Paprika Chicken With Crispy Chickpeas and Tomatoes

Name: Paprika Chicken With Crispy Chickpeas and Tomatoes
Prep time: 10 min
Total time: 20 min
Yield: 4 serving(s)
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

Double the protein, double the flavor.

By Kate Merker and Taylor MurrayPublished: Jan 6, 2022

3 Ratings

mike garten

Yields:

4 serving(s)

Prep Time:

10 mins

Total Time:

20 mins

Cal/Serv:

390

Jump to recipe

Juicy tomatoes (and a ton of garlic!) create a built-in sauce for the chicken as everything roasts together on one sheet pan.

Advertisement - Continue Reading Below

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

Directions

1. Step 1Heat 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. Step 2Meanwhile, 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.

NUTRITIONAL INFORMATION (per serving): About 390 calories, 16 g fat (2.5 g saturated), 40 g protein, 590 mg sodium, 21 g carbohydrates, 6 g fiber

Did you make this recipe? Comment below!

Advertisement - Continue Reading Below