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Enjoying healthy foods tends to make all the difference in how we feel. Increasing our intake of healthy foods while decreasing the intake of unhealthy kinds plays a role in a more wholesome feeling. A bit of pizza will not have you feeling as healthy as eating a fresh green salad. This is usually a problem, nevertheless, in terms of eating between goodies. Finding goodies that help us feel better and enhance our stamina often involves lots of shopping and meticulous reading of labels. Here are some healthy snacks that can be used when you need an instant pick me up.
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You will not have to look far to find a wide selection of healthy snacks that can be easily prepared. When you make the decision to be healthy, it’s simple to find just what you need to be successful at 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 need 11 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to prepare Baked Honey-Mustard Chicken Thighs with Roasted Peppers:
- Take 2 large cloves garlic, minced
- Get 1/2 c Dijon mustard
- Prepare 7 T honey
- Use 1/2 tsp dried thyme
- Use pinch ground cayenne pepper
- Provide 2 lbs chicken thighs, boneless and skinless
- Provide 2 green bell peppers
- Use 2 red bell peppers
- Take olive oil cooking spray
- Provide 2 T sliced unsalted almonds, toasted
- Prepare 2 T fresh parsley, chopped
Steps to make Baked Honey-Mustard Chicken Thighs with Roasted Peppers:
- 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.
- 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.
- 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.
- 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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