Roast Chicken Breasts with Garbanzo Beans, Tomatoes, and Paprika

Another thing I have enjoyed about clean eating is that it has forced me to try new foods I never would have tried before. Case in point, I didn't think I liked garbanzo beans, but after trying this recipe, I realized I do! Thanks to my friend, Melissa, for sharing this recipe with me.

Roast Chicken Breasts with Garbanzo Beans, Tomatoes, and Paprika
From Epicurious

1/4 cup extra-virgin olive oil
4 garlic cloves, pressed
1 tablespoon paprika
1 teaspoon ground cumin
1/2 teaspoon dried crushed red pepper
1/2 cup plain yogurt or Greek yogurt
4 chicken breast halves with bones (I used regular boneless chicken breasts)
1 15-ounce can garbanzo beans (chickpeas), drained
1 12-ounce container cherry tomatoes
1 cup chopped fresh cilantro, divided

Preheat oven to 450°. Mix first 5 ingredients in medium bowl. Pour 1 teaspoon spiced oil mixture into small bowl; whisk in yogurt and set aside for sauce. Place chicken on large rimmed baking sheet. Rub 2 tablespoons spiced oil mixture over chicken. Add beans, tomatoes, and 1/2 cup cilantro to remaining spiced oil mixture; toss to coat. Pour bean mixture around chicken. Sprinkle everything generously with salt and pepper.

Roast until chicken is cooked through, about 20 minutes. Sprinkle with 1/2 cup cilantro. Transfer chicken to plates. Spoon bean mixture over. Serve with yogurt sauce.