Roasted Chicken Breasts with Tomatoes and Chickpeas. Transfer chicken to serving plates or a platter and spoon the beans and tomatoes over. Garnish with cilantro and serve with yogurt sauce. This Roasted Chicken Breasts with Tomatoes and Garbanzo Beans dish is such an amazing and healthy Weight Watchers recipe that boasts tender, juicy chicken that is wonderfully seasoned, and yet it is incredibly simple to make.

Place the chicken on a rimmed sheet or baking dish large enough to accommodate all the pieces without overlap. Pour the mixture around the chicken pieces. You want the chickpeas to have a chance to crisp up a bit in the oven. You can have Roasted Chicken Breasts with Tomatoes and Chickpeas using 11 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Roasted Chicken Breasts with Tomatoes and Chickpeas

You need 1 Tbsp of & 1 tsp paprika.
You need 1 tsp of cumin.
It's 2 tsp of kosher salt, divided.
Prepare 1 tsp of freshly ground black pepper.
Prepare 1 c. of Greek whole milk yogurt.
It's 4 of large skinless chicken breasts (if they are very large I cut them in half).
Prepare 2 c. of grape tomatoes.
It's 1 can of chickpeas, drained and rinsed.
You need 1 c. of Italian parsley.
Prepare 5 Tbsp of olive oil.
Prepare 4 of garlic cloves, minced.

Other than that, keep the ingredients in fairly big chunks. Remove the chicken from the bag and discard the marinade. This simple baked chicken packs a ton of flavor atop a nice, toasty mixture of beans, tomatoes, and herbs. Since the chicken cooks on top of the vegetables, its juice add to the sauciness of the burst, roasted tomatoes, the buttery olives, and the tender creamy beans.

Roasted Chicken Breasts with Tomatoes and Chickpeas instructions

Preheat oven to 450.
Whisk oil, garlic, paprika, cumin, 1 tsp salt, and pepper in a small bowl. Transfer 1 Tbsp of the oil mixture to another bowl and whisk in the yogurt. Set aside..
Place chicken pieces on a rimmed baking sheet or in a roasting pan. Rub all over with 2 Tbsp of the oil. Place tomatoes, chickpeas and half of the parsley in a bowl. Add remaining oil and stir to coat. Pour onto the baking sheet around the chicken. Turn to coat the chicken with any extra oil. Sprinkle with 1 tsp salt..
Roast chicken in oven until cooked through, 20-30 minutes. Serve 1-2 chicken pieces, with tomatoes and beans spooned over. Garnish with parsley and yogurt sauce..

A little bit of lemon zest makes a lovely finish. The entire combination is just as satisfying as it is visually pleasing. Heat oil in a large cast-iron skillet over medium-high heat. Salt and pepper the chicken breasts. Tuscan Kale and Fusilli Soup TruRoots.