Roast Chicken Breasts with Garbanzo Beans, Tomatoes, and Paprika |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Use leftovers for sandwiches the next day: Place shredded chicken, garbanzos, and tomatoes in a pita bread and top with the yogurt sauce. Ingredients:
1/4 cup extra-virgin olive oil |
4 garlic cloves, pressed |
1 tablespoon smoked paprika |
1 teaspoon ground cumin |
1/2 teaspoon dried crushed red pepper |
1/2 cup plain yogurt or greek yogurt |
4 chicken breast halves with bones |
1 15-ounce can garbanzo beans (chickpeas), drained |
1 12-ounce container cherry tomatoes |
1 cup chopped fresh cilantro, divided |
Directions:
1. Preheat oven to 450°. Mix first 5 ingredients in medium bowl. Pour 1 teaspoon spiced oil mixture into small bowl; whisk in yogurt and set aside for sauce. Place chicken on large rimmed baking sheet. Rub 2 tablespoons spiced oil mixture over chicken. Add beans, tomatoes, and 1/2 cup cilantro to remaining spiced oil mixture; toss to coat. Pour bean mixture around chicken. Sprinkle everything generously with salt and pepper.
2. Roast until chicken is cooked through, about 20 minutes. Sprinkle with 1/2 cup cilantro. Transfer chicken to plates. Spoon bean mixture over. Serve with yogurt sauce.
3. *Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from .
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