This easy asado chicken is bursting with flavor! Marinated in spices and citrus, it’s juicy and perfect for any meal. Paired with sautéed lemon zucchini, it’s both zesty and fresh!
I love how the lemon in the zucchini brightens up the whole dish. Plus, it’s super simple to make—just toss everything in a pan and let the magic happen! 😊
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect for this recipe because they cook quickly and are juicy. If you prefer, you can use thighs for a bit more flavor and tenderness.
Olive Oil: This adds great flavor and helps with cooking. You can substitute it with avocado oil or melted butter, especially if you like a richer taste.
Spices: Smoked paprika gives a lovely depth. If you can’t find it, regular paprika works, but add a bit of liquid smoke for that smoky flavor. Oregano and cumin are staples in asado, adding an earthy taste.
Zucchini: If zucchini isn’t available, yellow squash or even bell peppers are great alternatives. They’ll bring their own unique flavors to the dish.
Lemons: Fresh lemon juice brightens the dish. If you’re out of lemons, lime is a good substitute. You can also use bottled juice in a pinch.
How Can I Get the Chicken Just Right?
Cooking chicken so it’s juicy but not overdone is key. Start by marinating the chicken for deeper flavor. When cooking, aim for a medium-high heat to get a nice sear.
- Heat the skillet before adding chicken to lock in moisture.
- Cook for 5-7 minutes on each side. Use a meat thermometer to check for 165°F (75°C) internally.
- Let it rest after cooking to keep it juicy before slicing.
How Do I Make Zucchini Tender Without Losing Its Crunch?
Sautéing zucchini quickly ensures it stays tender yet slightly crunchy. Here’s how to do it right:
- Start with a hot skillet to cook zucchini quickly without turning mushy.
- Cook for about 5-7 minutes, stirring occasionally to get an even char.
- Add lemon juice and zest at the end for a fresh taste.
By following these tips, you’ll have a delicious meal in no time, featuring juicy chicken and vibrant zucchini! Enjoy cooking! 😊
Easy Asado Chicken with Sauteed Lemon Zucchini
Ingredients:
For the Asado Chicken:
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika (or regular paprika)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili flakes (optional, for mild heat)
- Juice of 1 lime or lemon
- Salt and pepper to taste
- Fresh cilantro or 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
- Juice of 1/2 lemon
- Zest of 1 lemon
- Salt and pepper to taste
- Red chili flakes (optional)
- Fresh parsley or cilantro, chopped (optional, for garnish)
- Lemon slices for serving
Time Needed:
This delicious meal takes about 15 minutes for preparation and around 15-20 minutes for cooking, making a total of about 30-35 minutes. Perfect for a quick and tasty weeknight dinner!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a bowl, mix together the olive oil, minced garlic, smoked paprika, ground cumin, dried oregano, chili flakes (if using), lime or lemon juice, and a sprinkle of salt and pepper. Take the chicken breasts and rub this flavorful marinade all over them. Allow the chicken to marinate for at least 15 minutes, or up to an hour in the refrigerator to really absorb the spices.
2. Cook the Chicken:
Preheat a skillet over medium-high heat and add a small splash of olive oil. Once hot, add the marinated chicken breasts. Cook them for about 5-7 minutes on each side, or until they are cooked through and have a lovely golden char. Once done, remove the chicken from the pan and let it rest for a few minutes before slicing it into strips.
3. Sauté the Zucchini:
In the same skillet, add another tablespoon of olive oil along with the minced garlic. Sauté the garlic for about 30 seconds until it’s fragrant. Then, add the zucchini pieces and cook, stirring occasionally, for about 5-7 minutes, or until the zucchini is tender and gets some nice golden color.
4. Flavor the Zucchini:
Once the zucchini is cooked, add the lemon juice, lemon zest, salt, pepper, and a pinch of chili flakes if you like a bit of heat. Toss all the ingredients together, cooking for another minute to blend those amazing flavors.
5. Serve:
To serve, place the sliced asado chicken right next to the sautéed lemon zucchini on a plate. Don’t forget to garnish with fresh cilantro or parsley and some lemon slices for a colorful and inviting look!
Enjoy your easy and flavorful meal that combines smoky, zesty chicken with fresh, light zucchini! It’s a dish that’s sure to impress!
Frequently Asked Questions (FAQ)
Can I Use Bone-In Chicken for This Recipe?
Yes, you can use bone-in chicken, but you’ll need to adjust the cooking time. Bone-in pieces typically take longer to cook, around 10-15 minutes per side, depending on the size. Always check that the internal temperature reaches 165°F (75°C).
What Can I Substitute for Zucchini?
If you don’t have zucchini on hand, yellow squash, bell peppers, or asparagus are great alternatives. They’ll provide a different flavor and still pair wonderfully with the chicken.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm in the microwave or on the stovetop until heated through. Adding a splash of water can help keep the zucchini from drying out.
Can I Grill the Chicken Instead of Searing It?
Absolutely! Grilling the marinated chicken will add a delicious smoky flavor. Preheat the grill and cook the chicken for about 6-8 minutes per side, ensuring it reaches the safe internal temperature of 165°F (75°C).
Feel free to reach out if you have more questions or need further assistance! Enjoy your cooking! 😊
