Roast Chicken Breasts with Garbanzo Beans, Tomatoes, and Paprika with Sauteed Spinach and Greek Yogurt

By á-40522

Ingredients

• 1/4 cup + 1 Tbsp. extra-virgin olive oil
• 2 garlic cloves, minced and divided into two piles
• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin
• 1/3 cup Greek yogurt
• 2 bone-in chicken breast halves
• 1 15-ounce can garbanzo beans
• 14 (or so) grape tomatoes
• 6 packed cups of spinach (use about 3/4 of your 9-oz bag)
• Kosher salt
• A hunk of sourdough bread

Details

Preparation time 30mins
Cooking time 50mins
Adapted from buzzfeed.com

Preparation

Step 1

Preheat oven to 450°. Measure and set out all of your ingredients. Mix 1/4 cup olive oil, half the garlic (one of the minced cloves), paprika, and cumin in medium bowl (you want the bowl to be big-ish because you will add stuff to it later). Pour 1 teaspoon of that spiced oil mixture into a small bowl; whisk in yogurt and set aside to use as a sauce. Place chicken on large rimmed baking sheet. Rub 2 tablespoons spiced oil mixture over chicken. Add beans and tomatoes 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.
When the chicken has been in the oven about 15 minutes, heat 1 tablespoon olive oil over medium heat in a large sauté pan. Add spinach and sauté until just beginning to wilt (about 3 minutes). Push the spinach to one side, add a little more olive oil and then add garlic. Stir together garlic and spinach and season with salt. Transfer chicken and spinach to plates. Spoon bean mixture over. Serve with yogurt sauce.