Best Roast Chicken Breasts With Garbanzo Beans Tomatoes And Paprika Recipes

CHICKEN BREASTS WITH GARBANZO BEANS, TOMATOES AND SMOKED PAPRIKA

Chicken Breasts With Garbanzo Beans, Tomatoes and Smoked Paprika image

Intensely flavored chicken breasts. Attractive, colourful one dish meal. Best prepared in advance, but cooked last minute, making it an ideal dish for entertaining. Prep time includes marinating time. Adapted from Bon Appetit, May 2008.

Provided by one_of_t2

Categories One Dish Meal

Time 4h30m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

8 garlic cloves (chopped)
2 tablespoons smoked paprika
2 teaspoons ground cumin
1 teaspoon dry crushed red pepper
1/4 cup extra virgin olive oil
1 cup low-fat plain yogurt
2 (15 ounce) cans garbanzo beans (chickpeas, drained)
3 cups cherry tomatoes (cut in half)
2 cups frozen corn
8 skinless chicken breast halves
1 cup fresh cilantro (chopped, divided)

Steps:

Ideally prepare several hours or all day in advance for flavours to marinate.
Make spice mixture: mix first 4 ingredients and divide in half. Be sure to use smoked paprika. It is the key ingredient!
Mix 1/2 of spice mixture with olive oil. Set other half aside.
Add 1 TBSP of oil mixture to the yogurt. Mix and put in refrigerator. Tip: yogurt mixture is very good. Consider making more, using some extra oil mixture.
In a separate bowl, mix chickpeas, tomatoes, corn, second half of spice mixture and 1/2 of the chopped cilantro. Set aside to marinate.
Place chicken breasts in oil mixture and toss to coat. Set aside to marinate.
When you are ready to cook, preheat oven to 450 degrees.
Place chicken in a pan and pour the bean mixture over and around it.
Roast chicken until thoroughly cooked (about 20 minutes).
Transfer chicken to plates, spooning bean mixture over it. Sprinkle with remaining fresh cilantro. Serve with yogurt mixture.
If there are any leftovers, place shredded chicken and bean sauce in pita bread and top with yogurt sauce.

Nutrition Facts : Calories 405.6, Fat 10.6, SaturatedFat 1.8, Cholesterol 69.7, Sodium 419.5, Carbohydrate 42.9, Fiber 7.2, Sugar 7.6, Protein 36.2

LEMON-PAPRIKA CHICKEN WITH CHICKPEAS AND COUSCOUS

Lemon-Paprika Chicken with Chickpeas and Couscous image

This recipe is inspired by the flavors of the Lebanese dish "Shish Tawook" which is a classic marinated grilled chicken kebab recipe. This version uses fewer ingredients but is still loaded with flavor, with the marinade also acting as a delicious sauce tossed with couscous and chickpeas.

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/4 cup fresh lemon juice, plus lemon wedges for serving
1 tablespoon tomato paste
3 tablespoons extra-virgin olive oil
2 teaspoons paprika
2 teaspoons chopped fresh thyme
3 cloves garlic, finely chopped
Kosher salt and freshly ground pepper
4 skinless, boneless chicken breasts (6 to 8 ounces each)
1 15-ounce can chickpeas (not drained)
1 red bell pepper, chopped
3/4 cup couscous
2 tablespoons chopped fresh parsley

Steps:

Preheat the oven to 375˚ F. Whisk the lemon juice, tomato paste, 2 tablespoons olive oil, the paprika, thyme, garlic and 1/2 teaspoon each salt and pepper in a small bowl. Pat the chicken dry with paper towels; season with salt and pepper. Rub the chicken with 3 tablespoons of the lemon-paprika mixture to evenly coat.
Heat the remaining 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the chicken and cook until browned on one side, about 5 minutes. Meanwhile, remove 3 tablespoons liquid from the can of chickpeas and transfer to a medium bowl. Drain and rinse the chickpeas. Add to the bowl with the chickpea liquid and add the remaining lemon-paprika mixture and the bell pepper; toss. Flip the chicken and scatter the chickpea mixture around the chicken, scraping any liquid into the pan. Transfer the skillet to the oven and roast until the chicken is cooked through, 8 to 12 minutes.
Meanwhile, cook the couscous as the label directs. Fluff the couscous with a fork.
Remove the chicken to a plate. Add the couscous to the chickpea mixture and stir together to absorb the pan sauce; season with salt and pepper. Slice the chicken and divide among plates along with the couscous-chickpea mixture. Top with the parsley and serve with lemon wedges.

Nutrition Facts : Calories 580, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 145 milligrams, Sodium 646 milligrams, Carbohydrate 47 grams, Fiber 8 grams, Protein 55 grams, Sugar 6 grams

ROAST CHICKEN BREASTS WITH GARBANZO BEANS, TOMATOES AND PAPRIKA

Roast Chicken Breasts With Garbanzo Beans, Tomatoes and Paprika image

This is recipe is from Bon Appetit magazine. Be sure to use smoked paprika - it makes all the difference. I use fat free Greek yogurt.

Provided by Dona England

Categories Poultry

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup olive oil
4 garlic cloves, pressed
1 tablespoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon dried crushed red pepper flakes
1/2 cup Greek yogurt
4 chicken breast halves, with bone in
1 (15 ounce) can garbanzo beans, drained
1 (12 ounce) container cherry tomatoes
1 cup chopped fresh cilantro leaves, divided use

Steps:

Preheat oven to 450.
Mix first 5 ingredients in a medium bowl.
Pour 1 teaspoon spiced oil mixture into a small bowl; whisk in yogurt and set aside for sauce.
Place chicken on large rimmed baking sheet.
Rub 2 tablespoons spiced oil mixture over chicken.
To remaining oil mixture in bowl add beans, tomatoes and 1/2 cup chopped chilantro. Toss to coat.
Pour bean mixture around chicken.
Sprinkle generously with salt and pepper.
Roast until chicken is cooked through 30 to 40 minutes.
Sprinkle with remaining 1/2 cup cilantro.
Transfer chicken to plates.
Spoon bean mixture over chicken.
Serve with yogurt sauce.