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.