Easy Asado Chicken with Sauteed Lemon Zucchini

Key Ingredients & Substitutions

Chicken Breasts: For this dish, boneless, skinless chicken breasts are great as they cook quickly. You can use thighs if you prefer dark meat; just adjust the cooking time a bit as they might take longer.

Olive Oil: Olive oil adds richness and helps with cooking. If you’re avoiding it, avocado oil works well too and has a high smoke point.

Spices: The combination of smoked paprika, cumin, and oregano gives a nice depth of flavor. If you don’t have smoked paprika, regular paprika works too. For a little heat, you can use cayenne pepper instead of chili flakes.

Zucchini: Fresh zucchini is fantastic for adding crunch. If zucchini isn’t available, yellow squash is a great substitute. You could even use bell peppers if you want to mix things up!

Lemon: Fresh lemon juice brightens the dish. If you’re out of lemons, a splash of vinegar can add similar acidity, but it won’t have that fresh citrus flavor.

How Do I Get My Chicken Perfectly Cooked Every Time?

Cooking chicken right can be tricky, but here’s what helps! Make sure your pan is hot before adding the chicken. This gives you a nice sear. Cooking for 5-7 minutes per side usually works well, but using a meat thermometer is the best way to check. The chicken should reach 165ºF (75ºC) at the thickest part.

• Let the marinated chicken rest at room temperature for around 15 minutes before cooking. This helps it cook evenly.
• Add the chicken to the skillet and don’t move it around too much at first. This ensures a nice golden crust.
• After cooking, give the chicken a few minutes to rest before slicing. This keeps it juicy!

This straightforward approach to cooking chicken will help make your dishes delicious and well-cooked every time!

Easy Asado Chicken with Sauteed Lemon Zucchini

Ingredients You’ll Need:

For the Asado Chicken:

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon chili flakes (adjust to taste)
• Salt and black pepper, to taste
• 1 tablespoon fresh parsley, chopped (for garnish)

For the Sauteed Lemon Zucchini:

• 2 medium zucchinis, cut into half-moons or chunks
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• Salt and black pepper, to taste
• 1/2 teaspoon red pepper flakes (optional)
• Juice of half a lemon
• Lemon slices, for garnish
• 1 tablespoon fresh parsley, chopped

How Much Time Will You Need?

This delicious recipe takes about 15 minutes to prepare and around 15-20 minutes to cook, totaling approximately 30-35 minutes from start to finish. It’s perfect for a quick weeknight meal!

Step-by-Step Instructions:

1. Prepare the Chicken Marinade:

In a small bowl, mix olive oil, minced garlic, smoked paprika, ground cumin, dried oregano, chili flakes, salt, and pepper. This flavorful mixture will infuse your chicken with tasty spices!

2. Marinate the Chicken:

Rub the spice mixture evenly over the chicken breasts, ensuring they are well coated. Allow the chicken to marinate for at least 15-20 minutes to soak up all the delicious flavors.

3. Cook the Chicken:

Heat a skillet over medium-high heat, adding a little olive oil if necessary. Cook the marinated chicken breasts for about 5-7 minutes on each side, or until they are golden brown and fully cooked. You can check that they’ve reached an internal temperature of 165ºF (75ºC). Once cooked, remove from heat and let them rest for a few minutes before slicing.

4. Prepare the Zucchini:

While the chicken is cooking, grab another skillet and heat olive oil over medium heat. Add the minced garlic and sauté until fragrant, which should take about 30 seconds.

5. Cook the Zucchini:

Add the zucchini pieces to the skillet. Season them with salt, pepper, and red pepper flakes if you like a little kick. Sauté the zucchini for about 5-7 minutes, stirring occasionally, until they become tender and have a nice golden color.

6. Add Lemon Flavor:

Squeeze fresh lemon juice over the cooked zucchini and mix well to ensure they’re coated with zesty flavor. Remove the skillet from heat.

7. Serve:

Slice the rested chicken breasts and place them on a plate alongside the sautéed lemon zucchini. Garnish with fresh parsley and a few lemon slices for added color and freshness.

8. Enjoy:

Serve this delicious meal immediately as a wholesome and vibrant dinner that packs in flavor and color!

This recipe yields savory and slightly spicy chicken paired with bright, citrusy zucchini—a delightful balance that’s sure to please your taste buds!

FAQ for Easy Asado Chicken with Sauteed Lemon Zucchini

Can I Use Chicken Thighs Instead of Breasts?

Yes, you can definitely use chicken thighs if you prefer dark meat! Just adjust the cooking time to ensure they are fully cooked, as thighs may take a bit longer to reach the desired internal temperature of 165ºF (75ºC).

What If I Don’t Have Smoked Paprika?

If you don’t have smoked paprika, regular paprika will work just fine. While it won’t have that smoky flavor, it will still add a nice color and taste to the chicken. You can also add a little bit of liquid smoke if you want to achieve a smokier profile!

How Can I Store Leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy them again, reheat gently in the microwave or on the stovetop, stirring occasionally to heat evenly.

Can I Make This Recipe Ahead of Time?

Yes, you can prepare the marinade and marinate the chicken up to a day in advance. Just keep it in the refrigerator. You can also sauté the zucchini ahead of time, though it’s best enjoyed fresh for the best texture and flavor.