Roast Chicken Breasts with Garbanzo Beans, Tomatoes, and Paprika

By sarahbirken

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

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
• Read More http://www.epicurious.com/recipes/food/views/Roast-Chicken-Breasts-with-Garbanzo-Beans-Tomatoes-and-Paprika-242113#ixzz15JSCsKUn

Preparation

Step 1

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.