Paprika Chicken with Crispy Chickpeas and Tomatoes
Ingredients
- 12 oz tomatoes
- 8 cloves garlic, smashed, in their skins
- 1 (15-oz) can chickpeas, rinsed
- 3 Tbsp olive oil, divided
- Kosher salt
- Pepper
- 4 (6-oz) boneless, skinless chicken breasts
- 2 tsp paprika
Instructions
- Heat oven to 425°F. On rimmed baking sheet, toss tomatoes, garlic and chickpeas with 2 Tbsp oil and ¼ tsp each salt and pepper. Roast 10 min.
- Heat remaining Tbsp oil in large skillet on medium. Season chicken with paprika and ½ tsp each salt and pepper and cook until golden brown on one side, 5 to 6 min. Flip and cook 1 min. more.
- Transfer to baking sheet with tomatoes and chickpeas and roast until cooked through, 6 min. more. Before serving, discard garlic skins.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
390
|
390
|
| Fat (g) | 16 | 16 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 40 | 40 |
| Carb (g) | 21 | 21 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 590 | 590 |
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