Chicken Breasts With Garbanzo Beans, Tomatoes and Smoked Paprika
- Ready In:
- 4hrs 30mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 8 garlic cloves (chopped)
- 2 tablespoons smoked paprika
- 2 teaspoons ground cumin
- 1 teaspoon dry crushed red pepper
- 1⁄4 cup extra virgin olive oil
- 1 cup low-fat plain yogurt
- 2 (15 ounce) cans garbanzo beans (chickpeas, drained)
- 3 cups cherry tomatoes (cut in half)
- 2 cups frozen corn
- 8 skinless chicken breast halves
- 1 cup fresh cilantro (chopped, divided)
directions
- Ideally prepare several hours or all day in advance for flavours to marinate.
- Make spice mixture: mix first 4 ingredients and divide in half. Be sure to use smoked paprika. It is the key ingredient!
- Mix 1/2 of spice mixture with olive oil. Set other half aside.
- Add 1 TBSP of oil mixture to the yogurt. Mix and put in refrigerator. Tip: yogurt mixture is very good. Consider making more, using some extra oil mixture.
- In a separate bowl, mix chickpeas, tomatoes, corn, second half of spice mixture and 1/2 of the chopped cilantro. Set aside to marinate.
- Place chicken breasts in oil mixture and toss to coat. Set aside to marinate.
- When you are ready to cook, preheat oven to 450 degrees.
- Place chicken in a pan and pour the bean mixture over and around it.
- Roast chicken until thoroughly cooked (about 20 minutes).
- Transfer chicken to plates, spooning bean mixture over it. Sprinkle with remaining fresh cilantro. Serve with yogurt mixture.
- If there are any leftovers, place shredded chicken and bean sauce in pita bread and top with yogurt sauce.
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RECIPE SUBMITTED BY
one_of_t2
United States