Spicy Grilled Chicken with Sautéed Peppers & Asparagus

A zesty, high-protein meal featuring bold spices and crisp-tender spring vegetables.

Prep time: 15 mins | Cook time: 20 mins | Servings: 2

Ingredients

Spicy Grilled Chicken

Chicken: 2 large boneless, skinless chicken breasts (pounded to even thickness)

Oil: 2 tbsp olive oil

Spice Rub:

1 tsp smoked paprika

1/2 tsp cayenne pepper (adjust for heat)

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp dried oregano

Salt and black pepper to taste

Acid: 1 tbsp lime juice

Sautéed Vegetables

Asparagus: 1 bunch (woody ends trimmed)

Peppers: 2 bell peppers (mixed colors), sliced into strips

Aromatics: 2 cloves garlic, minced

Seasoning: Red pepper flakes, salt, and 1 tbsp olive oil

Instructions

1. Marinate the Chicken

In a small bowl, whisk together the olive oil, lime juice, smoked paprika, cayenne, garlic powder, onion powder, oregano, salt, and pepper. Rub the mixture generously over both sides of the chicken. Let it sit for at least 10 minutes at room temperature.

2. Grill the Chicken

Preheat your grill (or a grill pan) to medium-high heat.

Place chicken on the grill and cook for 6-7 minutes per side.

Ensure the internal temperature reaches $165^\circ F$ ($74^\circ C$).

Remove from heat and let it rest for 5 minutes before slicing to keep it juicy.

3. Sauté the Vegetables

While the chicken is grilling, heat 1 tbsp olive oil in a large skillet over medium-high heat.

Add the peppers and sauté for 3-4 minutes until they begin to soften.

Add the asparagus and minced garlic. Sauté for another 4-5 minutes until the asparagus is bright green and crisp-tender.

Season with salt and a pinch of red pepper flakes.

4. Assembly

Slice the grilled chicken into strips. Plate a generous serving of the sautéed peppers and asparagus, then top with the spicy chicken. Garnish with fresh cilantro or an extra squeeze of lime juice.