This recipe has Sugar as 95.8% (as a percentage of RDA).
You'll likely need to take this into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 4.4% of RDA
• Calories: 42.0% of RDA
• Carbs: 24.1% of RDA
• Fat (total lipid): 53.1% of RDA
• Fiber: 30.9% of RDA
• Fructose: 40.3% of RDA
• Protein: 44.2% of RDA
• Sodium: 26.2% of RDA
• Sugar: 95.8% of RDA
• Vitamin A (IU): 26.1% of RDA
• Vitamin B6: 48.5% of RDA
• Vitamin C: 23.8% of RDA
• Iron: 9.6% of RDA
• Magnesium: 21.6% of RDA
• Manganese: 96.3% of RDA
• Niacin: 68.6% of RDA
• Potassium: 31.4% of RDA
• Zinc: 21.0% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
Please provide succinct feedback on why this substituion looks like it may not be correct.
It looks like a mistake.
It won't work for 99% of recipes.
Error: we need a reason for your feedback.
Thank you for the feedback! (We'll check it out...)
Preheat oven to 400°F.
Generously season chicken thighs with salt, pepper and garlic powder.
Heat olive oil in a large cast iron skillet over medium-high heat. Sear chicken thighs for 3 minutes each side, until the skin becomes golden and crisp.
Leave 2 tablespoons of chicken juices in the skillet for added flavor, and drain any excess.
Fry the garlic in the same skillet around the chicken for 1 minute until fragrant.
Add the honey, both mustards, and water to the skillet, mixing well, and combine all around the chicken.
Add in the potatoes; mix them through the sauce.
Season with salt and pepper, to your tastes.
Allow the honey mustard sauce to simmer for two minutes, then transfer the skillet to the hot oven and bake for 30 minutes.
Remove from the oven; add in the green beans (mixing them through the sauce), and return to the oven to bake for a further 15 minutes, or until the chicken is completely cooked through and no longer pink in the middle, and the potatoes are fork tender.
Serve straight from the skillet.
This recipe has the following nutrient totals:
Protein 37.3 g
Carbohydrates 49.6 g
Iron 1.72 mg
Fiber 6.49 g
Calcium 44.2 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.