Meal Details
1. Honey mustard chicken thighs
801cal, 102p, 21c, 34f (per meal)
7 tbsp (105g)
4 2/3 lbs (2116g)
1 tsp (7g)
1 1/2 tbsp, ground (7g)
1/4 cup (98g)
Recipe has been scaled from original by 2.33x. 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. Sauteed garlic & herb tomatoes
170cal, 2p, 7c, 14f (per meal)
1/2 tbsp (8g)
4 tsp (14g)
2 2/3 pint, cherry tomatoes (794g)
2 2/3 clove(s) (8g)
4 tbsp (60mL)
1/3 tsp, ground (1g)
Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.
1
Heat oil in a large saute pan. Add garlic and cook for under a minute, until fragrant.
2
Add tomatoes and all seasonings to pan and cook on low for 5-7 minutes, stirring occasionally, until tomatoes soften and lose their firm round shape.
3
Serve.