Meal Details
1. Honey mustard chicken thighs w/ skin
280 cals, 26p, 5c, 17f (per meal)
1 1/2 tbsp (23g)
1 tbsp (21g)
1 tsp, ground (1g)
2 dash (2g)
1 lbs (454g)
Recipe has been scaled from original by 0.5x. 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. Roasted veggies
145 cals, 4p, 13c, 6f (per meal)
3 clove(s) (10g)
4 medium (244g)
5/6 medium (2-1/2" dia) (88g)
5 tsp (24mL)
1 1/2 medium (190g)
3 dash (2g)
3 dash, ground (1g)
2 1/2 tsp (9g)
1 1/2 cup cherry tomatoes (238g)
3 cup chopped (291g)
Recipe has been scaled from original by 0.8x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 425 F (220 C).
2
Chop and slice all veggies and lay them out on a baking sheet. You can leave the garlic cloves whole as they will soften and sweeten as they roast.
3
Drizzle olive oil over the veggies and garlic and sprinkle on all of the seasonings.
4
Toss to coat.
5
Place in oven for about 20 minutes until tender. Cook time will depend on the size of your vegetables, so keep an eye while cooking, and leave in oven longer if needed.