Ingredients:

  • 1.5 lb chicken breast, sliced into 1/2-inch strips
  • 1 tsp smoked paprika
  • 0.5 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 3 large bell peppers (red, yellow, green), sliced
  • 1 medium red onion, sliced into half-moons
  • 3 cloves garlic, thinly sliced
  • 2 tbsp extra virgin olive oil, divided
  • 0.25 cup low-sodium chicken broth
  • 1 tbsp balsamic vinegar
  • 1 tbsp fresh parsley or basil, chopped

Instructions:

  1. Season the chicken strips generously with salt, pepper, and smoked paprika.
  2. Heat 1 tablespoon of olive oil in a 12-inch skillet over medium-high heat until the oil shimmers and barely begins to smoke. Add the chicken in a single layer and sear undisturbed for 5 minutes until golden brown and released easily from the pan.
  3. Remove chicken to a plate and tent with foil to keep warm.
  4. In the same pan, add the remaining tablespoon of oil followed by the peppers and onions. Sear for 7 minutes, tossing occasionally, until edges are charred.
  5. Add the sliced garlic and cook for 60 seconds until fragrant.
  6. Pour in the chicken broth and balsamic vinegar to deglaze the pan, scraping up any brown bits (fond).
  7. Return the chicken and any accumulated juices to the pan, toss everything together for 2 minutes until the sauce thickens and chicken is cooked through.
  8. Garnish with fresh herbs.