Roast Chicken Breast with Garbanzo Beans and Cherry Tomatoes

This is one of my favorite tried-and-true recipes — Roast Chicken Breasts with Garbanzo Beans and Cherry Tomatoes. It's from the Bon Appétit Test Kitchen, but I ran across it on Pinterest a couple of years ago in my quest to find recipes that are different and healthy. 

This is an easy chicken recipe that is delicious and filling while keeping within your New Year's resolution to eat healthy! The garbanzo beans add a nutty source of protein in addition to the chicken, and the tomatoes provide a savory pop of flavor. I enjoy the cilantro as a garnish, but if cilantro tickles your palette in all the wrong ways, feel free to leave it off or substitute Italian parsley. 

I like to serve this with brown or long grain white rice, but it would go well with a green salad, too!

I've made a few tweaks to this recipe, such as using boneless skinless breasts instead of bone-in breasts with the skin, and adjusting the oil, salt and yogurt amounts. Refer to the link above for the original recipe. 


Smoky Roasted Chicken Breast

• 5 tablespoons extra-virgin olive oil
• 4 garlic cloves, pressed or minced
• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon dried crushed red pepper or red pepper flakes
• 2 teaspoons salt, evenly divided
• 1 teaspoon black pepper
• 1 cup plain Greek yogurt
• 4 boneless, skinless chicken breasts (from 1907 Meat Co.!)
• 1 15 oz. can garbanzo beans
• 1 12 oz. container cherry tomatoes
• 1 cup chopped fresh cilantro

Preheat oven to 450°F.
Mix oil, garlic, paprika, cumin, red pepper, black pepper and 1 teaspoon salt in a medium bowl. Pour 1 tablespoon into separate bowl and whisk in yogurt. Refrigerate yogurt mixture until serving.
Line a large baking sheet with foil or parchment paper for easy cleanup. Rub 2 tablespoons of the oil mixture on both sides of the chicken breasts. I like to cut the chicken breasts in half for more even cooking and easy leftovers, but you can also leave them whole. 
Add tomatoes and garbanzo beans to the remaining oil mixture and stir to coat, adding a little more oil if needed. Pour tomatoes and garbanzo beans onto the baking sheet, making sure not to cover the chicken breasts. Shake pan or use a spatula or spoon to evenly distribute them across the pan. Sprinkle half of the chopped cilantro over the chicken, tomatoes and garbanzo beans.
Roast until chicken is cooked through and internal temperature reaches 165°F, about 20 minutes. 
Serve with rice or salad, yogurt sauce and cilantro garnish. 

* Leftovers: Store yogurt sauce separately from chicken, tomatoes and garbanzo beans. Cut the chicken into bite-sized pieces before storing to make reheating easier. 

Enjoy, and let us know how it turns out! 

Sally Asher is the Communications Coordinator at 1907 Meat Co.