Roast Chicken Breasts with Garbanzo Beans, Tomatoes, and Paprika

4 Servings
Chicken Greek
Mild Greek Creamy Dinner Lunch Leftovers Chicken

1/4 cup extra-virgin ve oil
4 lic cloves pressed
1 tablespoon smoked rika (regular paprika is okay but smoked is better)
1 teaspoon ground in
1/2 teaspoon dried crushed pepper
1/2 cup Greek urt (or plain yogurt)
4 cken breast halves with bones
1 1 15-ounce can banzo beans drained
1 1 12-ounce container rry tomatoes
1 cup chopped fresh antro divided (use parsley instead if cilantro isn't your thing)

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 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.


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