Roast Chicken Breasts with Garbanzos, Tomatoes and Paprika

Sometimes, life gets to be overwhelming. I don't know how well track is going to go this year. It's discouraging to hear that everything you do is wrong and that you're not strong enough, even when you're trying your hardest. There is too much due for school, and I'm trying to force myself to care about it.

I won't complain too much more. This blog isn't about me. It's about the food. At least that's one that is pretty constant: You follow a good recipe and get tasty food. That was my goal tonight: Something to cheer me up. Something not too difficult. Something tasty.

* 1/4 cup extra-virgin olive oil
* 4 garlic cloves, pressed
* 1 tablespoon smoked paprika (sometimes called Pimentón Dulce)
* 1 teaspoon ground cumin
* 1/2 teaspoon dried crushed red pepper
* 1/2 cup plain yogurt or Greek yogurt
* 4 chicken breast halves with bones
* 2 15-ounce cans garbanzo beans (chickpeas), drained
* 1 12-ounce container cherry tomatoes
* 1 cup chopped fresh cilantro, divided

1- Preheat oven to 450 degrees. (Yes, really.)
2- Mix oil, garlic, paprika, cumin and red pepper together in a medium bowl.
3- Get another bowl out and put your greek yogurt in it.
4- Whisk one teaspoon of this spiced oil into your Greek yogurt.
5- Line up your chicken breasts in a large rimmed baking sheet.
6- Rub 2 tablespoons of your spiced oil over the chicken
7- Add beans, tomatoes, and 1/2 cup cilantro the rest of the oil.
8- Toss around in the oil to coat it all.
9- Pour bean and tomato mixture around chicken.
10- Sprinkle salt and pepper generously on top.
11- Roast until chicken is cooked through (about 20 minutes.)
12- Make your plate pretty. Serve with the yogurt sauce that you put aside.
Stuff your face with tasty foods.