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Sheet Pan Mustard Garlic Chicken + Chickpeas + Fresh Asparagus Recipe

Ingredients

  • 4 Tbsp avocado oil or olive oil, divided in half
  • 2 garlic cloves minced, + 6 additional whole garlic cloves
  • 1 Tbsp smoked paprika
  • 1 tsp ground cumin
  • sea salt and pepper to your taste
  • 4 Tbsps wholegrain/dijon prepared mustard
  • 2 Tbsp raw honey
  • 4 Tbsp water
  • 4 large boneless chicken breasts skin on, cut into halves
  • 2 cups whole grape or cherry tomatoes
  • 15- ounces chickpeas drained and rinsed well
  • 14 oz fresh small asparagus rough ends trimmed and cut into even halves

Instructions

  • Preheat oven to 400 degrees f.
  • Whisk 2 Tbsp. oil, minced garlic, paprika, cumin, 1/2 tsp sea salt and pepper in a large glass bowl.
  • Add the chicken and coat with mixture. (You can keep it in the fridge to marinate for up to 2 hours if time allows)
  • In another large bowl, whisk the mustard with honey, garlic, water and remaining oil.
  • Add tomatoes, chickpeas, whole garlic cloves and asparagus and season with sea salt and pepper to taste. Mix well to combine.
  • Place chicken, skin-side up, on a baking sheet.
  • Add the veggies bowl mixture, arranging everything in one even layer.
  • Roast in oven until the chicken is cooked through, 25 to 28 minutes.
  • Transfer chicken and veggies to serving plates or a platter and spoon the hot mustard sauce remaining in the bottom of the sheet pan, over your chicken.