Light Honey Mustard Chicken sounds like a dream, both for your tastebuds and for your waistline. Well, don’t worry because while it is deliciously dream-like, this dish is pure tasty reality! Each succulent chicken thigh is coated with a sweet, tangy, and citrus-infused, low-fat sauce and baked to ensure maximum tenderness before being served up alongside some tender green beans and scrumptiously scarlet pomegranate seeds. If you have New Year’s resolutions or just want to watch what you eat a little more closely, Light Honey Mustard Chicken is a fun way to get started!
Ingredients
- 6 chicken thighs, bone-in
- 3/4 teaspoon salt, divided
- 1/2 teaspoon pepper, divided
- 1 lemon, thinly sliced, plus juice of 1 lemon
- 1/3 cup olive oil
- 1/3 cup honey
- 3 tablespoons Dijon mustard
- 4 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 cup water
- 1/2 pound fresh green beans, trimmed
- 6 miniature sweet peppers, sliced into rings
- 1/4 cup pomegranate seeds, optional
Directions
Step 1 –Preheat the oven to 425 degrees F.
Step 2 –Grease a 15×10-inch baking pan.
Step 3 –Place the chicken in the prepared baking pan.
Step 4 –Sprinkle the chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
Step 5 –Place the lemon slices all over the chicken.
Step 6 –Whisk the lemon juice, the oil, the honey, the Dijon mustard, the garlic, and the paprika together.
Step 7 –Pour 1/2 of the lemon sauce over the chicken, reserving the remainder.
Step 8 –Pour the water in the bottom of the pan.
Step 9 –Bake the chicken for 25 minutes.
Step 10 –In a bowl, combine the green beans, the sweet peppers, the remaining sauce mixture, the remaining salt, and the remaining pepper and toss to coat.
Step 11 –Carefully arrange the veggie mixture around the chicken in the pan and bake until the chicken reaches 170-175 degrees F internally and the beans are tender, about 15-20 minutes.
Step 12 –Sprinkle the chicken mixture with the pomegranate seeds and serve.
