Spicy Grilled Chicken with Sautéed Asparagus & Bell Peppers

Description

This vibrant, healthy dish combines juicy, spicy grilled chicken breasts with a medley of fresh asparagus and colorful bell peppers sautéed to perfection. It’s a protein-rich, low-carb meal ideal for clean eating and quick weeknight dinners, offering bold flavors and nutritional balance in every bite.

Ingredients for Spicy Grilled Chicken with Sautéed Asparagus & Bell Peppers

• 2 boneless, skinless chicken breasts

• 2 tbsp olive oil

• 1 tbsp lemon juice

• 1 tsp smoked paprika

• 1 tsp chili powder

• ½ tsp cayenne pepper (adjust to heat preference)

• 1 tsp garlic powder

• Salt and black pepper to taste

For the Vegetables:

• 1 bunch asparagus, trimmed and cut into thirds

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

• 1 tbsp olive oil

• 2 cloves garlic, minced

• Salt and pepper to taste

• Optional: 1 tsp balsamic vinegar or lemon zest for brightness

Instructions

1. Marinate the Chicken

• In a bowl, mix olive oil, lemon juice, smoked paprika, chili powder, cayenne, garlic powder, salt, and pepper.

• Coat the chicken breasts with the marinade. Let sit for at least 20 minutes (or refrigerate up to 4 hours).

2. Grill the Chicken

• Preheat grill or grill pan over medium-high heat.

• Grill chicken 5–6 minutes per side, or until internal temperature reaches 165°F (74°C).

• Remove from heat and let rest for 5 minutes before slicing.

3. Sauté the Vegetables

• Heat olive oil in a large skillet over medium heat.

• Add garlic, then asparagus and bell peppers.

• Cook for 6–8 minutes, stirring occasionally, until vegetables are tender-crisp.

• Season with salt, pepper, and optional balsamic or lemon zest.

4. Assemble & Serve

• Plate sliced grilled chicken alongside sautéed vegetables.

• Serve hot, optionally garnished with fresh parsley or a lemon wedge.

Notes

• For extra juiciness, pound chicken breasts to even thickness before marinating.

• Asparagus should remain slightly crisp to retain flavor and texture.

• You can substitute other vegetables like zucchini or snap peas based on availability.

Tips

• Use a meat thermometer to avoid overcooking chicken.

• Add a touch of honey or maple syrup to the marinade for a sweet-heat balance.

• Grill extra chicken for meal prep—it stores well for up to 4 days.

• For a complete meal, serve with brown rice, quinoa, or cauliflower rice.

Servings

• Serves: 2

• Prep Time: 20 minutes

• Cook Time: 15 minutes

• Total Time: 35 minutes

Nutritional Info (Per Serving – estimate)

• Calories: ~350

• Protein: 35g

• Fat: 18g

• Carbohydrates: 12g

• Fiber: 4g

• Sugar: 4g

• Sodium: ~500mg

Health Benefits

• High protein for muscle repair and satiety

• Low-carb and gluten-free

• Rich in antioxidants from bell peppers and asparagus

• Supports heart health and metabolism with lean protein & olive oil

• Contains vitamin C, A, K, and folate

Q&A

Q: Can I use chicken thighs instead of breasts?

A: Yes! Chicken thighs will be juicier—just adjust the grilling time slightly.

Q: What if I don’t have a grill?

A: You can use a stovetop grill pan, cast-iron skillet, or even bake the chicken at 400°F (200°C) for 20–25 minutes.

Q: Is it freezer-friendly?

A: Grilled chicken can be frozen, but the vegetables are best fresh or stored in the fridge for up to 3 days.

Q: How can I reduce the spice?

A: Cut the cayenne in half or remove it entirely for a milder flavor.

Q: Can I make this vegan?

A: Yes, substitute the chicken with tofu or tempeh and use the same marinade.