Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, sliced into 1-inch medallions
  • 1 lb fresh asparagus, tough ends trimmed
  • 2 large bell peppers (red and yellow), sliced into strips
  • 1 medium red onion, cut into wedges
  • 2 tbsp extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp Dijon mustard
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Preheat the oven. Set it to 425°F (220°C). Note: A hot oven is crucial for that immediate sizzle.
  2. Prep the chicken. Slice the 1.5 lbs of chicken breasts into 1 inch medallions.
  3. Trim the vegetables. Snap the woody ends off the asparagus and slice the peppers and red onion.
  4. Whisk the marinade. In a large bowl, combine the olive oil, lemon juice, Dijon, garlic, oregano, paprika, salt, and pepper.
  5. Toss the protein. Add the chicken to the bowl and coat thoroughly. Note: This protects the lean meat from drying out.
  6. Add the vegetables. Dump the asparagus, peppers, and onions into the same bowl and toss again.
  7. Arrange the pan. Spread everything onto a large rimmed baking sheet in a single layer.
  8. Roast the meal. Slide the pan into the center rack for 20 minutes.
  9. Check for doneness. Roast for an additional 5 minutes until the chicken is opaque and the peppers are slightly charred.
  10. Rest and serve. Let the pan sit for 3 minutes before serving to allow juices to redistribute.