Ingredients
Scale
-
- For the Spicy Chicken
- 1 large chicken breast, sliced after cooking
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp chili powder or cayenne
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp black pepper
- Salt to taste
- 1 tsp lemon juice (optional)
- For the Asparagus & Peppers
- 1 bunch asparagus, trimmed
- ½ red bell pepper, sliced
- ½ green bell pepper, sliced
- ½ yellow bell pepper, sliced
- ½ onion, sliced
- 1 tbsp olive oil
- ½ tsp paprika
- ½ tsp garlic powder
- Salt & pepper
Instructions
- Cook the Chicken
Mix seasoning spices with olive oil. Rub all over the chicken breast. Pan-sear on medium-high heat 5–6 minutes per side until browned and juicy. Let rest, then slice. - Sauté the Asparagus & Peppers
Heat olive oil in a pan. Add onions and peppers; sauté 3 minutes. Add asparagus, paprika, garlic powder, salt, and pepper. Cook 6–7 minutes until tender but still bright. - Assemble the Plate
Serve the sliced chicken beside a generous portion of asparagus and pepper sauté. Spoon any pan juices over the chicken for extra flavor.
Notes
- Swap chicken breast for thighs if you prefer juicier meat.
- Add red pepper flakes for extra heat.
- Use zucchini or mushrooms for more veggies.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American