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

Before you jump to Baked Honey-Mustard Chicken Thighs with Roasted Peppers recipe, you may want to read this short interesting healthy tips about Turn to Food to Elevate Your Mood.

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Green tea is excellent for moods. You were sure green tea had to be mentioned, right? Green tea is loaded with a specific amino acid known as L-theanine. Studies have discovered that this amino acid essentially induces brain waves. This helps raise your mental sharpness while calming the rest of your body. You already knew green tea could help you feel better. And now you are aware that green tea can help you be happier also!

As you can see, you don’t need to consume all that junk food when you want to feel better! Go with these tips instead!

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 do that.

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