Name: Andrea Buckett’s Maple Dijon Chicken Thighs with Snap Pea Salsa
Ingredients: ---FOR THE MAPLE DIJON CHICKEN THIGHS---; ¼ cup Dijon mustard; ¼ cup maple syrup; 2 tablespoons oil; 1 teaspoon onion powder; 1 teaspoon garlic powder; ½ teaspoon salt; 2 lb (900 g) boneless skinless chicken thighs (about 12); ---FOR THE SNAP PEA SALSA---; One 15 oz (425 g) package sugar snap peas, trimmed and cut into ¼-inch pieces; 1 yellow bell pepper, diced; ½ small red onion, diced; 1 cup grape tomatoes, halved; Salt and pepper; 2 tablespoons oil