Meal Details
1. Honey mustard chicken thighs w/ skin
560 cals, 52p, 9c, 35f (per meal)
3 tbsp (45g)
2 tbsp (42g)
2 tsp, ground (3g)
4 dash (3g)
2 lbs (907g)
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. Buttery white rice
120 cals, 2p, 18c, 5f (per meal)
2 dash, ground (1g)
1 1/2 tbsp (21g)
4 dash (3g)
1 cup(s) (237mL)
1/2 cup (93g)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
In a saucepan with a good fitting lid bring water and salt to a boil.
2
Add rice and stir.
3
Cover and reduce heat to medium low. You will know that your temperature is correct if a little steam is visible leaking from the lid. A lot of steam means your heat is too high.
4
Cook for 20 minutes.
5
DO NOT LIFT LID!
6
The steam that is trapped inside the pan is what allows the rice to cook properly.
7
Remove from heat and fluff with fork, mix in butter, and season to taste with pepper. Serve.