Pieces of tender chicken and crimini mushrooms coated in an incredibly flavorful dijon, garlic, thyme sauce roasted alongside fresh asparagus. This quick and easy sheet pan meal is going to be your new favorite weeknight dinner! So damn good.

INGREDIENTS – serves 2

3T dijon mustard
1/4t salt, plus a little more
1/4t black pepper, plus a little more
1t thyme
1t garlic powder
1/8t red pepper flakes
2T olive oil, plus a little more
1 chicken breast, 1-2″ cubes
16 crimini mushrooms or white button
1 bundle asparagus, ends trimmed

INSTRUCTIONS

Preheat the oven to 375°F.

In a large bowl, combine dijon, salt, pepper, thyme, garlic powder, red pepper flakes and olive oil. Add the chicken and mushrooms then stir to coat. Spread out on a large parchment-lined baking sheet and roast for 10 minutes.

Meanwhile, toss the asparagus with a sprinkle of salt and pepper and a drizzle of olive oil.

Pull the baking sheet out of the oven, distribute the asparagus in the gaps of the chicken and mushrooms then roast for another 10 minutes.

ENJOY!