Roast Chicken Breasts with Garbanzo Beans, Tomatoes, and Paprika

This one is simple. You prepare the goodies, mix them up and then put them in the oven and Voila! Dinner is Served ­čÖé I liked the colors as well. I served this with my go-to brussel sprouts but I am sure you could also serve this with rice to sop up the yummy sauce.

Roast Chicken Breasts with Garbanzo Beans, Tomatoes, and Paprika
Inspired from Bon App├ętit
4 servings

  • 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
  • 1 15-ounce can garbanzo beans (chickpeas), drained
  • 1 12-ounce container cherry tomatoes
  • 1 cup chopped fresh cilantro, divided

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 in a 9×13 baking dish. Rub 2 tablespoons spiced oil mixture over chicken. Add beans, tomatoes, and 1/2 cup cilantro to remaining spiced oil mixture and toss. Pour bean mixture around chicken. Season with salt and pepper. Roast until chicken is cooked through, about 20-30 minutes (depending on how thick your chicken is). Sprinkle with 1/2 cup cilantro. Serve chciken with bean mixture spooned over it and serve with yogurt sauce.

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