Roast Chicken Breasts with Garbanzo Beans, Tomatoes, and Paprika

spanish/portuguese sandwich chicken tomato roast kid-friendly quick & easy high fiber dinner chickpea fall spring winter family reunion healthy potluck bon appétit quick and healthy wheat/gluten-free peanut free tree nut free soy free no sugar added small plates

The Bon Appétit Test Kitchen

Makes 4 servings

Source

Ingredients

1/4 cup extra-virgin olive oil

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

1 15-ounce can garbanzo beans (chickpeas), drained

1 12-ounce container cherry tomatoes

1 cup chopped fresh cilantro, divided

Method

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 generously 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.

*Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda.com.