Paprika Chicken With Crispy Chickpeas and Tomatoes
Ingredients
- 12 oz. cherry or grape tomatoes
- 8 cloves garlic, smashed, in their skins
- 1 15-oz can chickpeas, rinsed
- 3 tbsp. olive oil, divided
- Kosher salt and pepper
- 4 6-oz boneless, skinless chicken breasts
- 2 tsp. paprika
Instructions
- Heat oven to 425°F. On a rimmed baking sheet, toss tomatoes, garlic and chickpeas with 2 tablespoons oil and 1/4 teaspoon each salt and pepper. Roast 10 minutes.
- Meanwhile, heat remaining tablespoon oil in large skillet on medium. Season chicken with paprika and 1/2 teaspoon each salt and pepper and cook until golden brown on one side, 5 to 6 minutes. Flip and cook 1 minute more. Transfer to baking sheet with tomatoes and chickpeas and roast until cooked through, 6 minutes more. Before serving, discard garlic skins.
