Because chicken thighs are inexpensive and flavorful, I always keep a package or two in the freezer. I much prefer dark meat over white meat. And since I usually eat them skinless and boneless, I figure they’re almost as good nutrition-wise as boneless and skinless breasts.
This recipe featured on Relish.com is simple and delicious. One of the ingredients is black pepper, a spice that may have cancer-fighting benefits. LiveStrong reported:
Adding black pepper to your diet might also help stave off cancer. The piperine in black pepper affects your cells’ proliferation, and fights the proliferation of rectal cancer cells, according to a study published in “Experimental and Molecular Pathology” in 2013. The study also found that piperine exposes rectal cancer cells to reactive oxygen species — toxic chemicals that kill the cancer cells. An additional study, from the January 2013 issue of the “Journal of Nutritional Biochemistry,” reports that the piperine in black pepper hinders new blood vessel growth within tumors, stunting their growth.
Roasted Honey-Mustard Chicken Thighs And New Potatoes
Total time
- 4 boneless, skinless chicken thighs
- ½ teaspoon sea salt, divided
- ½ teaspoon black pepper, coarsely ground and divided
- 2 tablespoons honey
- 1 green onion, minced
- ½ teaspoon dried thyme
- 1 pound small red potatoes, halved
- Olive oil
- Preheat oven to 375 degrees F.
- Sprinkle chicken thighs with ¼ teaspoon sea salt and ¼ teaspoon pepper. Place in a 9-by-13-inch baking dish.
- Combine Dijon mustard, honey, green onion and thyme in a small bowl to form a paste. Spread on chicken thighs, covering them completely.
- Add red potatoes to the pan, sprinkle with olive oil and toss to coat. Then sprinkle potatoes with ¼ teaspoon sea salt and ¼ teaspoon pepper.
- Bake about 50 minutes, stirring the potatoes once, until the potatoes and the chicken thighs are tender.
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