ONE-POT MEAL
Chicken with Stewed Peppers and Tomatoes
Active 10 min. | Total 25 min.
1. Heat oven to 450°F. Pat four 6-oz boneless, skinless chicken breasts dry with paper towels, then rub with 1 Tbsp smoked paprika and ½ tsp each kosher salt and pepper.
Heat 1 Tbsp in large ovenproof skillet on medium and cook chicken until browned on 1 side, 4 to 5 min. Flip chicken. Add 2 small (cut into ½-in.-thick wedges), 2 (quartered and (halved) and 2 cloves (thinly sliced) and season with ½ tsp each salt and pepper.