Easy, Pretty, and Cheap...

...Chicken. Not a woman.

I came across this dish on epicurious.com and gave it a try. Everyone loved it and I've made it several times since. The chicken is baked at 450F so it cooks quickly and stays moist inside. The recipe calls for "smoked paprika" (also known as "Pimenton Dulce") but if you use regular paprika it works just as well. It's quick, too, so good for the last minute entertainer.

Roasted Chicken with Garbanzo Beans, Tomatoes, and Cilantro

1/4 cup Extra Virgin Olive Oil
4 garlic cloves, pressed
1 Tablespoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon dried crushed red pepper
1/2 cup plain Greek yogurt
1 15oz can garbanzo beans, drained (chickpeas)
1 12oz container cherry tomatoes, cut in half
1 cup chopped cilantro*
Salt and Pepper
2-3 large chicken breasts

*I always use less than this, adjust to your own taste

1. Preheat oven to 450F.
2. In a small bowl or large liquid measuring cup, mix the first five ingredients (oil through red pepper).
3. Pour 1 teaspoon of oil mixture into a small bowl. Whisk in yogurt and set aside.
4. Put chicken breasts in a large rimmed baking sheet. Rub 2 Tablespoons of the oil mixture on the chicken.
5. Add the remaining oil mixture to the beans, tomatoes, and 1/2 cup of cilantro. Mix to coat and season with salt and pepper. Pour bean mixture over chicken.
6. Roast chicken uncovered in the oven for approximately 20 minutes (it cooks fast!). Sprinkle with remaining 1/2 cup of cilantro.

Serve with yogurt sauce on the side.