PAPRIKA CHICKEN WITH CRISPY CHICKPEAS AND TOMATOES

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

CAL/SERVING: 390

YIELDS: 4


INGREDIENTS

  • 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

METHOD

  1. 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.

  2. 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.

0 views0 comments