Mediterranean Roasted Chicken Breasts with Tomatoes & Cannellini Beans

By lakecar

Ingredients

• Ingredients for the chicken:
• 1/3 cup extra-virgin olive oil
• 4 garlic cloves, pressed
• 1 teaspoon smoked paprika
• 1 teaspoon coriander
• 1 teaspoon oregano
• 1 teaspoon ground cumin
• 1 teaspoon curry powder
• 1 teaspoon sriracha chili sauce*
• 1 teaspoon kosher salt
• 1 medium lemon, very thinly sliced
• 4 chicken breast halves, boned, but with skin left on (You can use the whole breast with skin and bones, if desired.)
• 2 15 ounce cans cannellini beans, rinsed and drained
• 2 pints cherry tomatoes. I like to use one of yellow or orange just to make it pretty
• 1 cup chopped fresh cilantro, divided
• Ingredients for the sauce:
• 1/2 cup plain yogurt or Greek yogurt
• 1 medium ripe avocado, smoothly mashed
• Juice of 1 lemon
• 2 teaspoons extra virgin olive oil
• 1/2 teaspoon sea salt

Details

Servings 4
Adapted from thecafesucrefarine.com

Preparation

Step 1

Directions:
1. Preheat oven to 450°F. Mix first 9 ingredients in medium bowl.

2. Heat 1 tablespoon of olive oil in a large sauté pan. Rub each chicken breast with about 2 teaspoons of the olive oil/spice mixture. Place in heated pan, skin side down and sauté for several minutes until skin is golden brown. Remove from pan and place in a large oven-safe dish.

3. In a large bowl, combine remaining oil mixture with the beans, tomatoes, lemon slices and 1/2 cup cilantro, stirring gently to coat. Add to dish with chicken, surrounding chicken, but not covering. Sprinkle lightly with salt and pepper. Roast until chicken is cooked through, about 20-25 minutes. Sprinkle with 1/2 cup cilantro. Serve with Greek yogurt sauce.

Directions for the Greek yogurt sauce:
1. Combine all ingredients. If preparing ahead, cover with plastic wrap and refrigerate.

Directions:
1. Preheat oven to 450°F. Mix first 9 ingredients in medium bowl.

2. Heat 1 tablespoon of olive oil in a large sauté pan. Rub each chicken breast with about 2 teaspoons of the olive oil/spice mixture. Place in heated pan, skin side down and sauté for several minutes until skin is golden brown. Remove from pan and place in a large oven-safe dish.

3. In a large bowl, combine remaining oil mixture with the beans, tomatoes, lemon slices and 1/2 cup cilantro, stirring gently to coat. Add to dish with chicken, surrounding chicken, but not covering. Sprinkle lightly with salt and pepper. Roast until chicken is cooked through, about 20-25 minutes. Sprinkle with 1/2 cup cilantro. Serve with Greek yogurt sauce.

Directions for the Greek yogurt sauce:
1. Combine all ingredients. If preparing ahead, cover with plastic wrap and refrigerate.


Directions:
1. Preheat oven to 450°F. Mix first 9 ingredients in medium bowl.

2. Heat 1 tablespoon of olive oil in a large sauté pan. Rub each chicken breast with about 2 teaspoons of the olive oil/spice mixture. Place in heated pan, skin side down and sauté for several minutes until skin is golden brown. Remove from pan and place in a large oven-safe dish.

3. In a large bowl, combine remaining oil mixture with the beans, tomatoes, lemon slices and 1/2 cup cilantro, stirring gently to coat. Add to dish with chicken, surrounding chicken, but not covering. Sprinkle lightly with salt and pepper. Roast until chicken is cooked through, about 20-25 minutes. Sprinkle with 1/2 cup cilantro. Serve with Greek yogurt sauce.

Directions for the Greek yogurt sauce:
1. Combine all ingredients. If preparing ahead, cover with plastic wrap and refrigerate.

Serves 4-6 depending on how large the chicken breasts are.