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. Tomato and avocado salad
411cal, 5p, 12c, 32f (per meal)
1 3/4 tsp, ground (4g)
1 3/4 tsp (11g)
1 3/4 tsp (5g)
1 3/4 tbsp (26mL)
3 1/2 medium whole (2-3/5" dia) (431g)
3 1/2 avocado(s) (704g)
1/2 cup (105mL)
1/2 cup minced (105g)
Recipe has been scaled from original by 3.5x. Adjust cook times and pan sizes accordingly.
1
Add minced onions and lime juice to a bowl. Allow to sit for a few minutes to help break down the strong flavors of the onion.
2
Meanwhile, prepare the avocado and tomato.
3
Add the cubed avocado, diced tomato, oil, and all seasonings to the onion and lime; mix until coated.
4
Serve chilled.