Meal Details
1. Honey mustard chicken
875 cals, 104p, 57c, 25f (per meal)
13 tbsp (199g)
13 tbsp (271g)
3 tbsp (48mL)
4 lbs (1814g)
Recipe has been scaled from original by 1.6x. 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. Roasted brussels sprouts
175 cals, 5p, 9c, 10f (per meal)
1 1/2 lbs (680g)
3 tbsp (45mL)
1/4 tbsp (5g)
4 dash, ground (1g)
1
Preheat oven to 400 F (200 C).
2
To prepare the brussels sprouts, cut off the brown ends and remove any yellow outer leaves.
3
In a medium bowl, mix them with the oil, salt, and pepper until evenly coated.
4
Spread them out evenly on a sheet pan and roast for about 30-35 minutes until tender on the inside. Keep an eye on them while cooking and shake the pan every so often so that they brown evenly.
5
Remove from oven and serve.