Chicken with Stewed Peppers and Tomatoes

• servings: 4 servings
• total time: 25 minutes

Ingredients

4 6-oz boneless, skinless chicken breasts

1 tbsp. smoked paprika

Kosher salt and pepper

1 tbsp. olive oil

2 small red onions, cut into 1/2-inch-thick wedges

2 red peppers, quartered and sliced crosswise 1/2 inch thick

1/2 lb. Campari or large cherry tomatoes, halved

2 cloves garlic, thinly sliced

Chopped parsley leaves and sliced almonds, for serving

Directions

Heat oven to 450°F. Pat chicken dry with paper towels, then rub with paprika and 1/2 teaspoon each salt and pepper.

Heat oil in large ovenproof skillet on medium and cook chicken until browned on one side, 4 to 5 minutes. Flip chicken. Add onions, peppers, tomatoes, and garlic and season with 1/2 teaspoon each salt and pepper.

Transfer skillet to oven and roast, stirring vegetables once, until chicken is cooked through and vegetables are tender, 14 to 16 minutes. Serve sprinkled with chopped parsley leaves and almonds if desired.