Spicy Seared Chicken with Sautéed Asparagus & Peppers

Ignite your taste buds with this vibrant and wholesome Spicy Seared Chicken, perfectly complemented by a colorful medley of Sautéed Asparagus & Peppers. This dish is a celebration of fresh ingredients and bold flavors, offering a lean yet incredibly satisfying meal that’s quick enough for a weeknight but impressive enough for company. The chicken breast is infused with a smoky, spicy rub and seared to juicy perfection, while the asparagus, red, green, and yellow bell peppers, and onion are sautéed until tender-crisp and bursting with natural sweetness. It’s a harmonious blend of textures and spices, creating a balanced and utterly delicious plate that nourishes both body and soul. Get ready for a burst of flavor that will make this a new favorite!

Ingredients:

For the Spicy Seared Chicken:

• 1 large (about 8-10 oz / 225-280g) boneless, skinless chicken breast
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder (or cayenne pepper for more heat)
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon freshly ground black pepper
• Salt to taste (start with ½ teaspoon)
• 1 teaspoon lemon juice (optional, for brightness after cooking)

For the Sautéed Asparagus & Peppers:

• 1 bunch (about 1 lb / 450g) asparagus, tough ends trimmed
• ½ red bell pepper, thinly sliced
• ½ green bell pepper, thinly sliced
• ½ yellow bell pepper, thinly sliced
• ½ small yellow onion, thinly sliced
• 1 tablespoon olive oil
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• Salt and freshly ground black pepper, to taste

Step-by-Step Instructions:

1. Prepare the Chicken:
   • Pat the chicken breast dry with paper towels. If your chicken breast is very thick, you can butterfly it or pound it to an even ½-inch thickness for quicker and more even cooking.
   • In a small bowl, combine 1 tablespoon olive oil, smoked paprika, chili powder/cayenne, garlic powder, onion powder, black pepper, and salt. Mix well to form a thick paste or rub.
   • Rub this spice mixture generously all over both sides of the chicken breast, ensuring it’s evenly coated.
2. Cook the Chicken:
   • Heat a medium-sized skillet (preferably cast iron or another heavy-bottomed pan) over medium-high heat.
   • Once the pan is hot, carefully place the seasoned chicken breast in the skillet.
   • Pan-sear for 5-6 minutes per side, or until the chicken is beautifully browned on the outside and cooked through (internal temperature should reach 165°F / 74°C). The exact time will depend on the thickness of your chicken.
   • Remove the cooked chicken from the skillet and place it on a cutting board. Tent loosely with foil and let it rest for 5-10 minutes. Resting is crucial for juicy chicken.
   • After resting, slice the chicken breast against the grain into desired pieces. If using, drizzle with lemon juice.
3. Sauté the Asparagus & Peppers:
   • While the chicken rests (or using a separate pan to save time), heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
   • Add the sliced onion and all three colors of bell peppers to the pan. Sauté for about 3 minutes, stirring frequently, until they start to soften slightly.
   • Add the trimmed asparagus spears to the pan. Sprinkle with ½ teaspoon paprika, ½ teaspoon garlic powder, salt, and pepper.
   • Continue to sauté for another 4-6 minutes, stirring often, until the vegetables are tender-crisp and still vibrantly colored. They should have a slight bite to them.
4. Assemble the Plate:
   • Arrange the sliced chicken breast beside a generous portion of the sautéed asparagus and peppers on individual plates.
   • If there are any delicious pan juices left in the chicken skillet, spoon them over the sliced chicken for extra flavor.
   • Serve immediately and enjoy this fresh, flavorful, and wholesome meal!

Tips, Variations, and Storage:

• Even Thickness: Pounding chicken breast to an even thickness (about ½-inch) ensures it cooks more uniformly and quickly.
• Spice Adjustments: Adjust the amount of chili powder or cayenne to control the spice level. For less heat, omit it or use a pinch of sweet paprika.
• Vegetable Substitutions: Feel free to swap in other quick-cooking vegetables like broccoli florets, snap peas, or zucchini slices. Adjust cooking times as needed.
• Herbs: A sprinkle of fresh chopped cilantro or parsley over the finished dish can add extra freshness.
• Marinade Option: For even deeper flavor, you can rub the chicken with the spice mixture and let it marinate in the refrigerator for at least 30 minutes, or up to 4 hours, before cooking.
• Storage: Store leftover cooked chicken and sautéed vegetables separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or broth to prevent drying out.

Pairings:

• Grains: Serve alongside quinoa, brown rice, couscous, or a light pasta for a more substantial meal.
• Salad: A simple side salad with a light vinaigrette would complement the dish beautifully.
• Beverages: A crisp white wine (Sauvignon Blanc, Pinot Grigio), iced tea, or sparkling water with lemon.
• Appetizer: Start with a light soup or a fresh fruit salad.

Quick Info:

• Prep Time: 15 minutes
• Cook Time: 15-20 minutes
• Total Time: 30-35 minutes
• Servings: 1 (easily scalable for more)
• Cuisine: American / Healthy / Contemporary
• Effort Level: Easy