Pan-Seared Chicken with Sautéed Vegetables

A gourmet dish featuring succulent pan-seared chicken breasts complemented by a savory sauté of bell peppers, onions, carrots, and garlic, delivering a harmonious balance of flavors.

Total time: 30 min

Servings: 4

Calories: 320 per serving

Protein: 40g | Carbs: 8g | Fat: 14g

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1 large onion, thinly sliced
• 3 cloves garlic, minced
• 1 large red bell pepper, thinly sliced
• 2 medium carrots, julienned
• 3 tablespoons extra virgin olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon smoked paprika
• 1 tablespoon fresh lemon juice
• 1/4 cup chicken stock (unsalted)
• Fresh parsley, finely chopped (for garnish)

Instructions

1. Prepare the chicken breasts by patting them dry with paper towels. Season with sea salt, black pepper, and smoked paprika on both sides.
2. Heat 1.5 tablespoons of olive oil in a large skillet over medium-high heat. When the oil is shimmering, carefully place the chicken breasts in the skillet, skin-side down.
3. Sear the chicken for about 4-5 minutes on one side until golden brown, then flip and cook for an additional 4-5 minutes, or until the internal temperature reaches 165°F (74°C). Remove and let rest.
4. While the chicken is resting, in the same skillet, add the remaining olive oil and reduce the heat to medium.
5. Add the sliced onions and sauté for about 2 minutes until they are softened.
6. Add the minced garlic, sliced bell pepper, and julienned carrots to the skillet. Continue to sauté for another 3-4 minutes until the vegetables are tender-crisp.
7. Deglaze the pan with chicken stock and fresh lemon juice, scraping up any browned bits at the bottom of the pan for extra flavor.
8. Return the chicken to the skillet to warm through with the vibrant, aromatic vegetables.
9. Serve each chicken breast topped with a generous portion of sautéed vegetables. Garnish with freshly chopped parsley.