Chicken with stewed peppers and tomatoes

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

1.    Heat oven to 450°F. Pat chicken dry with a paper towel, then rub with paprika and ½ tsp each salt and pepper.

2.    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.

3.    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.