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Flavor-Packed Spicy Seared Chicken with Veggies

Indulge in a plate of Spicy Seared Chicken with Sautéed Asparagus & Peppers. Each bite offers crisp-tender peppers and asparagus alongside juicy, spiced chicken, creating a dish that's vibrant and full of flavor.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 2 teaspoons smoked paprika
  • 1 teaspoon cayenne pepper
  • 4 cloves garlic minced
  • 1 pound asparagus trimmed and cut into 2-inch pieces
  • 1 bell pepper sliced (any color)
  • Salt and pepper to taste

Method
 

  1. Prep the chicken by patting each breast dry with paper towels. Season both sides with smoked paprika, cayenne, salt, and pepper.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
  3. Place the chicken breasts in the skillet, ensuring they don't overcrowd. Cook for about 5-7 minutes until a rich brown crust forms.
  4. Flip the chicken breasts and cook for an additional 5-7 minutes, or until the internal temperature reaches 165°F.
  5. Remove the chicken from the skillet and place it on a plate to rest while preparing the vegetables.
  6. In the same skillet, add the remaining tablespoon of olive oil, then toss in the asparagus and bell pepper. Sauté for about 5-6 minutes until tender-crisp.
  7. Add the minced garlic and cook for an additional minute, stirring constantly to avoid burning.
  8. Season the vegetables with salt and pepper to taste before plating them alongside the chicken.

Notes

For best results, serve immediately after cooking while the chicken remains juicy. Leftovers can be stored in an airtight container and reheated gently in the microwave.