Juicy tomatoes (and a ton of garlic!) create a built-in sauce for the chicken as everything roasts together on one sheet pan.
TOTAL TIME: 20
12 oz. cherry or grape tomatoes
8 cloves garlic, smashed, in their skins
1 15-oz can chickpeas, rinsed
3 tbsp. olive oil, divided
Kosher salt and pepper
4 6-oz boneless, skinless chicken breasts
2 tsp. paprika
Heat oven to 425°F. On a rimmed baking sheet, toss tomatoes, garlic and chickpeas with 2 tablespoons oil and 1/4 teaspoon each salt and pepper. Roast 10 minutes.
Meanwhile, heat remaining tablespoon oil in large skillet on medium. Season chicken with paprika and 1/2 teaspoon each salt and pepper and cook until golden brown on one side, 5 to 6 minutes. Flip and cook 1 minute more. Transfer to baking sheet with tomatoes and chickpeas and roast until cooked through, 6 minutes more. Before serving, discard garlic skins.