Meal Details
1. Honey mustard chicken
547cal, 65p, 35c, 16f (per meal)
1/2 cup (125g)
1/2 cup (170g)
2 tbsp (30mL)
2 1/2 lbs (1134g)
1
Whisk honey and mustard together in a small bowl. Set aside.
2
Season chicken with some salt/pepper.
3
Heat oil in a skillet over medium heat. Add chicken to the skillet and cook 3-5 minutes on each side. Time needed can depend on thickness of chicken breasts.
4
When the chicken is just about done, drizzle honey mustard sauce over the chicken and flip it a few times until chicken is evenly coated.
5
Remove from skillet and serve.
2. Pan roasted zucchini
125cal, 2p, 5c, 10f (per meal)
3 tbsp (45mL)
1/2 tbsp (9g)
1/2 tbsp (5g)
1/2 tbsp, ground (3g)
1 1/2 tbsp, ground (10g)
3 medium (588g)
Recipe has been scaled from original by 3x. Adjust cook times and pan sizes accordingly.
1
Cut the zucchini lengthwise into four or five fillets.
2
In a small bowl whisk together the olive oil and seasonings.
3
Brush the oil mixture over all sides of the zucchini slices.
4
Place zucchini in heated pan for 2-3 minutes on one side. Then flip and cook for another minute on the other side.
5
Serve.