Baked Chicken with Tomato and Bell Pepper Medley

1Preheat your oven to 400°F (200°C).

2In a small bowl, combine smoked paprika (1 teaspoon), ground cumin (½ teaspoon), garlic powder (½ teaspoon), 1/4 teaspoon salt (½ teaspoon), and 1/4 teaspoon black pepper (¼ teaspoon).

3Pat the chicken breasts dry with paper towels. Rub each chicken breast evenly with olive oil (1 tablespoon), then season both sides with the spice mixture.

4Heat a large oven-safe skillet over medium-high heat. When hot, add the chicken breasts and sear for 2-3 minutes on each side until golden brown. Remove from heat.

5In a separate bowl, mix diced tomatoes, diced bell peppers (1 cup), chopped onion (1 small), minced garlic (2 cloves), coconut milk (¼ cup), thyme, remaining 1/4 teaspoon salt (½ teaspoon), 1/4 teaspoon black pepper, (¼ teaspoon) and red chili flakes (½ teaspoon) if using. Stir well to combine.

6Spoon the tomato and bell pepper mixture evenly over the seared chicken breasts in the skillet.

7Transfer the skillet to the preheated oven and bake uncovered for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.

8Remove from the oven and let the chicken rest for 5 minutes before serving.

9Garnish with freshly chopped parsley and serve warm, optionally with steamed rice or crusty bread to soak up the flavorful juices.