Roast Chicken Breasts with Garbanzo Beans and Tomatoes

[KateCS79]

I have another new recipe to share! This dish was fabulous as well as super easy, though I substituted regular ole boneless, skinless chicken breasts. Though I ate the dish as-is, I made some five-minute cous cous for the husband to eat alongside. (He craves those carbs!)

Roast Chicken Breasts with Garbanzo Beans and Tomatoes
(original link here)

Ingredients
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

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 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.

Yield: Makes 4 servings
Active Time: 15 minutes
Total Time: 35 minutes

Nutritional information
445 Calories
17 g fat
34 g carbs
10 g protein