Categories: Poultry- Chicken

Ingredients

• 1 small red onion ( or your choice)
• 2 cloves garlic
• 1 to 2 pieces jarred roasted red pepper
• 1 pint cherry tomatoes
• 2 boneless, skinless chicken breast halves (about 1 lb. total)
• Salt and ground black pepper
• 1 Tbsp. grapeseed oil (may substitute coconut oil)
• 2 Tbsp. Spanish smoked paprika
• 1/4 cup blanched or skinless slivered almonds
• Leaves from 1 stem fresh oregano OR 1 tsp. dried oregano
• 1/2 large lemon

Directions

1. Mince the onion and garlic. Drain the roasted pepper, as needed, then cut into small pieces. Cut each tomato in half.
2. Discard any excess fat from the chicken breast halves and remove any tenderloins (reserving them for another use), then cut the chicken breast halves crosswise into 1/2-inch-wide slices. Season lightly with salt and pepper.
3. Heat the oil in a large skillet over medium heat. Once the oil shimmers, stir in the smoked paprika; cook for 10 seconds; then add onion, garlic, chicken, tomatoes and peppers. Increase the heat to medium-high; stir-fry for about 4 minutes or until chicken is cooked through (you may have to cut into a piece to check) and the tomatoes have softened.
4. Stir in the almonds and oregano, and stir-fry for 30 seconds or so. Taste the mixture, and add more salt and pepper as needed. Remove from heat.
5. Squeeze the juice of the lemon half evenly over the skillet contents, being careful to avoid introducing seeds; divide between individual plates and serve right away.

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