Screen Shot 2015-04-27 at 8.55.14 PMIngredients

•4 tbsp. extra-virgin olive oil

•2 tsp. of garlic powder

•1 tsp. crushed red pepper

•2 tsp. turmeric

•2 teaspoons salt

•1 tsp. freshly ground black pepper

•1.5 cup 0% fat Greek yogurt

•4 boneless, skinless chicken breasts (approx. 4-6 ounces)

•2 cups cherry tomatoes, halved

•2 (15-ounce) can chickpeas (garbanzos), drained and rinsed

•1 cup fresh cilantro sprigs, divided



Step 1 – Pre-heat oven to 450°F.


Step 2 – Whisk oil, garlic, crushed red pepper, turmeric, salt and pepper in a small bowl. Transfer 1/2 of mixture into another shallow dipping bowl and whisk in the yogurt into remaining mixture.


Step 3 – Take chicken breasts and the mixture without the Greek yogurt and dunk chicken breasts into it making sure each side is coated.


Step 4 – Using non-stick cooking spray cover the bottom of a 8×11 cooking pan. Place chicken breasts into pan.


Step 5 – Take Greek yogurt mixture and thoroughly run over top and sides of chicken in pan. Sprinkle top with a dash of salt if desired. Cover with tinfoil and place in oven.


Step 6 – Bake chicken for approximately 30 – 45 minute.


Step 7 – Remove from oven. Top chicken with tomatoes, chick peas and garnish with cilantro. Serve.


Photo Copyright Stephanie Heymann