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

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Walk up the stairs. Walk up the stairs to where you live or work as opposed to using the elevator. This isn’t as simple to do if you work on a very high floor but if you work on a lower floor, utilizing the stairs is a superb way to get some extra exercise. If you do work on a extremely high floor, why not get off the elevator a couple of floors early and walk the rest of the way? Most people will decide to be idle and take an elevator instead of choosing exercise on the stairs. Even just a sole flight of stairs, when walked up or down a few times a day–can be a great improvement to your system.

There are a whole lot of things that work toward your getting healthy. An overpriced gym membership and very hard to stick to diets are not the only way to do it. It is the little things you choose each day that really help you with weight loss and getting healthy. Make smart choices every day is a great start. Getting as much physical exercise as you possibly can is another factor. Remember: being healthy and balanced isn’t just about losing weight. You need to help make your body as strong you can make it.

We hope you got insight 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 cook that.

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