Roasted Red Curry Chicken with Chickpeas and Tomatoes
A quick and easy dinner of roasted red curry chicken topped with chickpeas and tomatoes. The perfect weeknight dinner that’s fancy enough for company!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 4 Servings 1x
- Category: Dinner
Ingredients
Scale
- 1/4 cup extra-virgin olive oil
- 2 garlic cloves finely chopped
- 2 tablespoons red curry paste (I used Thai Kitchen)
- 4 chicken breast halves
- 1 can (15 oz) chickpeas (garbanzo beans), rinsed and drained
- 1 package (12 oz) cherry tomatoes
- 1/2 cup chopped fresh parsley
- Sea salt and freshly ground pepper, if desired
Instructions
- Heat oven to 450°. Mix the olive oil, garlic and red curry paste in medium bowl. Place chicken in a gallon zip top bag. Add half of the olive oil mixture to the chicken, seal the top of the bag and shake to coat the chicken.
- Place the chicken on a 15x10x1-inch pan. Add the chickpeas and tomatoes to the remaining olive oil mixture; toss to coat. Pour mixture around the chicken on the pan. Sprinkle generously with salt and pepper.
- Roast the chicken and veggies 15 to 20 minutes or until the chicken is cooked through and juice of chicken is clear when center of thickest part is cut. Sprinkle with parsley. Transfer chicken to serving platter and top with tomato and bean mixture.
Nutrition
- Serving Size: 1 Serving
- Calories: 348
- Sugar: 3g
- Sodium: 469mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 68mg