Chicken With Stewed Peppers and Tomatoes

• servings: 4 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

4 6-oz. boneless, skinless chicken breasts

1 tbsp. smoked paprika

kosher salt

pepper

1 tbsp. olive oil

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

2 red peppers, quartered and sliced crosswise 1/2 in. thick

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

2 cloves garlic, thinly sliced

parsley, for serving

sliced almonds, for serving

Directions

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

Heat oil in large oven-safe skillet on medium and cook chicken until browned on one side, 4 to 5 min. Turn chicken over. Add onions, peppers, tomatoes, and garlic to skillet and season with 1/2 tsp. 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 min. Serve sprinkled with parsley and almonds if desired.

Nutrition

• Calories: 284