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. Parmesan & pesto roasted potatoes
215 cals, 6p, 31c, 5f (per meal)
2 tbsp (32g)
1 tsp (6g)
1 tsp, ground (2g)
4 tbsp (20g)
2 lbs (908g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 400 F (200 C).
2
In a large bowl, toss potatoes and pesto together until potatoes are covered.
3
Spread over a baking sheet and season with salt and pepper.
4
Bake for 20 minutes and remove from oven.
5
Sprinkle the potatoes with the grated parmesan and place back in oven for an additional 10-15 minutes- or until potatoes are tender and crispy. Serve.
3. Buttered broccoli
225 cals, 5p, 3c, 19f (per meal)
1/2 tsp (0g)
1/2 tsp (1g)
6 2/3 cup (607g)
6 2/3 tbsp (95g)
Recipe has been scaled from original by 3.33x. Adjust cook times and pan sizes accordingly.
1
Prepare broccoli according to instructions on package.
2
Mix in butter until melted and season with salt and pepper to taste.