Roasted Chicken Breasts with Chickpeas, Tomatoes and Paprika

Serves: 4

Your rating: None (6 votes)

These ingredients are:
corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Use leftovers for sandwiches: Stuff shredded chicken, chickpeas and tomatoes in pita bread and top with the yogurt sauce.



Preheat oven to 450° F.

Mix olive oil, garlic, paprika, cumin and red pepper in a medium bowl. Pour 1 teaspoon spiced oil mixture into a small bowl; whisk in yogurt and set aside for sauce.

Place chicken on a large, rimmed baking sheet. Rub 2 tablespoons spiced oil mixture over chicken.

To remaining spiced oil mixture, add chickpea, tomatoes and 1/2 cup cilantro. Toss to coat. Pour chickpea mixture around chicken. Sprinkle generously with salt and pepper.

Roast until chicken is cooked through, about 20 minutes. Sprinkle with remaining 1/2 cup cilantro. Transfer chicken to plates. Spoon chickpea mixture over chicken and serve with yogurt sauce.

Each serving: 310 cal, 17g fat (2.5g sat), 40mg chol, 210mg sodium, 20g carb, 5g fiber, 20g protein

Source: Sound Consumer, March 2013

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More about: chicken, garbanzo beans, tomatoes


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