Roast Chicken Breasts with Chick Peas and Tomatoes
We are pretty hard core Canadians in that we will use our barbecue to cook meals all through the winter. It is not unusual to see me in snow boots and a parka, while flipping burgers or manning grilled pizza. I love grilled food, but sometimes I love something roasted in the oven. I tried this recipe lately and my kids -- all three of them -- asked me to make it again. I call that a win.
1/3 cup extra-virgin olive oil
3 tsp garlic cloves, pressed
2 teaspoons ground cumin
3 tsp Old El Paso Hot & Spicy taco seasoning
1/2 cup Greek yogurt
4 chicken breasts
1 15-ounce can chick peas, drained
1 small container cherry tomatoes
1/2 cup chopped fresh cilantro
Preheat oven to 450°. Mix the first four ingredients in a bowl. Pour 2 teaspoons of that mixture into a small bowl, and whisk in yogurt.
Place chicken on a rimmed baking sheet and rub 2 Tablespoons of the oil mixture over chicken. Then add the beans, tomatoes, and 1/2 cup cilantro to the remaining oil mixture and toss to coat. Pour bean mixture on and around chicken.
Roast until chicken is cooked through, approximately 25 minutes. Transfer chicken to plates and spoon bean mixture over top of the chicken. Serve the yogurt sauce on the side.