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

• Plain yogurt

  Low fat, 12 grams protein per 8 ounce

  ½ cup or 123g

• 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 oven to 450°F. Mix olive oil, garlic, paprika, ground cumin, and cayenne pepper in a medium bowl. Pour 1 teaspoon of this spiced oil mixture into a small bowl; whisk in yogurt and set aside for sauce.
2. Place 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; toss to coat. Pour the bean mixture around the chicken. Sprinkle everything generously with salt and pepper.
3. Roast until the chicken is cooked through, about 20 minutes. Sprinkle with the remaining 1/2 cup cilantro. Transfer chicken to plates and spoon the bean mixture over. Serve with the yogurt sauce.

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