Smoky, paprika-rubbed chicken and jammy roasted red vegetables make for a flavorful skillet meal you can cook any night of the week. Top with parsley and sliced almonds for a lovely finishing touch.
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- Yields:
- 1 serving(s)
- Total Time:
- 25 mins
- Cal/Serv:
- 325
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
-
- Step 1Heat oven to 450°F. Pat chicken dry, then rub with paprika and 1/4 teaspoon each salt and pepper.
- Step 2Heat 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.
- Step 3Transfer 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.
Next Day Lunch
Chicken, Pepper and Brown Rice Bowl with Crispy Chickpeas
Warm 1/2 cup cooked brown rice in bowl. Stir 1/2 teaspoon red wine or sherry vinegar into leftover vegetables and transfer to bowl along with 1 cup mixed greens. Slice leftover chicken and arrange on top. Scatter with 2 tablespoons crispy chickpeas.
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
Did you make this recipe? Comment below!
Chief Food Director
Kate Merker (she/her) is the Chief Food Director of the Hearst Lifestyle Group, overseeing the team that produces food content for several Hearst titles, including Good Housekeeping, Women’s Health, Prevention, Woman’s Day and Country Living. She has clocked nearly 20 years of experience in food media and before that, worked at some of New York City’s finest restaurants.
