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.

Ingredients

Preparation

Preheat oven to 450° F.

Mix olive oil, garlic, paprika, cumin and red pepper flakes in a bowl. Mix 1 teaspoon spice-oil mixture with yogurt in a separate bowl and set aside for the sauce.

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

To remaining spice-oil mixture, add chickpeas, tomatoes and 2 tablespoons cilantro. Toss to coat. Pour chickpea mixture around chicken. Sprinkle generously with salt and pepper.

Roast chicken until it is cooked through (an instant-read thermometer inserted into the thickest part registers 165° F), about 20 minutes. Sprinkle with remaining 2 tablespoons 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

More about: chicken, garbanzo beans, tomatoes

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