•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