Roast Chicken Breasts with Garbanzo Beans, Tomatoes and Paprika

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ROAST CHICKEN BREASTS WITH GARBANZO BEANS, TOMATOES, AND PAPRIKA

1/4 cup extra-virgin olive oil

4 garlic cloves, pressed

1 tablespoon good smoked paprika (sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce)

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 (sometimes I use thighs)

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 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. Roast until chicken is cooked through, about 20 minutes. Sprinkle with 1/2 cup cilantro. Transfer chicken to plates. Spoon bean mixture over top. Serve with yogurt sauce.

Serves 4

Use leftovers for sandwiches the next day: Place shredded chicken, garbanzos, and tomatoes in pita bread and top with the yogurt sauce.

 
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