Sweet & Spicy Chicken Dumbbells with Asparagus and Portabella Mushrooms

This might seem intimidating with all the ingredients and all that, but it’s really, really simple to make.

It will take longer to cook the chicken so don’t do what I did, and by that I mean: don’t  put the chicken, the mushrooms and the asparagus at the same time in the oven…

And you might  want to cook more that 2 chicken dumbbells…


The Chicken


2 chicken dumbbells

(can be any part of the chicken you want and as many as you want)

1 tbs tomato paste

1/2 tbs honey

pink salt & pepper

1/4 tbs chili flakes

1/4 cayenne pepper

1 tbs olive oil

Mix all the ingredients together with a fork and spread  the mixture on the chicken.

Put some parchment paper in a large oven pan and put the chicken over the paper (scroll for picture).

Heat the oven at 375F and start cooking the chicken.

After 20 minutes you can also put the veggies into the oven.


The Veggies


2 portabella mushrooms

1 bunch asparagus (cut 1 inch off the ends)

 1/2 onion cut in slices

pink salt & pepper

1 tbs olive oil

1tbs butter optional

(I made one portabella mushroom with butter and olive oil and the other one with just olive oil.

I noticed a difference in texture, the one with butter was not as dry as the other one… and the taste of course)

1/3 tbs oregano

1/3 tbs lemon basil


Place the asparagus in a pan coated with olive oil, salt and pepper it.

Sprinkle half of the condiments on them and put them in the oven at 370F.


Sprinkle the portabella mushrooms with olive oil (and put small pieces of butter in them – optional).

Salt and pepper them. Add the rest of the condiments.

Put the mushrooms and the onion slices on the parchment paper, next to your chicken, and put them in the oven.

Cook the veggies and the chicken for another 15 – 20 minutes.

When done, sprinkle them with parmesan flakes.




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