Chicken with Stewed Peppers and Tomatoes
Recipe: https://recipestripper.com/recipes/85d7f784-efde-447b-837f-5813d653801c
Original source: https://www.womansday.com/food-recipes/food-drinks/a25810157/chicken-with-stewed-peppers-and-tomatoes-recipe/

This one-pan dinner is a heart-healthy recipe that's guaranteed to impress the whole family. You can make this chicken with stewed peppers and tomatoes in less than 30 minutes.
Yield: 4 serving(s)
Prep time: PT0S
Cook time: PT0S
Total time: PT25M

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-in.-thick wedges
- 2 red bell peppers, quartered and sliced crosswise 1/2 in. thick
- 1/2 lb. Campari or large cherry tomatoes, halved
- 2 cloves garlic, thinly sliced
- Parsley and sliced almonds, for serving

Instructions
1. Heat oven to 450°F. Pat chicken dry with a paper towel, then rub with paprika and ½ tsp each salt and pepper.
2. Heat oil in a large skillet on medium and cook chicken until browned on one side, 4 to 5 minutes. Turn chicken over. Add onions, bell peppers, tomatoes, and garlic to skillet and season with ½ tsp each salt and pepper.
3. 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 parsley and almonds if desired.