Meal Details
1. Honey mustard chicken thighs
1281cal, 116p, 27c, 78f (per meal)
6 tbsp (90g)
2 tbsp, ground (8g)
6 tbsp (126g)
12 thigh(s) (2040g)
Recipe has been scaled from original by 3x. 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. Sauteed garlic & herb tomatoes
254cal, 3p, 10c, 21f (per meal)
4 dash, ground (1g)
6 tbsp (90mL)
4 pint, cherry tomatoes (1192g)
2 tbsp (22g)
2 tsp (12g)
4 clove(s) (12g)
Recipe has been scaled from original by 2x. 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.