Name: Baked Honey Mustard Chicken Thighs with Cauliflower & Snap Peas
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 (283 g) bags cauliflower florets; 1.36 kg chicken thighs, boneless skinless; ¾ cup honey mustard dressing; 3 (227 g) pkgs sugar snap peas; black pepper; extra virgin olive oil; paprika; salt

Baked Honey Mustard Chicken Thighs with Cauliflower & Snap PeasBaked Honey Mustard Chicken Thighs with Cauliflower & Snap Peas — a 35-minute lunch recipe with 8 ingredients, serving 6.Ingredients

3 (283 g) bags cauliflower florets

1.36 kg chicken thighs, boneless skinless

¾ cup honey mustard dressing

3 (227 g) pkgs sugar snap peas

black pepper

extra virgin olive oil

paprika

salt

Instructions

Preheat oven to 220°C (425°F).

Transfer cauliflower to a large baking sheet pan. Drizzle with oil and season with spices. Toss to coat and spread out in an even layer.

Place baking sheet in the oven (it doesn't have to be fully heated) and roast, stirring halfway through, until starting to soften, about 10 minutes. Remove from oven and set aside.

Meanwhile, pat chicken dry with paper towels and place on a plate. Season with salt and pepper.

Preheat a large skillet over medium heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add the chicken and cook until golden brown and almost cooked through, about 3 minutes per side. Transfer to a plate. (Reserve skillet with juices for later use.)

Arrange chicken on top of the cauliflower, then drizzle dressing over the chicken. Return baking sheet to the oven and bake until cauliflower is fork-tender and chicken is cooked through, 8-10 minutes. Remove from oven.

Meanwhile, return skillet (with juices) to medium-high heat. Add snap peas and spices; cook, stirring occasionally, until fork-tender, 4-5 minutes. Remove from heat.

To serve, divide chicken and veggies between plates. Enjoy!

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