Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch bite-sized pieces
  • 2 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 bunch asparagus, trimmed and cut into 2-inch pieces
  • 2 bell peppers (red and yellow), sliced into thin strips
  • 1 small red onion, wedged
  • 4 cloves garlic, minced
  • 1/2 cup low-sodium chicken broth
  • 1 large lemon, zested and juiced
  • 1/2 tsp red pepper flakes
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Pat the chicken pieces completely dry with paper towels to ensure a proper sear. Season thoroughly with salt, pepper, and smoked paprika.
  2. Heat 1 tablespoon of olive oil in a 12-inch heavy-bottomed skillet over medium-high heat until shimmering. Add the chicken in a single layer, ensuring not to crowd the pan.
  3. Sear the chicken undisturbed for 3-4 minutes until a golden-brown crust (fond) develops, then flip and cook for another 2 minutes. Remove chicken from the pan and set aside.
  4. Add the remaining 1 tablespoon of oil to the same skillet. Add the red onion, bell peppers, and asparagus. Sauté for 3-5 minutes until crisp-tender.
  5. Stir in the minced garlic and red pepper flakes, cooking for 30-60 seconds until fragrant.
  6. Return the chicken to the skillet. Pour in the chicken broth, lemon juice, and lemon zest. Use a spatula to scrape up the caramelized brown bits from the bottom of the pan.
  7. Cover the skillet with a lid for 60 seconds to create a steam-dome, finishing the chicken to an internal temperature of 165°F.
  8. Remove from heat, garnish with fresh parsley, and serve immediately.