Last week we spent four glorious days in Burlington, Vermont with our family. In addition to hiking, eating, and puzzle-ing, this included one of the most epic LNDPs in which I’ve ever participated. Lesson learned – the power of an LNDP is heightened through 1) a straight T. Swift soundtrack and 2) your mom/mom-in-law.
I also think the universe is trying to tell me something about New England. The Husband and I got caught on “flypocalypse” on our way home – meaning we spent an extra two days in Vermont (there are worse places to be stuck). And…this weekend I head BACK to Vermont for my BFF’s wedding. I’ll just let that marinate.
Given our quick three days at home, not a whole lot of fancy cooking going on in our kitchen this week. I bought some fresh herbs, veggies, and fruit – but other than that, we’re making do with what we have on hand. Like this chicken, inspired by Bon Appetit.
Smoky Chicken Breast with Roasted Vegetables
- olive oil (about 1/2 cup)
- 6 garlic cloves, crushed
- 1 handful smoked paprika
- juice from 1 lemon
- 1 (small) handful cumin
- 1 (small) handful crushed red pepper
- salt, pepper
- 1 cup plain Greek yogurt
- 1 pound chicken breasts
- 1 can chickpeas, drained
- 1 container cherry tomatoes
- **2-3 portabello mushrooms, sliced (see below)
- 1 bunch parsley, chopped
- Preheat the oven to 425 degrees F. Mix olive oil through salt/pepper in a small bowl, whisk together. Pour about half of the oil mixture into the yogurt, mix thoroughly, and set aside.
- Rub the oil mixture into the chicken on both sides and then place on a baking sheet. Toss the remaining oil with the tomatoes, chickpeas, and mushrooms and spread alongside the chicken. Season again with salt and pepper.
- Roast everything for about 20 minutes, or until the chicken is no longer pink. Serve on top of arugula with yogurt and parsley.
I got creative here with the addition of the mushrooms, but truth be told, this would probably be better without them – the roasting makes them release a lot of liquid, which then means the chickpeas don’t roast quite as well. However, for a one pot meal, this is healthy, tasty, and easy. The yogurt, says the Husband, is key.