This tasty Asado Chicken is full of bold flavors and comes together easily. Grilled chicken, seasoned just right, pairs perfectly with fresh and bright zucchini sautéed in lemon.
The zucchini adds a nice crunch and a zesty kick to the meal! I love how quick it is to prepare, making weeknight dinners a breeze. It’s become a family favorite at my house!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are a great choice for this recipe; they cook quickly and stay juicy. If you’re looking for alternatives, thighs can add extra flavor and tenderness. You could also use tofu for a plant-based version!
Olive Oil: Olive oil is perfect for marinating and cooking. If you need a substitute, avocado oil works well, or even a light vegetable oil, which has a neutral flavor. I like using flavored oils for an extra layer of taste.
Smoked Paprika: This ingredient gives the chicken a lovely smoky flavor. If you don’t have it, regular paprika can work, though it lacks the smokiness. You could also try using chipotle powder for a spicy twist.
Zucchini: Fresh zucchini is key here, but if you don’t have any, yellow squash or bell peppers would be great substitutes. They offer a similar texture and taste, and it’s fun to mix colors.
How Can I Achieve Perfectly Cooked Chicken?
Cooking chicken perfectly can be a bit tricky, but here are some tips! First, marinating the chicken helps keep it moist and flavorful. When cooking, don’t overcrowd the pan, which can lead to steaming instead of searing.
- Use medium-high heat to get a nice sear.
- Cook the chicken for 5-7 minutes on each side until it reaches an internal temperature of 165°F (75°C).
- Let it rest after cooking for about 5 minutes; this helps retain its juices.
What’s the Best Way to Saute Zucchini?
When sautéing zucchini, you want it to be tender but still have a bit of crunch. Start with a hot skillet and don’t be afraid to let it brown a little—it adds flavor! Here’s how to cook it well:
- Heat the oil, add garlic, and sauté briefly for flavor.
- Add the zucchini and season simply with salt and pepper.
- Cook for about 5-7 minutes, stirring occasionally until slightly browned but still firm.
With these tips and insights, you should achieve a delicious Asado Chicken with perfectly sautéed lemon zucchini. Happy cooking!
Easy Asado Chicken with Sauteed Lemon Zucchini
Ingredients You’ll Need:
For The Asado Chicken:
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili flakes (optional for heat)
- Salt and pepper to taste
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley or cilantro
For The Sauteed Lemon Zucchini:
- 2 medium zucchinis, cut into thick half-moons or chunks
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Juice and zest of 1 lemon
- Salt and pepper to taste
- 1 tablespoon chopped fresh parsley or basil
- Red pepper flakes (optional)
Garnish:
- Lemon slices for serving
How Much Time Will You Need?
This recipe takes about 30 minutes in total: 20 minutes for marinating the chicken and 10 minutes for cooking everything. It’s quick and easy, perfect for busy weeknights or a delicious weekend meal!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a bowl, mix together the olive oil, minced garlic, smoked paprika, oregano, ground cumin, chili flakes (if you want some heat), salt, pepper, lemon juice, and chopped parsley or cilantro. This mixture will give your chicken fantastic flavor!
Add the chicken breasts to the bowl and coat them well with the marinade. Let them sit for at least 20 minutes. If you have more time, you can let them marinate in the fridge for up to 2 hours for even more flavor.
2. Cook the Chicken:
Heat a grill pan or skillet over medium-high heat. Once hot, add the marinated chicken breasts. Cook each side for about 5-7 minutes, or until the chicken is fully cooked and the juices run clear. This step ensures your chicken is delicious and juicy. Once done, remove the chicken from the pan and let it rest for a few minutes before slicing.
3. Saute the Zucchini:
While the chicken is cooking, take a large skillet and heat the olive oil over medium heat. Add the minced garlic and sauté it for about 30 seconds until it becomes fragrant—be careful not to burn it!
Next, add the chopped zucchini to the skillet. Season it with salt, pepper, and red pepper flakes if you’re using them. Cook the zucchini while stirring occasionally for about 5-7 minutes, until it’s tender and slightly browned. This step brings out its natural sweetness!
4. Add Fresh Flavors:
Once the zucchini is cooked, stir in the lemon juice and zest for that refreshing zesty kick. Sprinkle with fresh parsley or basil, then remove from heat. Your zucchini should be bright, fresh, and ready to pair with tasty chicken!
5. Serve:
Slice the rested Asado chicken and serve it alongside the sautéed lemon zucchini. Garnish your dish with lemon slices for a lovely presentation and extra flavor boost.
Enjoy your flavorful, easy-to-make Asado Chicken with bright, zesty sautéed lemon zucchini! It’s a healthy and satisfying meal for any occasion!
Frequently Asked Questions (FAQ)
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs are a wonderful alternative as they are juicier and more forgiving in terms of cooking times. Just adjust the cooking time slightly, as thighs may take a few more minutes to reach the safe internal temperature of 165°F (75°C).
What Should I Do If I Don’t Have Smoked Paprika?
If you don’t have smoked paprika, regular paprika works just fine! You could also use a mix of regular paprika and a pinch of cayenne or chipotle powder for a bit of heat and smokiness.
Can I Prep This Recipe Ahead of Time?
Yes! You can marinate the chicken a day in advance for deeper flavor. Just store it in an airtight container in the refrigerator. Additionally, you can chop the zucchini ahead of time and store it in a sealed bag in the fridge for up to a day before cooking.
How Do I Store Leftovers?
Store any leftover chicken and zucchini in separate airtight containers in the fridge for up to 3 days. To reheat, you can microwave them or warm them in a skillet over low heat. If the zucchini seems dry, add a splash of water or olive oil while reheating to keep it moist!
