Meal Details
Honey mustard chicken thighs w/ skin
1. Honey mustard chicken thighs w/ skin
930 cals, 86p, 16c, 58f (per meal)
  • ,
  • Brown deli mustard
    5 tbsp (75g)
  • Honey
    3 1/3 tbsp (70g)
  • Thyme
    1 tbsp, ground (5g)
  • Salt
    1 tsp (5g)
  • Chicken thighs, with bone and skin, raw
    53 1/3 oz (1512g)
  • Recipe has been scaled from original by 1.67x. 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.
    Roasted brussels sprouts
    2. Roasted brussels sprouts
    120 cals, 4p, 6c, 7f (per meal)
  • Brussels sprouts
    1 lb (454g)
  • Olive oil
    2 tbsp (30mL)
  • Salt
    4 dash (3g)
  • Black pepper
    1/3 tsp, ground (1g)
  • Recipe has been scaled from original by 0.67x. Adjust cook times and pan sizes accordingly.
    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.
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