Poitrines de poulet rôties à la méditerranéenne

Ingrédients

• 1/3 cup extra-virgin olive oil
• 4 garlic cloves (pressed)
• 1 teaspoon smoked paprika
• 1 teaspoon coriander
• 1 teaspoon oregano
• 1 teaspoon ground cumin
• 1 teaspoon curry powder
• 1 teaspoon sriracha chili sauce*
• 1 teaspoon kosher salt
• 1 medium lemon (very thinly sliced)
• 4 chicken breast halves (boned, but with skin left on (You can use the whole breast with skin and bones, if desired.))
• 2 15 ounce cans cannellini beans (rinsed and drained)
• 2 pints cherry tomatoes. I like to use one pint of red and one of yellow or orange just to make it pretty
• 1 cup chopped fresh cilantro (divided)
• 1/2 cup plain yogurt or Greek yogurt
• 1 medium ripe avocado (smoothly mashed)
• 1 Juice of 1 lemon
• 2 teaspoons extra virgin olive oil
• 1/2 teaspoon sea salt

Préparation

1. 1

   Preheat oven to 450°F. Mix first 9 ingredients in medium bowl.

2. 2

   Heat 1 tablespoon of olive oil in a large sauté pan. Rub each chicken breast with about 2 teaspoons of the olive oil/spice mixture. Place in heated pan, skin side down and sauté for several minutes until skin is golden brown. Remove from pan and place in a large oven-safe dish.

3. 3

   In a large bowl, combine remaining oil mixture with the beans, tomatoes, lemon slices and 1/2 cup cilantro, stirring gently to coat. Add to dish with chicken, surrounding chicken, but not covering. Sprinkle lightly with salt and pepper. Roast until chicken is cooked through, about 20-25 minutes. Sprinkle with 1/2 cup cilantro. Serve with Greek yogurt sauce.

4. 4

   --- Directions for the Greek yogurt sauce: ---

5. 5

   Combine all ingredients. If preparing ahead, cover with plastic wrap and refrigerate.