Mediterranean Roasted Chicken Breasts

Mediterranean Roasted Chicken Breasts. You're going to love this recipe, because it can all be made ahead and just popped into the oven at the last minute, making it a wonderful dish for guests or for a healthy, easy dinner.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Preheat oven to 450°F. Mix first 9 ingredients in medium bowl.
2. 2Heat 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. 3In 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. 5Combine all ingredients. If preparing ahead, cover with plastic wrap and refrigerate.