Roast chicken with garbanzo beans, tomatoes and paprika
Explore a mouth-watering Roast Chicken with Garbanzo Beans, Tomatoes, and Paprika recipe! Immerse your senses in this delightful blend of savory spices, juicy cherry tomatoes, and protein-packed chickpeas, all paired with succulent chicken breasts. Perfectly seasoned with garlic, ground cumin, and a hint of red pepper, this dish is topped with a refreshing dollop of Greek yogurt and fresh coriander leaves. An easy-to-follow, healthy, and flavorful meal that promises to impress your taste buds.
- 24 Apr 2024
- Cook time 20 min
- Prep time 15 min
- 4 Servings
- 12 Ingredients
Roast chicken with garbanzo beans, tomatoes, and paprika is a delightful and nutritious dish that combines the robustness of seasoned chicken with the freshness of cherry tomatoes and the earthiness of garbanzo beans. This Mediterranean-inspired recipe is easy to prepare and packed with flavor, making it perfect for a weeknight dinner or a casual weekend meal.
Ingredients:
Instructions:
Preheat your oven to 400°F (200°C).
- In a large bowl, mix the olive oil, minced garlic, paprika, ground cumin, and red pepper.
- Add the Greek yogurt into the bowl and stir until well combined.
- Cut the chicken breasts into thick strips or chunks.
- Add the chicken pieces into the marinade bowl, making sure each piece is thoroughly coated.
- Cover the bowl and let the chicken marinate for at least 15-30 minutes. For best results, marinate for up to 2 hours in the refrigerator.
- While the chicken is marinating, place the drained and rinsed chickpeas and the cherry tomatoes in a large baking dish.
- Drizzle with a bit of olive oil and season with a dash of salt and black pepper. Toss everything together so the chickpeas and tomatoes are coated.
- Once the chicken has marinated, place it over the chickpeas and cherry tomatoes in the baking dish.
- Pour any remaining marinade over the top of the chicken for added flavor.
- Place the baking dish in the preheated oven and roast for 25-30 minutes, or until the chicken pieces are fully cooked and have reached an internal temperature of 165°F (74°C).
- Stir the chickpeas and tomatoes occasionally to ensure they cook evenly and absorb the flavors.
- Once done, remove the baking dish from the oven.
- Sprinkle the chopped coriander leaves over the roasted chicken and vegetables.
- Serve hot with your favorite side dish, like rice, quinoa, or a fresh salad.
Tips:
- For a deeper flavor, marinate the chicken in the yogurt and spice mixture for at least an hour or overnight if possible.
- Ensure the chicken breasts are evenly coated with the spice mixture for consistent taste.
- You can use an oven-safe skillet to both sear the chicken on the stovetop and transfer it directly to the oven, reducing the number of dishes to clean.
- Add a squeeze of fresh lemon juice over the finished dish for a burst of freshness.
- Garnish with extra fresh coriander leaves for added color and flavor.
With its vibrant colors and enticing aromas, roast chicken with garbanzo beans, tomatoes, and paprika is a surefire way to impress at the dinner table. The combination of spices and roasted ingredients creates a harmonious blend of flavors that is both comforting and exciting. Whether you're cooking for family or friends, this dish is sure to be a hit.
| Nutrition Facts | |
|---|---|
| Serving Size | 290 grams |
| Energy | |
| Calories 260kcal | 10% |
| Protein | |
| Protein 30g | 21% |
| Carbohydrates | |
| Carbohydrates 20g | 6% |
| Fiber 6g | 16% |
| Sugar 5g | 5% |
| Fat | |
| Fat 20g | 24% |
| Saturated 3.47g | 12% |
| Cholesterol 80mg | - |
| Vitamins | |
| Vitamin A 77ug | 8% |
| Choline 120mg | 21% |
| Vitamin B1 0.17mg | 14% |
| Vitamin B2 0.31mg | 24% |
| Vitamin B3 10mg | 64% |
| Vitamin B6 1.44mg | 85% |
| Vitamin B9 44ug | 11% |
| Vitamin B12 0.44ug | 18% |
| Vitamin C 6mg | 6% |
| Vitamin E 1.56mg | 10% |
| Vitamin K 8ug | 6% |
| Minerals | |
| Calcium, Ca 90mg | 7% |
| Copper, Cu 0.26mg | 0% |
| Iron, Fe 2.71mg | 25% |
| Magnesium, Mg 70mg | 17% |
| Phosphorus, P 360mg | 29% |
| Potassium, K 690mg | 20% |
| Selenium, Se 27ug | 51% |
| Sodium, Na 240mg | 16% |
| Zinc, Zn 1.78mg | 16% |
| Water | |
| Water 220g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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