Thursday, January 30, 2014

Roast Chicken Breasts with Garbanzo Beans, Tomatoes, and Paprika

We had this for supper tonight. It was really easy to fix and excellent for a cold night. I recommend serving it with fresh baked bread too.

Enjoy!

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Roast Chicken Breasts with Garbanzo Beans, Tomatoes, and Paprika
4 servings

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

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

Preheat oven to 450°F. 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. Serve with yogurt sauce.

*Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda.com.


1 comment:

Blackberry Lane said...

I had a peanut butter sandwich - your dish is making me hungry!