Roast Chicken Breasts With Chickpeas, Tomatoes & Blue Cheese

Submitted by rpgaymer

"This is a beautiful dish that can be thrown together in a half hour, but the flavor and presentation makes it seem like it took far longer to prepare."

 

• Ready In: 30mins
• Ingredients: 12
• Serves: 4

ingredients

• 3 -5 tablespoons olive oil
• 4 garlic cloves, pressed
• 1 tablespoon paprika
• 1 teaspoon cumin
• 1⁄2 teaspoon red pepper flakes
• 1 teaspoon salt
• 1⁄4 teaspoon pepper
• 4 chicken breast halves
• 1 (15 ounce) can chickpeas, drained
• 1 pint grape tomatoes
• 4 ounces blue cheese, crumbled
• 2 cups baby arugula

directions

1. Preheat oven to 450°.
2. Mix the olive oil, garlic, paprika, cumin, red pepper flakes, salt and pepper in a bowl.
3. Place chicken on large rimmed baking sheet. Cover with oil mixture and toss to combine well. Add chickpeas and tomatoes and stir until everything is well-coated with the spiced oil.
4. Roast for 15 minutes. Remove from oven, then top with the blue cheese and arugula. Cook in the oven for a further 5 minutes, or until the arugula has wilted and the chicken is cooked through.

Reviews

[DailyInspiration]

We really enjoyed this dish; especially the smoky paprika-spiced oil. The spices really complimented the tomatoes and chickpeas and of course, the chicken. Liked the addition of the blue cheese as it added a nice touch to the roasted tomatoes. It's really a complete meal with the peppery arugula, but we did serve it along with another veggie. Made for PRMR, March, 2013.