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. Buttery white rice
325 cals, 5p, 49c, 12f (per meal)
1/4 tbsp, ground (2g)
4 tbsp (57g)
1/2 tbsp (8g)
2 2/3 cup(s) (632mL)
1 1/3 cup (247g)
Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.
1
In a saucepan with a good fitting lid bring water and salt to a boil.
2
Add rice and stir.
3
Cover and reduce heat to medium low. You will know that your temperature is correct if a little steam is visible leaking from the lid. A lot of steam means your heat is too high.
4
Cook for 20 minutes.
5
DO NOT LIFT LID!
6
The steam that is trapped inside the pan is what allows the rice to cook properly.
7
Remove from heat and fluff with fork, mix in butter, and season to taste with pepper. Serve.