Our weekly Real Meal offers you a healthy dinner idea, allowing you to make the most of the organic and all-natural products featured in our Weekly Real Deals. This week, try this quick recipe for Honey Mustard Chicken Thighs with Broccoli. Serve with your favorite grain, such as rice, gluten-free pasta, or hearty whole grain bread, if desired. Leftovers would be delicious on a sandwich or salad!
- Preheat oven to 350F.
- In a small bowl, combine ¼ cup Dijon mustard, ¼ cup honey, 1 tbsp olive oil, ½ tsp salt, ¼ tsp black pepper and ½ tsp oregano. Add a dash of cayenne pepper if you like.
- Place 2 lbs boneless chicken thighs in a greased baking dish. Pour the sauce over it and make sure all pieces are coated.
- Bake chicken uncovered for 30-40 minutes, until the top is golden and the internal temperature of the meat is 165F.
- While chicken is cooking, cut one head of broccoli into florets. Steam until tender, and season with salt and red pepper flakes.
Chicken recipe courtesy of cookinglsl.com