise into long, thin strips.
3
In a large bowl, mix the carrots with all other ingredients. Toss to coat.
4
Spread evenly over the baking sheet and bake for 20 minutes, until tender and browned.
5
Serve.