Meal Details
1. Honey mustard chicken thighs
1373cal, 174p, 36c, 58f (per meal)
3/4 cup (180g)
8 lbs (3629g)
2 tsp (12g)
2 2/3 tbsp, ground (11g)
1/2 cup (168g)
Recipe has been scaled from original by 4x. 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. Sweet potato fries
662cal, 9p, 99c, 17f (per meal)
1 1/4 tsp, ground (3g)
2 1/2 tsp (15g)
2 1/2 tsp (6g)
2 1/2 tsp (8g)
5 tbsp (75mL)
5 lbs (2270g)
Recipe has been scaled from original by 5x. Adjust cook times and pan sizes accordingly.
1
Heat the oven to 400.
2
Cut the sweet potatoes into sticks 1/4 to 1/2 inch wide and 3 inches long, and toss them with the oil.
3
Mix the spices, salt, and pepper in a small bowl, and toss them with the sweet potatoes. Spread them out evenly on a baking sheet.
4
Bake until brown and crisp on the bottom, about 15 minutes, then flip and cook until the other side is crisp, about 10 minutes.
5
Serve.