Roast Chicken Breasts with Garbanzo Beans, Tomatoes, and Paprika
Nutritious and delcious, with a mild Greek flavor. Makes great sandwiches the next day just pile everything in a pita pocket with a little yogurt sauce on top.
29 people want to try | 45 have favorited
|1/4 cupextra-virgin olive oil|
|4 clovesgarlic; cloves, pressed|
|1 tablespoonsmoked paprika; (regular paprika is okay but smoked is better)|
|1 teaspoonground cumin|
|1/2 teaspoondried crushed red pepper|
|1/2 cupGreek yogurt (or plain yogurt)|
|4 chicken breast halves with bones|
|1 15-oz cangarbanzo beans; drained|
|1 12-oz containercherry tomatoes|
|1 cupfresh cilantro; chopped, divided (use parsley instead if cilantro isn't your thing)|
Roast Chicken Breasts with Garbanzo Beans, Tomatoes, and Paprika Preparation
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 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. Serve with yogurt sauce.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
Roast Chicken Breasts with Garbanzo Beans, Tomatoes, and Paprika Reviews
Blogger? Grab a link to this recipe
Add to on:
Tweets by @bigoven