Ingredients:

  • 1.5 lb chicken breast, cut into 1-inch cubes
  • 1 tsp smoked paprika
  • 0.5 tsp kosher salt
  • 0.25 tsp cracked black pepper
  • 2 medium bell peppers, cut into 1-inch strips
  • 1 large red onion, sliced into thick wedges
  • 2 cups broccoli florets
  • 1 medium zucchini, sliced into half-moons
  • 1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
  • 4 cloves garlic, minced
  • 2 tbsp extra virgin olive oil, divided
  • 0.25 cup chicken broth
  • 1 tbsp lemon juice
  • 0.5 tsp red pepper flakes

Instructions:

  1. Pat the cubed chicken breast completely dry with paper towels. Season with kosher salt, cracked black pepper, and smoked paprika.
  2. Heat 1 tablespoon of olive oil in a 12-inch cast iron or stainless steel skillet over medium-high heat until shimmering. Add the chicken in a single layer and sear without moving for 3 minutes to develop a brown crust. Flip and cook for another 2-3 minutes until golden. Remove chicken from the pan and set aside.
  3. Add the remaining 1 tablespoon of oil to the same pan. Add the 'hard' vegetables: bell peppers, red onion, and broccoli. Sauté for 4-5 minutes until they begin to soften but remain vibrant.
  4. Add the 'soft' vegetables and aromatics: zucchini, asparagus, garlic, and red pepper flakes. Toss frequently for 2-3 minutes.
  5. Return the chicken and any accumulated juices to the skillet. Pour in the chicken broth and lemon juice to deglaze the pan. Use a spatula to scrape up the brown bits (fond) from the bottom. Toss for 1-2 minutes until the liquid reduces into a light glaze and the chicken is cooked through.