Roast Chicken with Garbanzo Beans, Tomatoes, And Paprika

Ingredients

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Garlic

  Raw

  4 clove or 12g

• Paprika

  Spices

  1 tbsp or 7g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Cayenne pepper

  Spices, red or cayenne

  ½ tsp or 0.9g

• Nonfat greek yogurt

  Nonfat, plain

  ½ cup or 120g

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  2 cup or 480g

• Cherry tomatoes

  Red, ripe, raw, year round average

  1 cup cherry tomatoes or 149g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Fresh cilantro

  Coriander leaves, raw

  1 cup or 16g

Directions

1. Preheat the oven to 450°F. In a medium bowl, mix olive oil, garlic, paprika, ground cumin, and cayenne pepper. Pour 1 teaspoon of this spiced oil mixture into a small bowl, whisk in yogurt, and set aside for the sauce.
2. Place the chicken on a large rimmed baking sheet. Rub 2 tablespoons of the spiced oil mixture over the chicken. Add chickpeas, cherry tomatoes, and 1/2 cup cilantro to the remaining spiced oil mixture and toss to coat. Arrange the bean mixture around the chicken. Season everything generously with salt and pepper.
3. Roast in the oven until the chicken is cooked through, about 20 minutes. Sprinkle with the remaining 1/2 cup cilantro. Transfer the chicken to plates and spoon the bean mixture over. Serve with the yogurt sauce.