4-6-oz boneless, skinless chicken breasts
1 tbsp. smoked paprika kosher salt and pepper
1 tbsp. salt and pepper
1 tbsp. olive oil
2 small red onions, cut into ½-in thick wedges
2 red bell peppers, quartered and sliced
Crosswise ½-in. thick
½ lb. campari or large cherry tomatoes, halved
2 cloves garlic, thinly sliced parsley and sliced
almonds, for serving
Heat over to 450 degree.
Pat chicken dry with a paper towel, then rub with
paprika and ½ tsp. each salt and pepper.
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.
Transfer skillet to over and roast, stirring vegetables once,
until chicken is cooked through and vegetables. Are tender,
14 to 16 minutes.
Serve sprinkle with parsley and almonds if desired.
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