Roast Chicken with Garbanzo Beans, Tomatoes, And Paprika

Ingredients

• Olive oil

  Salad or cooking

  ¼ cup 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

• Plain yogurt

  Whole milk, 8 grams protein per 8 ounce

  ½ cup or 123g

• Chicken breast

  Broilers or fryers, meat only, raw

  14 oz or 397g

• Chickpeas

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

  15 oz or 425g

• 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 oven to 450 degrees F. Mix first 5 ingredients in medium bowl. Pour 1 teaspoon spiced oil mixture into small bowl; whisk in yogurt and set aside for sauce.
2. 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.
3. 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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