Mustard Chicken

This recipe is a winner in my house!! My son loves it, my husband loves it, I love it, and it's so easy!! I make it in large batches to freeze for super simple weeknight dinners. Enjoy!!

Ingredients:

2 lbs boneless, skinless chicken thighs

½ cup Dijon mustard

¼ cup pure maple syrup

1 Tbsp rice wine vinegar

1 tsp rosemary 

2 cloves garlic, minced

1 tsp salt

1 tsp pepper 

Materials

2 gallon-sized plastic freezer bags

Prep

1. Label your freezer bag with the name of the meal, cooking instructions, and “use

by" date (three months from the prep day).

2. Add all ingredients to bag.

3. Remove as much air from bag as possible, seal, double bag, and lay flat in your freezer.

Cook

1. The night before cooking, move freezer bag to your refrigerator to thaw.

2. Add the contents of the bag to a foil lined glass pan. Cook at 450 until a meat thermometer reads 165 degrees (approximately 20-40 minutes depending on the thickness of your chicken).

3. Serve over brown rice or quinoa with a green salad or roasted vegetables.