Chicken with stewed peppers and tomatoes is a nutritious gluten-free dinner option.
This colorful dish contains protein from the chicken, vitamin C from the tomatoes, and vitamins A and C from the red bell peppers.
Chicken with Stewed Peppers and Tomatoes
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 ½-in.-thick wedges
- 2 red bell peppers, quartered and sliced crosswise ½ in. thick
- 1/2 lb. Campari or large cherry tomatoes, halved
- 2 cloves garlic, thinly sliced
- Parsley and sliced almonds, for serving
DIRECTIONS:
- Heat oven to 450°F. 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 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.
