Paprika Chicken with Peppers and Tomatoes
Healthy
Ingredients
2 6-ounce boneless, skinless chicken breasts
2 tsp. smoked paprika
Kosher salt and pepper
1 Tbsp. olive oil
1 red onion, cut into 1/2-inch-thick wedges
1 red pepper, quartered and sliced crosswise 1/2 inch thick
4 oz. Campari or large cherry tomatoes, halved
1 clove garlic, thinly sliced
Parsley and sliced almonds, for serving
Directions
Heat oven to 450°F. Pat chicken dry, then rub with paprika and 1/4 teaspoon each salt and pepper.
Heat oil in medium ovenproof skillet on medium and cook chicken until browned on 1 side, 4 to 5 minutes. Flip chicken. Add onion, pepper, tomatoes, garlic, and 1/4 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. Transfer 1 chicken breast and half of veggies to plate and serve sprinkled with parsley and almonds if desired. Refrigerate leftover chicken and vegetables.
Nutrition
About 325 calories (with leftovers for lunch), 12 g fat (2 g saturated), 124 mg cholesterol, 566 mg sodium, 13 g carbohydrates, 4 g fiber, 6.5 g sugar (0 g added sugar), 40 g protein