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.


  • 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



  • 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.



0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *