Monday, September 22, 2014

Roasted Chicken Breast with Chickpeas, Tomatoes and Yogurt Sauce

We have a gorgeous garden right now full of tomatoes. This was perfect for using some of my cherry tomatoes. I would also point out that smoked paprika is necessary for this, it adds a nice smoky flavor to the chickpeas and tomatoes.



Roasted Chicken Breast with Chickpeas, Tomatoes and Yogurt Sauce
Recipe from Bon App├ętit

4 garlic cloves, smashed
1 tablespoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon dried pepper flakes
3/4 cup greek yogurt
4 chicken breasts with skin
1 15 oz can chickpeas, drained and rinsed
12 oz cherry tomatoes
1 cup chopped fresh cilantro, divided


  • Preheat oven to 450 degrees. 
  • Mix first 5 ingredients in medium bowl. Pour 1 1/2 tablespoons of the spiced oil mixture into small bowl; whisk in yogurt and set aside for sauce. 
  • Place chicken on large rimmed baking sheet. Rub 2 tablespoons of the spiced oil mixture over the chicken. Add the beans, tomatoes, and 1/2 cup of cilantro to the remaining spiced oil mixture; toss to coat. Pour the bean mixture around the chicken. Sprinkle everything generously with salt and pepper.
  • Roast until chicken is cooked through, about 20 minutes. Sprinkle with the remaining 1/2 cup of cilantro. Serve with the yogurt sauce.



Ashley