Smoky Chicken Breast with Roasted Vegetables

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.

IMG_3933

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)
  • arugula
  • 1 bunch parsley, chopped
  1. 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.
  2. 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.
  3. Roast everything for about 20 minutes, or until the chicken is no longer pink.  Serve on top of arugula with yogurt and parsley.

The Verdict:

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.

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Published by

varinaj

planning, cooking, eating and repeating.

5 thoughts on “Smoky Chicken Breast with Roasted Vegetables”

    1. Hiiiii….I’m so terrible, I know. Life has thrown a few curveballs recently and I’m just trying to wrap my head around it. But it’s so nice of you to reach out…and I’m still reading, and laughing, and grammin’ with you – you’re amazing!

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