Meal Details
1. Honey mustard chicken thighs
854cal, 77p, 18c, 52f (per meal)
8 thigh (6 oz ea) (1360g)
4 tbsp (84g)
4 tsp, ground (6g)
4 tbsp (60g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Preheat the oven to 375°F (190°C).
2
Whisk honey, mustard, thyme and a pinch of 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, 40-45 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
2. Green beans with almonds & lemon
111cal, 4p, 6c, 7f (per meal)
1 lbs (453g)
2 dash (2g)
4 tbsp, slivered (27g)
2 tsp (10mL)
1 tbsp (14g)
1
Bring a large pot of water to a boil and add the green beans. Cook for about 4-6 minutes, until tender. Drain and transfer to a bowl.
2
Meanwhile, add the butter to a small skillet over medium heat and melt.
3
When sizzling, add almonds and cook for about a minute until almonds are lightly toasted.
4
Add the lemon juice and salt and stir, continuing to cook for about 30 more seconds.
5
Drizzle butter and almond mixture over green beans.
6
Serve.