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. Sauteed corn & lima beans
355 cals, 11p, 36c, 15f (per meal)
1 tsp, ground (2g)
1 tsp (6g)
3 cup (480g)
3 cup (408g)
4 tbsp (60mL)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Add the oil to a large skillet over medium-high heat.
2
Add the shallot and cook for about 1-2 minutes, until soft.
3
Add the lima beans, corn, and seasoning and cook, stirring occasionally, until heated through and tender, about 3-4 minutes.
4
Serve.