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Chicken with Smoked Paprika and Almonds

by Copicut Staff August 10, 2017

1 small red onion (may substitute yellow or Spanish onion)
2 cloves garlic
1 to 2 pieces jarred roasted red pepper (or roast your on grill or over stove flame)
1 pint cherry tomatoes
2 boneless, skinless chicken breast halves (about 1 pound total)
Fine sea salt
Freshly ground black pepper
1 tablespoon grapeseed oil (may substitute coconut oil)
2 teaspoons Spanish smoked paprika (pimenton)
1/4 cup blanched or skinless slivered almonds
Leaves from 1 stem fresh oregano (may substitute 1 teaspoon dried oregano)
1/2 large lemon

Mince the onion and garlic. Drain the roasted pepper(s), as needed, then cut them into small pieces. Cut each tomato in half.
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.
Heat the oil in a large skillet, preferably nonstick, 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 no trace of raw chicken remains (you may have to cut into a piece to check) and the tomatoes have softened.
Stir in the almonds and oregano leaves, and stir-fry for 30 seconds or so. Taste the mixture, and add more salt and/or pepper as needed. Remove from the heat.
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.