Meal Details
1. Honey mustard chicken thighs
570 cals, 73p, 15c, 24f (per meal)
1/4 cup (70g)
1 tbsp, ground (5g)
1 tsp (5g)
3 1/3 lbs (1512g)
5 tbsp (75g)
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. Sauteed mushrooms & kale
100 cals, 8p, 11c, 1f (per meal)
8 clove(s) (24g)
8 cup, chopped (320g)
1 1/2 lbs (680g)
Recipe has been scaled from original by 2.67x. Adjust cook times and pan sizes accordingly.
1
This recipe uses a method called "dry sauté," allowing you to cook the vegetables without oil. You'll need a pan or skillet with a lid.
2
Heat the pan over medium heat. Once hot, add the mushrooms and immediately cover with the lid. Cook for 3-4 minutes until the mushrooms release their juices.
3
Add the garlic and kale, stirring to combine. Replace the lid and cook for an additional 4 minutes, or until the kale is tender.
4
Season with salt and pepper, then serve.