Meal Details
1. Honey mustard chicken thighs
572cal, 73p, 15c, 24f (per meal)
5 tbsp (75g)
3 1/3 lbs (1512g)
1 tsp (5g)
1 tbsp, ground (5g)
1/4 cup (70g)
Recipe has been scaled from original by 1.67x. 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
32cal, 1p, 4c, 0f (per meal)
2 2/3 cup (323g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Prepare according to instructions on package.
3. Roasted rosemary sweet potatoes
158cal, 2p, 18c, 7f (per meal)
1 tbsp (3g)
1 tsp, ground (2g)
1 tsp (6g)
2 tbsp (30mL)
2 sweetpotato, 5" long (420g)
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.