Meal Details
1. Honey mustard chicken
656cal, 78p, 43c, 19f (per meal)
9 1/2 tbsp (149g)
9 1/2 tbsp (203g)
2 1/2 tbsp (36mL)
3 lbs (1361g)
Recipe has been scaled from original by 1.2x. Adjust cook times and pan sizes accordingly.
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. Simple salad with tomatoes and carrots
98cal, 4p, 7c, 3f (per meal)
2 hearts (1000g)
1 medium (61g)
2 medium whole (2-3/5" dia) (246g)
3 tbsp (45mL)
1
In a large bowl, add the lettuce, tomato, and carrots; mix.
2
Pour dressing over when serving.
3. Buttery lemon rice
246cal, 5p, 50c, 2f (per meal)
2 tsp (9g)
1 1/3 cup(s) (mL)
1/2 tbsp (4g)
1 1/3 cup (247g)
1 1/3 cup(s) (316mL)
2 2/3 tbsp (40mL)
Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.
1
Combine all ingredients except lemon pepper in saucepan.
2
Bring to a boil, then reduce heat.
3
Cover pot and allow to simmer slowly for 20 minutes, or until liquid is absorbed.
4
Sprinkle with lemon pepper before serving.