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

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Be smart when you do your grocery shopping. When you make informed and wise purchases at the grocery store, your meals will get much healthier automatically. Think for a second: you don’t want to go to a stressful grocery store or sit in a long line at the drive thru at the end of your day. You’re going to go home and make what you have in the cupboards. Your kitchen should be filled with healthy foods and ingredients. In this way, even when you determine that you want something greasy or not super nutritous, you will still be choosing items that are healthier for you than you would probably choose while running into a store or fast food restaurant.

There are a whole lot of things that contribute to your getting healthy. Not all of them demand fancy gym memberships or limited diets. You can do little things every day to improve upon your health and lose weight. Make shrewd choices every day is a great start. A good amount of physical activity each day is also critical. Remember: being healthful isn’t just about reducing your weight. You need to help make your body as strong you can make it.

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

The ingredients needed to prepare Baked Honey-Mustard Chicken Thighs with Roasted Peppers:
  1. You need 2 large cloves garlic, minced
  2. Get 1/2 c Dijon mustard
  3. Use 7 T honey
  4. Take 1/2 tsp dried thyme
  5. Use pinch ground cayenne pepper
  6. Provide 2 lbs chicken thighs, boneless and skinless
  7. Prepare 2 green bell peppers
  8. Prepare 2 red bell peppers
  9. You need olive oil cooking spray
  10. You need 2 T sliced unsalted almonds, toasted
  11. Take 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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