Oven-Baked Chicken with Peppers and Tomatoes

Chicken, peppers, and fresh tomatoes are such a simple trio, yet when they bake together, they turn into something so comforting. I sometimes cook this combination quickly in the pressure cooker, but lately, I’ve been leaning on the oven instead — it does the work for you, and the flavors come together beautifully without much effort. The tomatoes melt into a light sauce, the peppers soften and sweeten, and the chicken stays tender. It’s a meal that feels homemade in the best way, especially with some rice or bread on the side to catch the juices.

Oven-baked chicken cubes with grated tomato and green peppers out of the oven.

Ingredients

• 500 g chicken breast, cut into bite-sized cubes

• 3 large sweet green peppers (çarliston, cubanelle, or mild bell peppers), sliced

• 3 medium tomatoes, grated

• 2 garlic cloves, sliced (optional)

• 2 tbsp olive oil

• 1 tsp dried oregano or thyme

• 1 tsp red pepper flakes

• Salt and black pepper

Instructions

Preheat the oven to 200°C.

Place the cubed chicken in a baking dish. Season with salt, black pepper, and oregano.

Add the sliced peppers, grated tomatoes, and garlic. Drizzle with olive oil and sprinkle with red pepper flakes.

Mix gently so the chicken and vegetables are coated.

Cover with foil and bake for 25 minutes.

Remove the foil, stir once, then bake uncovered for another 15 minutes until the chicken is cooked through and the peppers are tender.

Serve warm with rice or fresh bread.