Ingredients:

  • 12 oz boneless, skinless chicken breasts (two 6oz portions)
  • 1 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 0.5 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 1 lb thin asparagus (approx. 1 bunch, ends trimmed)
  • 1 medium red bell pepper, sliced into strips
  • 2 cloves garlic, thinly sliced
  • 1 medium lemon (half sliced, half juiced)
  • 1 tbsp fresh parsley, chopped
  • 1 tsp red pepper flakes

Instructions:

  1. Place the 12 oz chicken breasts between parchment paper and pound to a uniform thickness. Note: This prevents the thin tail from drying out.
  2. Rub the 1 tsp smoked paprika, 0.5 tsp sea salt, and 0.5 tsp black pepper into the meat. Wait 5 minutes for spices to adhere.
  3. Add 1 tbsp olive oil to the skillet over medium high heat until the oil shimmers and swirls.
  4. Place the meat in the pan and cook for 5 minutes until a golden crust forms and it releases easily.
  5. Turn the meat over and cook for another 4 to 5 minutes until the center is opaque and firm. Remove to a plate.
  6. Toss the 2 cloves sliced garlic and 1 tsp red pepper flakes into the residual oil until fragrant and pale gold.
  7. Add 1 lb asparagus and the sliced red bell pepper to the pan. Sauté until the colors are vibrant and edges char.
  8. Toss in the lemon slices and half the juice. Cook until the liquid reduces to a glaze.
  9. Return the meat to the pan to warm through. Sprinkle with 1 tbsp fresh parsley until the aroma fills the kitchen.