Roasted Spiced Chicken Breast

April 02, 2010

Roasted Spiced Chicken Breast

From The Complete Idiot’s Guide to High-Fiber Cooking by Liz Scott comes a great Roasted Spiced Chicken Breast recipe which is sure to become a favorite in your household. With tasty raisins and garbanzo beans and sweet potatoes this dish is also a nutritional powerhouse.

This recipe makes 4 servings and takes about 15 minutes prep time and 30 - 35 minutes cooking time.

Roasted Spiced Chicken Breast Ingredients:
¼ cup olive oil
1 teaspoon ground cumin
1 teaspoon ground cinnamon
½ teaspoon ground cardamom
1 (15 oz) can chickpeas, drained and rinse
2 medium sweet potatoes, peeled and diced
½ cup golden raisins
4 split chicken breasts on the bone
Salt and pepper
1 cup plain Greek yogurt
1 tablespoon finely chopped fresh mint
Lemon wedges

Preheat the oven 425 F degrees.
In a small bowl, whisk together olive oil, cumin, cinnamon, and cardamom.
In a medium bowl, combine chickpeas, sweet potatoes, and raisins.
Season chicken with salt and pepper, and place chicken breasts skin side up in a large roasting pan.
Drizzle 1/3 olive oil mixture over top, and pour remaining oil mixture in bowl with chickpeas, tossing well to coat.
Sprinkle chickpea mixture with salt and pepper, and transfer to a roasting pan, spreading around chicken.
Roast 30 to 35 minutes or until chicken is cooked through, skin is browned, and vegetables are golden and tender. Occasionally stir to brown evenly.
Serve each breast surrounded by chickpea mixture and topped with a dollop of yogurt and a sprinkling of mint, with lemon wedges on the side.

Nutritional analysis is for one serving - recipe makes 4 servings.

Nutrient Name Nutrient Value Unit Daily Value %
Calories 900     
Calories from Fat 390     
Total Fat 44  g   68% 
Saturated Fat 11  g   55% 
Trans Fat 0  g    
Cholesterol 195  mg   65% 
Sodium 610  mg   25% 
Carbohydrates 55  g   18% 
Dietary Fiber 8  g   32% 
Sugars 16  g    
Protein 70  g    
Vitamin A   IU   190% 
Vitamin C   mg   10% 
Calcium   mg   20% 
Iron   mg   30% 

Nutritional information provided by