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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 Heart Friendly Foods You Should Eat.

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Know that fish is one of the healthiest meats out there. You already know this as, by now, you’ve in all likelihood been instructed to eat fish at least a couple of times a week. This is basically true if you’ve got heart problems or if your heart is in not too good a shape. Be aware that fish contains a lot of Omega 3’s which are what lets your body break down bad cholesterol. Try including fish in a couple of meals each week.

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We hope you got insight from reading it, now let’s go back to baked honey-mustard chicken thighs with roasted peppers recipe. You can cook baked honey-mustard chicken thighs with roasted peppers using 11 ingredients and 4 steps. Here is how you cook that.

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