Baked Pesto Chicken with Chickpeas

Baked Pesto Chicken with Chickpeas


  • 4 chicken breasts, cut into thick strips
  • 3 cups cooked chickpeas
  • 1 cup fresh basil pesto
  • 1 tablespoon whole grain mustard
  • 3 garlic cloves, crushed
  • 1 lemon, juice
  • 3 tablespoons fresh parsley, chopped
  • 3 tablespoons extra virgin olive oil (plus extra)
  • Sea salt and black pepper


  • Preheat oven to 500 F.
  • In a large mixing bowl, combine pesto, fresh parsley, olive oil, garlic, lemon juice, and mustard.
  • Stir to combine.
  • Add chicken and chickpeas and make sure to fully coat.
  •  Season with sea salt and black pepper.
  • Arrange chicken and chickpeas in a single layer on a prepared baking sheet.
  •  Drizzle extra olive oil on top.
  • Bake for 5 minutes, turn over and bake a further five minutes or until chicken is cooked and chickpeas crispy.

Leave a Reply


Your email address will not be published. Required fields are marked *