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. Simple kale & avocado salad
154cal, 3p, 6c, 10f (per meal)
1 1/3 bunch (227g)
1 1/3 avocado(s) (268g)
1 1/3 small (77g)
Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.
1
Add all ingredients into a bowl.
2
Using your fingers, massage the avocado and lemon into the kale until the avocado becomes creamy and coats the kale.
3
Season with salt and pepper if desired. Serve.