Sizzling Chicken with Asparagus and Red Pepper

1.Begin by preparing the chicken breasts. Pat them dry with paper towels and season both sides with salt, pepper, and paprika.

2.In a small bowl, mix together the soy sauce, honey, and lemon juice to create a marinade. Add the minced garlic and stir well.

3.Place the chicken breasts in a resealable plastic bag or a shallow dish and pour the marinade over them. Seal the bag or cover the dish and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.

4.While the chicken is marinating, prepare the vegetables. Trim the asparagus and slice the red bell pepper into thin strips.

5.After marinating, heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts to the skillet and cook for about 6-7 minutes on each side, or until they are golden brown and cooked through (internal temperature should reach 165°F/75°C). Remove the chicken from the skillet and set aside on a plate.

6.In the same skillet, add the asparagus and red bell pepper. Sauté for about 4-5 minutes, or until the vegetables are tender-crisp. Season with salt and pepper to taste.

7.Slice the cooked chicken breasts and return them to the skillet with the vegetables. Toss everything together to combine and heat through for an additional 1-2 minutes.

8.Serve the sizzling chicken with asparagus and red pepper hot, garnished with additional lemon juice if desired.