Meal Details
Honey mustard chicken
1. Honey mustard chicken
730 cals, 87p, 47c, 21f (per meal)
  • ,
  • 2/3 cup (166g)
  • 2/3 cup (226g)
  • 2 2/3 tbsp (40mL)
  • 3 1/3 lbs (1512g)
  • Recipe has been scaled from original by 1.33x. 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.
    Sauteed mushrooms & kale
    2. Sauteed mushrooms & kale
    100 cals, 8p, 11c, 1f (per meal)
  • 8 clove(s) (24g)
  • 8 cup, chopped (320g)
  • 1 1/2 lbs (680g)
  • Recipe has been scaled from original by 2.67x. Adjust cook times and pan sizes accordingly.
    1
    This recipe uses a method called "dry sauté," allowing you to cook the vegetables without oil. You'll need a pan or skillet with a lid.
    2
    Heat the pan over medium heat. Once hot, add the mushrooms and immediately cover with the lid. Cook for 3-4 minutes until the mushrooms release their juices.
    3
    Add the garlic and kale, stirring to combine. Replace the lid and cook for an additional 4 minutes, or until the kale is tender.
    4
    Season with salt and pepper, then serve.
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