Roast Chicken Breasts With Chickpeas Tomatoes Blue Cheese Recipe

Ingredients for Roast Chicken Breasts With Chickpeas Tomatoes Blue Cheese

• 2 tablespoons olive oil
• Garlic Cloves
• 1 teaspoon paprika
• 1/2 teaspoon cumin
• 1/4 teaspoon red pepper flakes
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Chicken Breast Halves
• 1 (15-ounce) can chickpeas, drained and rinsed
• Grape Tomatoes
• 4 ounces blue cheese, crumbled
• Baby Arugula

How to Make Roast Chicken Breasts With Chickpeas Tomatoes Blue Cheese

1. Preheat oven to 450°F (232°C).
2. In a bowl, whisk together 2 tablespoons olive oil, 2 cloves minced garlic, 1 teaspoon paprika, 1/2 teaspoon cumin, 1/4 teaspoon red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon black pepper.
3. Place 2 boneless, skinless chicken breasts (about 1.5 lbs total) on a large rimmed baking sheet.
4. Pour the oil mixture over the chicken breasts, ensuring they are well coated.
5. Add 1 (15-ounce) can chickpeas (drained and rinsed) and 1 pint cherry or grape tomatoes to the baking sheet. Toss gently to combine, ensuring everything is coated in the spiced oil.
6. Roast for 15 minutes.
7. Remove from oven. Crumble 4 ounces blue cheese evenly over the chicken and chickpeas. Top with 2 cups arugula.
8. Return to the oven and cook for another 5-7 minutes, or until the arugula is wilted and the chicken is cooked through (internal temperature reaches 165°F).
9. Serve immediately and enjoy!