I will tell you this – I have never been led astray by a Bon Appetit recipe. I really only ever change them up if I am certain of the ingredients. Today, I found this recipe for roast chicken breasts with garbanzo beans, tomatoes, and paprika and thought, “I could totally make that”. However, that’s not a meal in itself, so I added spinach and rice pilaf. A set of recipes follows; I’m just going to say this — the yogurt sauce is amazing. I’m not usually one to expound the virtues of something like yogurt sauce… but this one’s worth it.
Roast Chicken Breasts with Garbanzo Beans, Tomatoes, Spinach and Rice Pilaf
Time: took me about an hour and a half to do everything, mostly because it was a new recipe.
Serves: 4 people, at least once, with possible leftovers for lunch
1/4 cup extra-virgin olive oil
4 garlic cloves, pressed
1 tablespoon smoked paprika
1 teaspoon ground cumin
6 oz plain Greek yogurt (like 1 container of 2% fat Chobani)
2 boneless, skinless chicken breasts, cut into 4-6 pieces of even thickness
1 15-ounce can garbanzo beans (chickpeas), drained
1 12-ounce container cherry tomatoes
1 handful chopped fresh parsley, divided
2 medium carrots, sliced
2 large bunches of fresh spinach, rinsed well
4 garlic cloves, chopped and divided
1/2 cup of white wine, divided
Trader Joe’s Orzo & Rice Pilaf (cooked as per directions, omitting the seasoning, just add salt)
Preheat oven to 450°. Mix first 4 ingredients in medium bowl. Whisk 1 teaspoon spiced oil mixture into yogurt. Place chicken on large rimmed baking sheet. Rub 3 teaspoons spiced oil mixture over chicken. In a large bowl, mix beans, tomatoes, carrots and half the parsley with most of remaining spiced oil mixture (I eyeballed it and had a little left over). Pour bean mixture around chicken. Sprinkle everything generously with salt and pepper, squeeze some lemon juice on top. Roast covered about 20 minutes, then uncovered about 20 mins. Sprinkle with 1/2 cup cilantro. Transfer chicken to plates. Spoon bean mixture over. Serve with yogurt sauce.
Meanwhile, saute 2 cloves of garlic in 1/4 cup of white wine for 2 mins, then add 1 bunch of clean spinach, and cook on low heat, covered, until it wilts. Add salt and pepper to taste. Repeat with the second bunch. Yes, this is what you get from two bunches when it’s all wilted. Not much at all… but full of healthy good-for-you-ness!
Arrange delightfully on a plate and enjoy!