Meal Details
Honey mustard chicken thighs
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.
    Parmesan zucchini noodles
    2. Parmesan zucchini noodles
    270 cals, 6p, 7c, 23f (per meal)
  • 6 medium (1176g)
  • 6 tbsp (90mL)
  • 6 tbsp (30g)
  • Recipe has been scaled from original by 6x. Adjust cook times and pan sizes accordingly.
    1
    Use a zoodler or a vegetable peeler with teeth to spiralize the zucchini.
    2
    Heat the oil in a pan on medium high and saute the zucchini noodles, turning them continuously, until they are soft but not soggy, about 5 minutes.
    3
    Top with parmesan cheese and serve.
    Simple mixed greens salad
    3. Simple mixed greens salad
    135 cals, 3p, 8c, 9f (per meal)
  • 12 cup (360g)
  • 3/4 cup (180mL)
  • Recipe has been scaled from original by 8x. Adjust cook times and pan sizes accordingly.
    1
    Mix greens and dressing in a small bowl. Serve.
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