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Name: Smoky Roasted Chicken Breasts with Chickpeas, Tomatoes and Cilantro
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 5 tablespoons extra-virgin olive oil; 4 garlic cloves minced; 1 tablespoon smoked paprika; 1 teaspoon sweet paprika; 1 teaspoon ground cumin; 2 teaspoons salt divided; 1 teaspoon freshly ground black pepper; 1/2 teaspoon crushed red pepper; 1 cup Greek whole milk yogurt; 4 large chicken breasts with skin de-boned, 6 to 8 ounces each; 2 cups grape tomatoes; 1 (15-ounce) can chickpeas (garbanzos) drained and rinsed; 1 cup fresh cilantro sprigs divided (or Italian parsley)

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INGREDIENTS

5 tablespoons extra-virgin olive oil
4 garlic cloves ; minced
1 tablespoon smoked paprika
1 teaspoon sweet paprika
1 teaspoon ground cumin
2 teaspoons salt ; divided
1 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper
1 cup Greek whole milk yogurt
4 large chicken breasts with skin ; de-boned, 6 to 8 ounces each
2 cups grape tomatoes
1 (15-ounce) can chickpeas (garbanzos) ; drained and rinsed
1 cup fresh cilantro sprigs ; divided (or Italian parsley)

INSTRUCTIONS

Heat oven to 450°F.

Whisk oil, garlic, paprikas, cumin, 1 teaspoon salt, pepper and crushed red pepper in a small bowl. Transfer 1 tablespoon of the oil to another bowl and whisk in the yogurt. Set aside until serving.

Place chicken, skin-side up, on a rimmed baking sheet. Rub all over and between skin and meat with 2 tablespoons of the oil. Place tomatoes, chickpeas and half of the cilantro in a bowl. Add remaining oil and stir to coat. Pour onto the baking sheet around the chicken. Turn to coat the chicken with any extra oil. Be sure to keep the skin side up for roasting. Sprinkle with 1 teaspoon salt.

Roast chicken in oven until cooked through, 20 to 30 minutes. Transfer chicken to serving plates or a platter and spoon the beans and tomatoes over. Garnish with cilantro and serve with yogurt sauce.

NOTES

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Smoky Roasted Chicken Breasts with Chickpeas, Tomatoes and Cilantro

5 tablespoons extra-virgin olive oil
4 garlic cloves minced
1 tablespoon smoked paprika
1 teaspoon sweet paprika
1 teaspoon ground cumin
2 teaspoons salt divided
1 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper
1 cup Greek whole milk yogurt
4 large chicken breasts with skin de-boned, 6 to 8 ounces each
2 cups grape tomatoes
1 (15-ounce) can chickpeas (garbanzos) drained and rinsed
1 cup fresh cilantro sprigs divided (or Italian parsley)

Heat oven to 450°F.

Whisk oil, garlic, paprikas, cumin, 1 teaspoon salt, pepper and crushed red pepper in a small bowl. Transfer 1 tablespoon of the oil to another bowl and whisk in the yogurt. Set aside until serving.

Roast chicken in oven until cooked through, 20 to 30 minutes. Transfer chicken to serving plates or a platter and spoon the beans and tomatoes over. Garnish with cilantro and serve with yogurt sauce.

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Nutrition

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Serving Size: 1 (450g)
Recipe Makes: 1

Calories: 722
Calories from Fat: 633 (88%)

Amt Per Serving		% DV

	Total Fat 70.3g	94 %
	Saturated Fat 9.7g	48 %
	Monounsaturated Fat 49.8g
	Polyunsanturated Fat 8.5g
Cholesterol 0mg		0 %
Sodium 28.3mg		1 %
Potassium 1208.4mg		32 %
Total Carbohydrate 24.8g		7 %
	Dietary Fiber 9g	36 %
	Sugars, other 15.8g
Protein 7.2g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 722

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