Cut the raw chicken into large chunks about 1.5 inches. Mince the garlic clove.
In a large (gallon) baggie or bowl, add the mayonnaise, mustard, minced garlic, salt & pepper. Mix together. Add the chicken chunks and mix around to coat in the marinade. Let sit in marinade in fridge for 1-4 hours.
Spread the marinated chicken on a oiled sheet pan. Make sure that all pieces are separated and are not touching.
Place under the broiler on the top rack to give the chicken a sear. Cook under the broiler for 5 minutes then remove flip each piece, then put back under the broiler for another 3-4 minutes.
Move the chicken down to the center rack and turn the over to 350 degrees F. Cook for another 12-15 minutes or until the chicken center reaches 165 degrees.
Slice the red pepper into thin strips. Rinse the asparagus and cut off the bottom woody ends. Then cut into 1 inch pieces.
Add a tsp of extra virgin olive oil to a preheated saute pan and then add the red pepper and asparagus pieces. Saute for about 5 minutes.
Add the cooked chicken to the pan with the veggies and mix to combine.
You can eat this Mustard Chicken with veggies recipe all by itself! Or you can serve with polenta, rice, pasta, quinoa, or cauliflower mash! I love to serve it over Rice Noodles! Finally, I garnish with a sprinkling of grated Parmesan Cheese, but this is optional.