Easy Asado Chicken with Lemon Sautéed Zucchini

Key Ingredients & Substitutions

Chicken: Boneless, skinless chicken breasts are perfect for this recipe. If you’re looking for a leaner option, turkey breast works well too. To mix it up, try using thighs for a juicier bite!

Smoked Paprika: This brings a lovely smoky flavor. If you can’t find it, regular paprika or even chili powder can work, though they will slightly change the flavor profile.

Zucchini: Fresh, firm zucchinis are ideal. If zucchinis aren’t available, yellow squash or even bell peppers make great substitutes. Their texture might differ, but they’ll still taste great!

Fresh Herbs: Fresh parsley adds a bright finish. If you’re out of parsley, cilantro or basil can also complement the dish nicely, offering different flavor notes.

How Do I Marinate the Chicken for Maximum Flavor?

Marinating is key for infusing flavor into the chicken. Here’s how you can do it effectively:

• Mix all marinade ingredients in a bowl. The olive oil serves as a base, helping the spices stick to the chicken.
• Rub the marinade all over the chicken breasts, ensuring they are fully coated.
• Allow marinating for at least 15 minutes. For a deeper flavor, let it soak in the fridge for up to an hour! It makes a big difference.

What’s the Best Way to Sauté Zucchini?

Sautéing zucchini is quick and makes it tender without losing its crunch. Here’s how to do it right:

• Start with a hot pan and olive oil. This prevents the zucchini from becoming mushy.
• Add minced garlic first for flavor, cooking for just about 30 seconds.
• Quickly add zucchini and keep them moving for even cooking. You want them tender but not soggy, around 5-7 minutes should do!
• Finish with lemon juice for a burst of freshness that complements the zucchini well.

Using these tips, you’ll get a flavorful chicken and perfectly sautéed zucchini every time! Enjoy your cooking!

Easy Asado Chicken with Lemon Sautéed Zucchini

Ingredients:

For the Asado Chicken:

• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 1/2 tsp chili flakes (optional for slight heat)
• 1 tbsp fresh parsley, chopped (plus extra for garnish)
• Salt and black pepper to taste

For the Lemon Sautéed Zucchini:

• 2 medium zucchinis, sliced into thick half-moons
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1 tsp red chili flakes (optional)
• Juice of 1/2 lemon
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Lemon slices (for serving)

How Much Time Will You Need?

This delightful meal requires about 15 minutes for preparation, plus an additional 15-20 minutes for cooking. If you choose to marinate the chicken longer, consider putting it in the fridge for up to 1 hour. It’s quick, fresh, and perfect for a weeknight dinner!

Step-by-Step Instructions:

1. Marinate the Chicken:

In a bowl, mix together the olive oil, minced garlic, smoked paprika, oregano, cumin, chili flakes, chopped parsley, salt, and pepper. Take the chicken breasts and rub the marinade all over them, making sure they are fully coated. Let the chicken marinate for at least 15 minutes (or up to 1 hour in the fridge) to soak up all those delicious flavors.

2. Cook the Chicken:

Heat a grill pan or skillet over medium-high heat. When it’s nice and hot, add the marinated chicken breasts. Cook them for about 5-6 minutes on each side, or until they are golden brown and cooked through (the internal temperature should reach 165°F / 74°C). Once cooked, remove them from the heat and let them rest for about 5 minutes.

3. Sauté the Zucchini:

While the chicken is resting, grab another pan and heat olive oil over medium heat. Add the minced garlic and the optional red chili flakes, sautéing for about 30 seconds until they start to smell wonderful. Now, toss in the zucchini slices. Season with salt and pepper, and cook for 5-7 minutes, stirring occasionally, until the zucchini is tender and has a bit of caramelization.

4. Add Lemon Flavor:

Take the pan off the heat and squeeze lemon juice over the sautéed zucchini. Toss everything to combine and sprinkle in some fresh parsley for a pop of color.

5. Serve:

Slice the rested chicken breasts into bite-sized pieces and serve them alongside the lemon sautéed zucchini. Garnish with extra parsley and lemon slices for that final touch of freshness.

Enjoy this delicious, zesty, and healthy meal that comes together quickly with fresh flavors of asado spices balanced by bright lemony zucchini!

FAQ for Easy Asado Chicken with Lemon Sautéed Zucchini

Can I Use Frozen Chicken for This Recipe?

Yes, but make sure to fully thaw it first! The best way to thaw frozen chicken is to place it in the refrigerator overnight or submerge it in cold water in a sealed bag for a quick thaw. Pat it dry before marinating to ensure the flavors stick.

Can I Make This Recipe Ahead of Time?

Absolutely! You can marinate the chicken and cook both the chicken and zucchini ahead of time. Simply reheat the chicken in a skillet over low heat or in the microwave until warmed through. The zucchini can also be reheated quickly on the stove.

How Do I Store Leftover Chicken and Zucchini?

Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in a skillet or in the microwave, stirring occasionally for even heating. Avoid reheating more than once to maintain flavor and texture.

Can I Substitute Other Vegetables for Zucchini?

Yes! If zucchini isn’t available, you can use yellow squash, bell peppers, or asparagus instead. Just adjust the cooking time slightly depending on the vegetable you choose, ensuring they remain tender but not mushy.