Roast Chicken Breasts with Garbanzo Beans, Tomatoes, and Paprika
Ok, you know what? That is entirely too long of a name. Plus, where's the mystery?
I'm going to re-name this:
Fancy Red Chicken
1/4 cup extra-virgin olive oil (this is not a good diet dinner)
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 (I used three because chicken breasts don't come in even numbers where I shop)**
1 15-ounce can garbanzo beans (chickpeas), drained
1 12-ounce container cherry tomatoes, halved (the tomatoes, not the container)
1 cup chopped fresh cilantro, divided
*Y'all know that smoked paprika is different from regular paprika, right? Oddly enough, Whole Foods didn't have any, but HEB did. Go figure.
**Why do you think that is? Chickens come with an even number of breasts, so why would you package them in odd numbers? Crazy.
- Preheat the oven to 450.
- Mix the olive oil, garlic, paprika, cumin, and pepper into a very devilish looking sauce stuff.
- Whisk 1 tsp of the stuff into the yogurt and then stick it in the fridge for later.
- Put the chicken in a baking dish and rub about 2 tbsp of the sauce stuff on it.
- Add the chickpeas, tomatoes, and half of the cilantro to the rest of the sauce and mix it up.
- Pour the chickpea mixture around the chicken and liberally salt and pepper the whole thing.
- Roast until chicken is done, about 20-30 minutes.
- Serve topped with the rest of the cilantro and the yogurt sauce.