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Mediterranean Spiced Chicken with Yogurt

Developed for HarvestLand Chicken
Makes 4 servings

1 package (about 1-1/4 pounds) HarvestLand Boneless, Skinless Chicken Breasts
1-1/4 teaspoons smoked paprika or paprika
1-1/4 teaspoons ground cumin
1/2 teaspoon salt
1/8-1/4 teaspoon red pepper flakes
1 tablespoon canola or olive oil
3 large tomatoes cut into 1-inch chunks (12 ounces), or 2 cups cherry tomatoes
2 large cloves garlic, minced
1 can (15 ounces) garbanzo beans, drained
3/4 cup plain yogurt
1/2 cup chopped cilantro (optional)

1 Combine paprika, cumin, salt and red pepper; sprinkle half the mixture over one side of chicken breasts.
2. Heat oil in a large skillet over medium-high heat. Add chicken, seasoned side down; sprinkle remaining seasoning over chicken. Cook 4 minutes on each side or until well-browned. Move chicken to side of pan.
3. Add tomatoes and garlic to pan. Cook on medium-high heat, breaking some of the tomatoes to release juices. Add garbanzo beans. Cover and cook about 4 minutes or until internal temperature of chicken is 170ºF and tomatoes are soft
4. Combine yogurt and cilantro (if using), and serve with chicken.

Cals 340; Fat 8g; Sat Fat 1.5g; Chol 105mg; Protein 38g; Carb 30g; Fiber 7g; 410mg.