Meal Details
1. Honey mustard chicken thighs w/ skin
835 cals, 77p, 14c, 52f (per meal)
1/4 cup (68g)
3 tbsp (63g)
1 tbsp, ground (4g)
1/4 tbsp (5g)
3 lbs (1361g)
Recipe has been scaled from original by 1.5x. 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. Asparagus
165 cals, 4p, 4c, 14f (per meal)
1 1/3 lbs (605g)
4 tbsp (60mL)
1/2 tbsp (8g)
1/2 tbsp, ground (3g)
4 tbsp (60mL)
Recipe has been scaled from original by 2.67x. Adjust cook times and pan sizes accordingly.
1
Heat olive oil in a pan over medium-high heat.
2
Add asparagus and cook for 5 minutes, until tender.
3
Add in lemon juice and seasoning; stir.
4
Remove from heat and serve.