Roast Chicken Breasts with Tomatoes, Garbanzo Beans and Shrimp

I wasn’t fibbing when I said I had a lot of chicken dishes planned for you.  These roast chicken breasts with tomatoes, garbanzo beans and shrimp are packed with unusual flavors and it’s all in one pan!  The prep time is only 15 minutes and then into the oven.  So let’s dig right in so I can tell you all about it.

Roast Chicken Breasts with Tomatoes, Garbanzo Beans and Shrimp | Simply Fresh Dinners

I’m excited about this dish because I love shrimp and chicken together and when you add roasted tomatoes you just know it’s going to be incredible!  I originally saw this recipe on Epicurious.com but have changed it up considerably including the addition of shrimp.  My fellow blogger friend, Bobbi from Bam’s Kitchen is going to laugh about this because she loves to tease me about my bottomless appetite for shrimp but really, it’s a natural – right?

Roast Chicken Breasts with Tomatoes, Garbanzo Beans and Shrimp | Simply Fresh Dinners

You guys this is so amazing because there is smoked paprika, cumin, garlic, crushed red pepper flakes, Asian chili sauce and cilantro in the spice mixture that is put both on the chicken and the tomatoes and beans.  I even added a little to the shrimp!  This combo of ingredients creates such a tantalizing dance on your taste buds you won’t believe you made it yourself.  If the kidlets are not fans of heat, just reduce the red pepper flakes and omit the Asian chili sauce and it will still be fantastic.

The pic below is the pan just before it goes into the oven.  You don’t have to use a cast iron pan, any large baking dish will do the trick.  Be sure not to cover up the chicken.  The shrimp gets added in the last 8 minutes of roasting.

Roast Chicken Breasts with Tomatoes, Garbanzo Beans and Shrimp | Simply Fresh Dinners

Cooking this on extra high heat makes it an quick and easy weeknight meal and will guarantee you some super juicy chicken.  I left the skins on again after the success I had with last week’s Spicy, Sticky Chicken and I am now wondering why I haven’t cooked with the skin on more often.  It’s certainly cheaper at the store and you can remove it before serving.

I may put the spices on the night before and let the chicken marinate overnight next time.  I enjoyed this spice mixture so much, I’m now wondering how I can apply it to other dishes – halibut anyone?

Roast Chicken Breasts with Tomatoes, Garbanzo Beans and Shrimp | Simply Fresh Dinners

I added a handful of spinach when it came out of the oven because I like green in my dish and it’s so nutritious but if you don’t have any on hand, it’s not necessary.  I added yellow peppers too because I love a bright, colorful plate.

Use some of the spice mixture to add to a half cup yogurt for a delicious addition.  If you’re turning up your nose, don’t! and don’t let your kids either.  Just get them to try a small bite with the yogurt and they’ll be convinced.

Roast Chicken Breasts with Tomatoes, Garbanzo Beans and Shrimp | Simply Fresh Dinners

This is a great weekend dish as well if you’ve got busy days with outdoors activities.  Such a delicious comfort meal that’s ready in no time.

I’ve got a wee bit of leftover today for lunch and I can’t wait to dig in.  Cheers!

 

Roast Chicken Breasts with Tomatoes, Garbanzo Beans and Shrimp
Author: Robyn @ Simply Fresh Dinners
Prep time:
Cook time:
Total time:
Serves: 4
An ambrosial mix of spices takes this one pan chicken and shrimp dinner to new levels. Thirty-five minutes from start to finshi.
Ingredients
  • 1/4 cup extra-virgin olive oil
  • 4 garlic cloves, pressed
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried crushed red pepper
  • 1 teaspoon Asian Chili sauce
  • 1/2 cup plain yogurt or Greek yogurt
  • 4 chicken breast halves with bones
  • 1 15-ounce can garbanzo beans (chickpeas), drained
  • 1 12-ounce container cherry or grape tomatoes
  • 1 bell pepper (red, yellow, orange) slice thinly
  • 1 cup chopped fresh cilantro, divided
  • 10 – 12 shrimp, peeled and deveined
  • handful of spinach
Instructions
  1. Preheat oven to 450°. Mix first 6 ingredients in medium bowl. Pour 1 teaspoon spiced oil mixture into small bowl; whisk in yogurt and set aside for sauce. Place chicken on large rimmed baking sheet or baking dish. Rub 2 tablespoons spiced oil mixture over chicken. Add beans, tomatoes, pepper and 1/2 cup cilantro to remaining spiced oil mixture; toss to coat. Pour bean mixture around chicken. Sprinkle everything generously with salt and pepper. Place shrimp in bowl, letting it soak up the remaining spice mixture.
  2. Roast chicken for 15 minutes. Remove from oven and add shrimp and return to oven; continue cooking for 5 minutes until chicken is cooked through, about 20 minutes total. Sprinkle with 1/2 cup cilantro. Transfer chicken to plates. Spoon bean mixture over. Serve with yogurt sauce.

Screenshot 2016-02-21 09.08.43

22 Comments

  • Reply
    Blair
    February 21, 2016 at 6:23 pm

    You can never have too many good chicken dishes, and this looks like another winner! Look at that crispy crust on the chicken!! 🙂

    • Reply
      Robyn
      February 23, 2016 at 3:25 pm

      I’m kinda hooked on leaving the skin on, Blair. I love that crust too. I just have to have the willpower to throw it away, lol.
      Robyn recently posted…Roasted Garlic Beef StewMy Profile

  • Reply
    Anita Rivera
    February 21, 2016 at 6:44 pm

    YOU ARE THE BEST. I just ate, and now I’m hungry for chicken! TRULY! This is so great because the ingredients are easy to get, healthy and in the pantry! HUGS TO YOU my friend! Anita

    • Reply
      Robyn
      February 23, 2016 at 3:32 pm

      I really love to make dishes that people find easy and convenient, Anita. I thought of you when I made this because I know you love smoked paprika. It makes all the difference in this recipe. Big hugs back to you, sweet lady xoxo
      Robyn recently posted…Roasted Garlic Beef StewMy Profile

  • Reply
    Jasline (Foodie Baker)
    February 22, 2016 at 4:03 am

    The crispy crust on the chicken won me over, this looks soo delicious!

  • Reply
    sue|theviewfromgreatisland
    February 22, 2016 at 1:07 pm

    This is absolutely stunning, the colors are breathtaking, and adding the garbanzos was a brilliant touch — this is truly a feast!

    • Reply
      Robyn
      February 23, 2016 at 3:37 pm

      Thanks so much, Sue. I have the need to add shrimp to everything, lol. I knew you’d like this because you and I both love putting our tomatoes into the oven 🙂
      Robyn recently posted…Roasted Garlic Beef StewMy Profile

  • Reply
    cheri
    February 22, 2016 at 5:43 pm

    Hi Robyn, I love this dish, so full of great flavors and colors. Also the plates are so pretty, great presentation.
    cheri recently posted…Roasted Butternut Squash Pearl Couscous Salad #Sunday SupperMy Profile

    • Reply
      Robyn
      February 23, 2016 at 3:39 pm

      Thanks, Cheri. I’ve been unable to stay away from Anthropologie lately, lol. Too many tempting food props!
      Robyn recently posted…Roasted Garlic Beef StewMy Profile

  • Reply
    Bam's Kitchen
    February 23, 2016 at 4:50 am

    You like shrimp?!? Really?! Shocked!?! lol Wow this is one stunner of a recipe Robyn. I love everything from the overnight marinade down to the splash of green spinach at the end. Love bursted tomato it is like a whole party is going on in this one pan little wonder. Photos are stunning as usual and quite like your new props. I have this on my menu for later this week. sharing, of course!
    Bam’s Kitchen recently posted…Korean Beef BBQ KalbiMy Profile

    • Reply
      Robyn
      February 23, 2016 at 3:44 pm

      LOL, I knew if I didn’t call myself out on it, you would tease me, Brat! Enjoy the meal – you’ll love it’s simplicity 🙂
      Robyn recently posted…Roasted Garlic Beef StewMy Profile

  • Reply
    Diane (Created by Diane)
    February 23, 2016 at 2:15 pm

    Oh my goodness I would be eagerly waiting for this to be placed on the dinner table, it must smell amazing!

  • Reply
    Jennifer @ Seasons and Suppers
    February 23, 2016 at 2:42 pm

    What a beautiful dish! I love shrimp and I love chicken, but don’t often think about having them together. Great inspiration and my husband would be happy because he’s always telling me would love to have shrimp more often 🙂
    Jennifer @ Seasons and Suppers recently posted…The Classics: The Creamiest Rice PuddingMy Profile

    • Reply
      Robyn
      February 23, 2016 at 3:48 pm

      Thanks, Jennifer! I’m not sure why but I often pair them – they seem like a natural. I think it’s because they do it on the west coast a lot. Shrimp goes into everything out there. It’s fabulous in club sandwiches!
      Robyn recently posted…Roasted Garlic Beef StewMy Profile

  • Reply
    Tricia @ Saving room for dessert
    February 23, 2016 at 6:00 pm

    This looks like the perfect dinner to me Robyn – the color, flavor combination and all in one pan! You have a beautiful blog!

  • Reply
    GiGi Eats
    February 23, 2016 at 8:35 pm

    At this point I am honestly scared to come to your blog – because everything just makes me so dang hungry!!!!!
    GiGi Eats recently posted…Baring It All, Burger StyleMy Profile

  • Reply
    Marla
    February 26, 2016 at 1:45 pm

    Hi Robyn
    Yum! is I can say. I love chicken recipes. This looks so tasty. Thanks for sharing on Real Food Fridays. Pinned & tweeted!
    Marla recently posted…Real Food Fridays #128 – Marvelous Food That Leaves A LegacyMy Profile

  • Reply
    Chris Scheuer
    February 27, 2016 at 7:56 pm

    I’ve made this recipe and I know it’s wonderful but I love the addition of shrimp! Genius!

  • Reply
    Karen (Back Road Journal)
    February 28, 2016 at 10:15 am

    You can never have too many chicken recipes as far as I’m concerned. This flavorful dish sounds delicious.
    Karen (Back Road Journal) recently posted…Laundry Rooms, A Luxury Or A NecessityMy Profile

  • Reply
    Grilled Chicken with Greek Salad - simply fresh dinnerssimply fresh dinners
    March 6, 2016 at 11:48 am

    […] you’ve been following the latest chicken dishes, you’ll know I have been cooking with the skin on and then removing it before eating.  That […]

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