Meal Details
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.
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.