Baked Chicken with Cherry Tomatoes & Chickpeas

When I first told mu husband we’re having chicken with chickpeas for lunch, he gave me a disapproving look. Needless to say, he scraped more chickpeas off his plate than I ever did! This is a winner, tossed together in 5 minutes and baked for 30. Talk about quick and delicious.

Ingredients

• 4 Chicken Breasts
• 1 Cup Chicken Peas
• 2 Cups Halved Cherry Tomatoes
• Parsley for Garnish

 

Marinade Ingredients

• 1/3 Cup Olive Oil
• 1 Garlic Clove Minced
• 1 TBSP Cumin
• 1/2 TBSP Cajun Spice
• 1 TSP Salt (or more to taste)
• 1/2 TSP Black Pepper
• 1 TSP Paprika

 

Yogurt Sauce Ingredients

• 1 Cup Yogurt
• 2 TBSPs of Marinade

 

Directions

• In a bowl mix all marinade ingredients.
• In a separate bowl, whisk yogurt with 2 TBSP of the marinade and refrigerate.
• Lay chicken in an oven proof dish, and rub with marinade. Add the chicken peas and cherry tomatoes, and toss in remaining marinade.
• Bake at 240 for 30 minute uncovered.
• Garnish with parsley and drizzle with yogurt. Or you can serve the yogurt sauce on the side.