Tuesday, September 13, 2011

Reader's Recipe: Roast Chicken Breast with Garbanzo Beans, Tomatoes and Paprika for the Whole Family

Here is this weeks featured Reader's Recipe post from Amy. I can't wait to make this! Thanks Amy :)

Here is a recipe that we make pretty regularly in our rotation. My best friend in NYC gave it to me and since everything she makes is fabulous, I had to try it. Super easy to make and looks good too! We feed this to Lily and she really likes it. We also do a side of cous cous and sometimes pita bread. Enjoy!

Roast Chicken Breasts with Garbanzo Beans, Tomatoes, and Paprika
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

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 (unless you are serving to a baby then wait to do this until you serve your own plate)
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.

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