Roast Chicken Breasts With Garbanzo Beans, Tomatoes and Paprika |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is recipe is from Bon Appetit magazine. Be sure to use smoked paprika - it makes all the difference. I use fat free Greek yogurt. Ingredients:
1/4 cup olive oil |
4 garlic cloves, pressed |
1 tablespoon smoked paprika |
1 teaspoon ground cumin |
1/2 teaspoon dried crushed red pepper flakes |
1/2 cup greek yogurt |
4 chicken breast halves, with bone in |
1 (15 ounce) can garbanzo beans, drained |
1 (12 ounce) container cherry tomatoes |
1 cup chopped fresh cilantro leaves, divided use |
Directions:
1. Preheat oven to 450.
2. Mix first 5 ingredients in a medium bowl.
3. Pour 1 teaspoon spiced oil mixture into a small bowl; whisk in yogurt and set aside for sauce.
4. Place chicken on large rimmed baking sheet.
5. Rub 2 tablespoons spiced oil mixture over chicken.
6. To remaining oil mixture in bowl add beans, tomatoes and 1/2 cup chopped chilantro. Toss to coat.
7. Pour bean mixture around chicken.
8. Sprinkle generously with salt and pepper.
9. Roast until chicken is cooked through 30 to 40 minutes.
10. Sprinkle with remaining 1/2 cup cilantro.
11. Transfer chicken to plates.
12. Spoon bean mixture over chicken.
13. Serve with yogurt sauce.
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