Mustard Chicken & Roasted Green Beans
Updated: Jan 6
Recently, I've been making a version of the Mustard Glazed Chicken Thighs found in The 21 Day Sugar Detox Guidebook. I say "a version of" because I never quite follow any recipe as written. I always take the basics and make it my own! In this case, I added green beans and used boneless, skinless chicken thighs. It has become a regular in my meal prep each week, and I can't help myself from eating the mustard topping each time it comes out of the oven. What's also nice is that you can use a variety of different meats. This week, for instance, the store was out of organic chicken thighs AND drumsticks (I was heartbroken), so I had to buy chicken breasts (remember how I'm not a fan?) and pork chops instead. Luckily, the result was just as good!
12 boneless, skinless chicken thighs
2 Tbsp butter or ghee, melted
1/4 cup stone ground mustard (gluten free)
1 tsp + 1/2 tsp sea salt
1/2 tsp ground sage
1lb green beans, trimmed and cut into 2" pieces
In an 8"x12" or 9"x13" pan, place the green beans. Sprinkle with the 1/2 tsp of sea salt You can put parchment paper down first if it's a pan that sticks.
Place the chicken thighs on top in a single layer.
Mix the butter, mustard, 1 tsp of sea salt, and sage. Spread evenly over the chicken.
Bake at 400 degrees for 40-50 minutes or until the chicken isn't pink inside.
Serve or portion out and eat within 6 days.
Remember, you can also sub another cut of chicken, turkey, or pork (although the thighs have such great flavor!).