Cooking Instructions
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Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
Marinade the
Boneless, Skinless Chicken Thighs (2 lb)
in
Dijon Mustard (2 Tbsp)
,
Honey (1/2 Tbsp)
,
Garlic Powder (1 tsp)
,
Onion Powder (1 tsp)
,
Salt (1 tsp)
, and
Ground Black Pepper (1/2 tsp)
. Keep in the fridge for at least 15 minutes.
Step 3
Toss the
Red Bell Pepper (1)
,
Yellow Bell Pepper (1)
, and
Green Bell Pepper (1)
with
Oil (1/2 Tbsp)
in a mixing bowl.
Step 4
Place the bell peppers into the baking sheet. Place the chicken thigh skin side up over the bell peppers. Bake until golden and the internal temperature reaches 165 degrees F (74 degrees C), about 15 minutes.
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