Paprika Chicken with Peppers and Tomatoes


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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

  • 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

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

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Headshot of Kate Merker

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. 

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