| 12 | 75 | 822 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 45 min | 30 min | 4 |
| 5 tbsp | Extra virgin olive oil |
| 4 clove(s) | Garlic |
| 1 tbsp | Paprika, smoked |
| 1 tsp | Paprika, sweet |
| 1 tsp | Cumin |
| 2 tsp | Salt (divided) |
| 1 tsp | Black pepper (freshly ground) |
| 1 cup | Greek yogurt, plain, 5% M.F., Liberte (You can use any other brand but make sure it's full fat) |
| 4 breast | Chicken breast, with skin (deboned) |
| 2 cup | Grape tomato (s) |
| 1 can (15oz) | Chickpeas, canned, drained (drained and rinsed) |
| 1 cup | Cilantro (coriander) (divided) |
Heat oven to 450°F.
Whisk oil, garlic, paprikas, cumin, half the salt, pepper and crushed red pepper in a small bowl. Transfer 1/5 of the oil to another bowl and whisk in the yogurt. Set aside until serving.
Place chicken, skin-side up, on a rimmed baking sheet. Rub all over and between skin and meat with 2/5 of the oil. Place tomatoes, chickpeas and half of the cilantro 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. Be sure to keep the skin side up for roasting. Sprinkle with the rest of the salt.
Roast chicken in oven until cooked through, 20 to 30 minutes. Transfer chicken to serving plates or a platter and spoon the beans and tomatoes over. Garnish with cilantro and serve with yogurt sauce.
| Meat | 3.0 |
| Meat Alternative | 0.6 |
| Milk Alternative | 0.3 |
| Vegetables | 2.5 |
