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Spicy Seared Chicken with Sautéed Asparagus & Peppers: A Weeknight Dinner with Bold Flavor
When you need a dinner that’s fresh, vibrant, and satisfyingly spicy—without requiring hours in the kitchen—this Spicy Seared Chicken with Sautéed Asparagus & Peppers hits the mark. It’s a balanced, colorful dish packed with lean protein, crisp vegetables, and a punch of heat. Best of all, it cooks in one skillet, making it ideal for busy weeknights or meal-prep days.
This recipe brings restaurant-style flavor to your table using simple ingredients and quick cooking techniques. If you love meals that feel both healthy and indulgent, this one is for you.
Why You’ll Love This Dish
- Quick & easy: Ready in around 30 minutes
- Nutritious: High in protein and loaded with vegetables
- Flavor-packed: The spicy sear gives the chicken depth and a delicious crust
- Customizable: Adjust the heat, swap veggies, or add grains
Whether you’re cooking for the family or prepping lunches for the week, this recipe fits seamlessly into any routine.
Ingredients You’ll Need
For the Spicy Seared Chicken
- 2 boneless skinless chicken breasts (or 4 thin cutlets)
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4–1/2 tsp cayenne pepper (adjust for heat)
- Salt and black pepper, to taste
- Juice of 1/2 lemon (optional, for brightness)
For the Sautéed Vegetables
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt & pepper to taste
- Pinch of crushed red pepper (optional)
How to Make It
1. Season the Chicken
Pat the chicken dry and drizzle with olive oil. Mix paprika, chili powder, garlic powder, onion powder, cayenne, salt, and pepper in a small bowl. Rub the mixture evenly over both sides of the chicken.
2. Sear to Perfection
Heat a skillet over medium-high heat and add a splash of oil if needed.
Place the chicken in the pan and sear for 4–6 minutes per side, depending on thickness, until deeply browned with a spicy crust.
Reduce heat if necessary to avoid burning the spices.
For extra flavor, squeeze fresh lemon juice over the chicken as it finishes cooking.
Transfer to a plate and let it rest while you cook the vegetables.
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3. Sauté the Asparagus & Peppers
In the same skillet, add olive oil if the pan is dry.
Toss in the asparagus and peppers, stirring over medium heat until they begin to soften—about 5–7 minutes.
Add minced garlic and cook for another 1–2 minutes until fragrant.
Season with salt, pepper, and optional crushed red pepper.
4. Serve & Enjoy
Slice the spicy seared chicken and plate it over the sautéed vegetables.
For a complete meal, pair with rice, quinoa, roasted potatoes, or keep it low-carb and enjoy as is.
Tips for Best Results
- Pound chicken breasts to an even thickness for consistent cooking.
- Don’t overcrowd the pan—you want a true sear, not steaming.
- Add a splash of broth or wine to the vegetables if you want extra moisture or a quick pan sauce.
- Mix up the veggies: zucchini, mushrooms, or broccoli make great additions.
Why This Recipe Works
This dish shines because it layers simple techniques—high-heat searing and quick sautéing—into a flavorful, nutritious meal that feels more elevated than the time spent cooking would suggest. The spices form a bold crust on the chicken, while the asparagus and peppers add natural sweetness and crunch.
Final Thoughts
Spicy Seared Chicken with Sautéed Asparagus & Peppers is the kind of recipe you’ll keep coming back to—easy, colorful, and loaded with flavor. It’s versatile enough for weekday dinners but delicious enough to serve guests.
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