A quick and easy dish for a busy weeknight! Serve sliced over steamed rice and broccoli to round out the meal.
3 tablespoons smoked paprika 1 teaspoon garlic powder 1 teaspoon dried parsley 1 teaspoon fine sea salt 3 tablespoons extra-virgin olive oil 4 boneless, skinless thin-sliced chicken breast fillets
Combine the smoked paprika, garlic powder, salt and olive oil in a small bowl, stirring until smooth. Using a spoon or pastry brush, spread a thin layer of the paprika paste on both sides of each piece of chicken. Set aside to let flavors infuse for 15 minutes. Meanwhile, lower the top rack in your oven to the middle position (avoids burning chicken before it's cooked through) and line a baking sheet with foil. Place chicken on the prepared pan and broil for 5 to 7 minutes, or until edges begin to crisp. Carefully turn chicken over and broil another 5 minutes, or until cooked through. Remove chicken from oven and let rest for 2 minutes before slicing into strips. Serve over rice and vegetables.
Discover more information about Chillin' with the Chili Peppers—A Peppering of Informationin the archived edition of our May 2014 email. Or get more recipe ideas/inspiration from our Pinterest Board - [ capsicum annum - chili peppers ]
