Meal Details
1. Honey mustard chicken thighs
515 cals, 65p, 14c, 22f (per meal)
3 tbsp (63g)
1 tbsp, ground (4g)
1/4 tbsp (5g)
3 lbs (1361g)
1/4 cup (68g)
Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.
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. Green beans
65 cals, 3p, 8c, 0f (per meal)
5 1/3 cup (645g)
Recipe has been scaled from original by 4x. Adjust cook times and pan sizes accordingly.
1
Prepare according to instructions on package.
3. Roasted rosemary sweet potatoes
370 cals, 4p, 43c, 16f (per meal)
4 2/3 sweetpotato, 5" long (980g)
2 1/3 tbsp (8g)
1/3 cup (70mL)
3/4 tbsp (14g)
3/4 tbsp, ground (5g)
Recipe has been scaled from original by 2.33x. 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.