Mustard Baked Chicken Thighs

Ok so these chicken thighs can pretty much be slathered and baked on top of anything and everything. That's what I like about chicken, you put stuff on it and throw it into the oven until you feel like taking it out. This recipe includes 15 chicken thighs, but feel free to cut it down to a normal size portion if you really want to. No one truly needs to eat 15 chicken thighs in one sitting but I like to make a crap ton for lunches during the week.

Anywho, I decided to bake the chicken thighs on top of a bed of broccoli and kale. The kale is there because it was about to go bad any day now. So I wanted to use that up stat. The broccoli was actually purchased by me (shocker, broccoli makes me gag). I know, I know, why would I buy broccoli if I hate it? I was feeling crazy and veggies are my "thing" this week. I've noticed I eat like a crap ton of protein and very little veggies and things need to change.

This is what I normally eat...
Eggs and bacon for breakfast and for lunch I eat meat. Sometimes I'm not even sure what kind of meat it is. Especially if it was cooked in the crockpot the night before. And all ya'll know what I'm talking about with the crockpot. You could put a pound of cat in there and it'll come out looking like pork mojo. I don't know why, magic.

As for the mustard sauce, that was my boyfriends doing. So if you don't like it you can send him your hate mail.

Mustard Baked Chicken Thighs
Preheat oven to 375 degrees
Bake 30-35 min (smaller portion cook for 20-25 min)

Chicken/Veggie Steps
1. In a casserole dish (or 3) spread out your chopped broccoli and kale evenly
2. Salt & pepper your boneless/skinless chicken thighs (about 15 thighs)
3. Place chicken thighs over the veggies (leave a little room between each thigh)

Sauce Steps
1/2 cup Dijon mustard
1tbsp apple cider vinegar
1tbsp chili powder
1 tsp powdered ginger
1 tsp cumin
1/2 tsp salt
1 tsp garlic powder
1 tsp smoked paprika

Spread sauce evenly over chicken thighs
Bake for 30-35 minutes @ 375
Eat and enjoy!