Wednesday, December 12, 2012

Roasted Chicken Breast w/ Garbanzo Beans, Tomatoes and Paprika


Chickpeas are so special that they get two names. I once read an article that talks about why they're called by both names. It's got something to do with the pronunciation in French... Latin.... maybe it was Spanish. Well, the point is, whatever you call them, they're very tasty. (Aren't you glad you asked?)

I used chicken thighs in the roasted chicken breasts w/ garbanzo beans, tomatoes &; paprika recipe. I enjoyed it the first time and the leftovers were even better. It was very easy to make. The yogurt sauce was flavorful. (I used sour cream because I still haven't gotten over my Greek yogurt hangup.) I had it with a side of couscous. Honestly, even if I wasn't making this chicken, I'd save the recipe and make the garbanzo beans and tomatoes as a healthy, creative side dish.


Two years later I am coming back to review this recipe and write this blog post. And I have made this dish probably 15 times since then. It's quick, easy, beautiful and delicious and I usually serve it with couscous. Don't skip the yogurt sauce either - one of the best bites is one with a little bit of everything. 

Good smoked paprika is worth hunting out. I find it for a good price and quality at places like Marshall's and TJ Maxx.

Roast Chicken Breasts with Garbanzo Beans, Tomatoes, and Paprika from

Yield: Makes 4 servings
Active Time: 15 minutes
Total Time: 35 minutes

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.

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.

*Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from

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