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. Simple kale & avocado salad
173cal, 4p, 7c, 12f (per meal)
1 1/2 small (87g)
1 1/2 avocado(s) (302g)
1 1/2 bunch (255g)
Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.
1
Add all ingredients into a bowl.
2
Using your fingers, massage the avocado and lemon into the kale until the avocado becomes creamy and coats the kale.
3
Season with salt and pepper if desired. Serve.