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Baked Honey-Mustard Chicken Thighs with Roasted Peppers
Baked Honey-Mustard Chicken Thighs with Roasted Peppers

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Your primary meals should also contain fish such as salmon or perhaps lean proteins, as these will also be able to help your health. The fantastic thing about salmon is that together with other nutrients it’s also loaded with Omega-3. Now when you decide to have a steak for dinner one thing you should remember is that 3 ounces will present you with all the protein you will need for the day. It’s also advisable to trim off any fats that you find on the specific meats that you’re planning to eat.

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We hope you got benefit from reading it, now let’s go back to baked honey-mustard chicken thighs with roasted peppers recipe. To cook baked honey-mustard chicken thighs with roasted peppers you need 11 ingredients and 4 steps. Here is how you achieve it.

The ingredients needed to cook Baked Honey-Mustard Chicken Thighs with Roasted Peppers:
  1. Prepare 2 large cloves garlic, minced
  2. Use 1/2 c Dijon mustard
  3. Provide 7 T honey
  4. You need 1/2 tsp dried thyme
  5. Prepare pinch ground cayenne pepper
  6. Prepare 2 lbs chicken thighs, boneless and skinless
  7. Prepare 2 green bell peppers
  8. Provide 2 red bell peppers
  9. Get olive oil cooking spray
  10. Prepare 2 T sliced unsalted almonds, toasted
  11. Use 2 T fresh parsley, chopped
Steps to make Baked Honey-Mustard Chicken Thighs with Roasted Peppers:
  1. MARINADE: In small bowl, combine garlic, mustard, honey, thyme and cayenne. Combine chicken and 2/3 c of marinade in zip-top. Refrigerate bag, turning and mixing through the bag 2-3 times, 8 hours or overnight. Cover and refrigerate remaining mustard mixture.
  2. ROAST: Arrange one oven rack in highest position. Preheat broiler to high. Line baking sheet with foil. Place peppers in sheet and broil until all sides blackened using tongs to turn. Transfer to bowl and cover tightly with plastic wrap. When cool, remove skin, stems and seeds. Slice thin and set aside.
  3. BROIL: Arrange oven rack 7-8" from top element. Line large rimmed baking sheet with foil and spray with cooking spray. Arrange chicken on sheet and diced marinade. Broil on high until tops are golden brown, 7-10 min. Turn chicken and broil until cooked through, 3-5min. Remove from oven and let cool to room temp.
  4. BAKE: In 9x13-inch baking dish, add peppers and top with chicken. Turn oven to 300°F. Pour reserved mustard mixture over chicken and peppers, toss to coat. Bake uncovered until heated through, 20-25 min. Sprinkle with almonds and parsley and serve.

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