YOUR SOLIN GENERATED RECIPE
Tender Pan-Seared Chicken with Bell Peppers
Pan-seared chicken breast strips and vibrant bell peppers sautéed until tender-crisp and infused with aromatic garlic and smoky paprika.
INGREDIENTS
6 oz Chicken breast
1 tbsp Extra virgin olive oil
1 cup Red bell pepper
0.5 cup Yellow bell pepper
0.5 cup Yellow onion
2 cloves Garlic
0.5 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Smoked paprika
1 tbsp Fresh parsley
PREPARATION
Slice the chicken breast into thin, even strips to ensure quick and uniform cooking.
Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.
Add the chicken strips to the skillet and sear until golden brown and cooked through, approximately 5-7 minutes.
Remove the chicken from the pan and set aside on a plate to keep it juicy.
In the same skillet, add the sliced red and yellow bell peppers along with the onions, sautéing until they are tender-crisp and slightly caramelized.
Stir in the minced garlic and cook for an additional 60 seconds until the aroma is released.
Return the cooked chicken to the skillet and season with sea salt, black pepper, and smoked paprika.
Toss all ingredients together for 1-2 minutes to combine the flavors and heat everything through.
Garnish with freshly chopped parsley and serve immediately while hot.