This Roasted Chicken With Chickpea And Tomatoes with herby yogurt sauce is the perfect weeknight meal that’s as delicious as it is nourishing. Plus, the feel-good bowl packs in the protein!
Total Time:
30 mins
Ingredients
- 1/2 Tbsp. coriander seeds
- 1 tsp. cumin seeds
- 1/4 tsp. red pepper flakes
- 1/2 tsp. ground sumac, divided
- Kosher salt and pepper
- 1 pt. grape tomatoes
- 4 cloves garlic, smashed
- 2 Tbsp. plus 1 tsp. olive oil, divided
- 1 8-oz. boneless, skinless chicken breast
- 1 5-oz. can chickpeas, rinsed
- 1 c. cooked farro
- 1 scallion, thinly sliced
- 1 1/2 Tbsp. white wine vinegar
- 4 c. baby greens (spinach, kale, arugula, or a combination)
Directions
- Step 1
- Heat oven to 425°F. With mortar and pestle, coarsely crush coriander and cumin seeds. Stir in red pepper flakes, 1/4 teaspoon sumac, and a pinch of salt.
- Step 2
- On a rimmed baking sheet, toss tomatoes and garlic with 1 tablespoon of oil and spices. Roast for 12 minutes.
- Step 3
- Meanwhile, heat 1 teaspoon oil in a small skillet on medium. Season chicken with 1/4 teaspoon each salt and pepper and cook until golden brown, 5 to 6 minutes. Turn and cook for 1 minute.
- Step 4
- Toss tomato mixture with chickpeas, nestle chicken among tomatoes, and continue roasting until chicken is cooked through, 6 to 8 minutes more. Transfer chicken to a cutting board and let rest for 5 minutes before slicing.
- Step 5
- In a bowl, toss farro, scallion, vinegar, remaining 1 tablespoon oil, and a pinch each of salt and pepper. Fold in chickpea-tomato mixture and chicken, then greens.
NUTRITIONAL INFORMATION (per serving: About 309 cal, 11.5 g fat (1.5 g sat), 31 mg chol, 375 mg sodium, 37 g carb, 9 g fiber, 4 g sugar (0 g added sugar), 21 g pro
