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. Edamame & beet salad
255 cals, 14p, 19c, 11f (per meal)
6 tbsp (90mL)
12 beets (2" dia, sphere) (600g)
3 cup (354g)
6 cup (180g)
Recipe has been scaled from original by 3x. Adjust cook times and pan sizes accordingly.
1
Cook edamame according to package instructions.
2
Arrange greens, edamame, and beets in a bowl. Drizzle with dressing and serve.