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.

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