One-Pan Chicken and Bell Pepper Rice Recipe

Heat the olive oil in a large skillet over medium heat.
Season the chicken breasts with salt, pepper, paprika, and oregano.
Add the chicken to the skillet, cooking for about 5-7 minutes per side until golden and cooked through.
Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and cook until fragrant, about 1 minute.
Add the bell peppers and cook for about 3-4 minutes until they start to soften.
Add the rice and diced tomatoes, stirring well to combine.
Pour in the chicken broth and bring to a boil.
Reduce heat to low, cover, and let simmer for 15-20 minutes until the rice is cooked and liquid is absorbed.
Slice the chicken breasts and return them to the skillet.
Gently mix to combine everything and serve warm.