Roasted Chicken Breasts with Chickpeas, Tomatoes and Paprika

Roasted Chicken Breasts with Chickpeas, Tomatoes and Paprika

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


  • 1/4 cup extra virgin olive oil
  • 4 cloves garlic, pressed
  • 1 tablespoon paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup plain yogurt
  • 4 bone-in chicken breast halves
  • 1 (15-ounce) can chickpeas (garbanzo beans), drained
  • 12 ounces cherry tomatoes
  • 1/4 cup chopped fresh cilantro, divided
  • Salt and pepper, to taste


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 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.

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