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A handful of ingredients are all you need for a delicious and healthy weeknight meal with zero effort. I swear, this is easier than ordering take-out and much better for you! As I'm sure I've mentioned more than a time or two now, pregnancy does not lend itself to wanting to spend endless hours in the kitchen. I am increasingly interested in single pan, quick and easy meals to get through the week. With that being said, I'm still a foodie at heart and want to eat something delicious for every meal - so trust that I'm not willing to sacrifice flavor for ease. Maybe when I can enjoy the cooking process with a nice glass of wine and some cheese, I'll get back to more elaborate and time consuming dishes... but then again, I'll have a kid, so maybe not...
So, did I mention this was easy? Literally, all you need to do is drain and rinse the garbanzos, and dump in the bottom of a pan (sprayed with non-stick cooking spray). Roughly chop the tomatoes and add those in too. Drizzle with olive oil and seasonings, toss to combine and you're just about there.
Your tomatoes and beans are ready to go in the oven. Now for the chicken. Bone-in is the key to getting moist and flavorful chicken every time. Again, drizzle with olive oil and seasonings, place on roasting rack over the tomatoes and garbanzos.
Bake at 400 degrees and you're ready to eat!
1 15.5 oz can of garbanzo beans - rinsed and drained
3 roma tomatoes - roughly chopped
2 bone-in chicken breasts
crumbled feta cheese (optional)
fresh lemon juice (optional)
Preheat oven to 400 degrees. Spray bottom of roasting pan with non-stick cooking spray. Toss together garbanzo beans, tomatoes, a drizzle of olive oil and a generous sprinkling of salt, pepper and garlic powder.
Pat chicken breasts dry with paper towel. Drizzle with olive oil and season generously with salt, pepper, garlic powder and paprika. Rub to spread evenly over skin. Place chicken on top of roasting rack (over the tomatoes and garbanzos). Bake for 35-40 minutes or until chicken reaches internal temperature of 165 degrees.
Keep it dairy free or add some crumbled feta over the tomatoes and garbanzos for serving. A squeeze of fresh lemon juice is also a nice addition for serving.
Time: 40 minutes