A simple and healthy baked chicken recipe with fresh tomatoes and a slightly spicy paprika yogurt sauce.
Ingredients
Paprika Oil:
½Cupolive oil
2Tablespoonspaprika
1Tablespoonchili powder
2clovesgarlic chopped fine
Pinchof salt and pepper
Rest of the dish:
4boneless skinless chicken breasts
1Pintcherry tomatoes, or more if you just love tomatoes
2cans garbanzo beans
½Cupchopped cilantro, optional or as garnish
1CupGreek yogurt
Instructions
Whisk together all the paprika oil ingredients. Can be made in advance.
Add 1 tablespoon of the oil to the Greek yogurt and stir together. Store in the fridge until needed.
Take ⅔ of the oil and pour it generously over your chicken breasts. Every inch of them should covered with the rub.
Bake chicken at 350 degrees F. for about 30 minutes.
Open up your garbanzo beans, drain them, and dump them in this bowl along with the tomatoes and add the last of the paprika oil mixture. If you aren’t afraid of cilantro you can throw 1/4 Cup of that in now as well.
After your chicken has been cooking for 30 minutes, pull it out and pour your tomato and chickpea mixture evenly around the chicken.
Bake again for for 30 more minutes or until chicken is cooked.