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. Asparagus
188cal, 4p, 4c, 16f (per meal)
1/4 cup (68mL)
1/2 tbsp, ground (3g)
1/2 tbsp (9g)
1/4 cup (68mL)
1 1/2 lbs (680g)
Recipe has been scaled from original by 3x. Adjust cook times and pan sizes accordingly.
1
Heat olive oil in a pan over medium-high heat.
2
Add asparagus and cook for 5 minutes, until tender.
3
Add in lemon juice and seasoning; stir.
4
Remove from heat and serve.