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Sunday, February 15, 2009

Paprika Roasted Chicken with Cherry Tomatoes & Garbanzos

This is a very easy and quick chicken recipe that I love. It has a bit of a Moroccan feel to it because of the cumin and paprika. The greek yogurt sauce adds great creaminess without the cream!!

1/4 cup extra virgin olive oil
4 cloves of garlic, pressed or minced
1 tbsp smoked paprika
1 tsp cumin
1/2 tsp crushed red pepper (or more for a little more spice)
1/2 plain Greek yogurt
4 chicken breasts pounded to 1/4 - 1/2 inch thick
1 15 oz can of garbanzo beans/chickpeas
1 12 oz container of cherry tomatoes
1 cup chopped cilantro

1. Preheat oven to 450 degrees.

2. Mix first 5 ingredients in a medium bowl.

3. Pour 1 tbsp of the mixture into a small bowl and combine with the yogurt. Set aside.

4. Place chicken in a large baking dish and generously brush with the oil mixture on all sides.

5. Add the beans, tomatoes, and 1/2 cup of the cilantro to the remaining oil mixture and toss to coat.

6. Pour the mixture into the baking dish around the chicken. Sprinkle generously with salt and pepper.

7. Roast the chicken until cooked through, about 15 minutes depending on the thickness of the breasts.

8. When done, sprinkle with remaining cilantro and serve with the yogurt sauce on the side.

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