This easy asado chicken is juicy and packed with flavor, marinated in yummy spices that make your taste buds happy! It pairs perfectly with sautéed lemon zucchini for a fresh twist.
You’ll love how the zesty lemon brightens up the tender zucchini. I like to pile my plate high! Who can resist the combination of chicken and veggies that are full of sunshine? 🌞
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are lean and cook quickly, but you can substitute with thighs for more flavor and moisture. If you’re going vegetarian, try using firm tofu or seitan instead.
Spices: Smoked paprika is key for that distinctive asado flavor, but if you don’t have it, regular paprika can work too. Up the flavor with extra cumin or try chili powder for some kick!
Olive Oil: Extra virgin olive oil is great, but for higher heat cooking, light olive oil or avocado oil are excellent alternatives. They have a higher smoke point, making them more versatile for cooking.
Zucchini: If zucchini isn’t available, yellow squash works wonderfully. You could also mix in bell peppers or asparagus for a colorful veggie side dish.
Lemon: Fresh lemon gives a bright flavor, but if you’re out, vinegar (like apple cider or white wine) can add acidity. You could also use lime for a twist!
How Do I Ensure My Chicken Stays Juicy?
To get juicy chicken, the key is in the marinating and cooking processes. Marinate your chicken to infuse flavor and moisture—15-30 minutes is great, but let it sit longer if you can!
- Cook on medium-high heat for a good sear, which locks in juices. Aim for about 5-7 minutes per side, but check the internal temperature.
- Let the chicken rest after cooking. This allows the juices to redistribute, making each bite tender.
What’s the Best Way to Sauté Zucchini?
Sautéing zucchini is simple but can be tricky if you want it tender yet not mushy! Start with high heat and ensure your skillet is hot before adding the zucchini.
- Cook in a single layer for even browning. If the pan is overcrowded, the veggies will steam instead of sauté.
- Add garlic at the end of cooking to prevent it from burning and becoming bitter.
Following these tips will help you create a delicious and satisfying meal with perfectly cooked chicken and vibrant zucchini!
Easy Asado Chicken with Sautéed Lemon Zucchini
Ingredients You’ll Need:
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil (divided)
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional for heat)
- Salt and black pepper to taste
- 2 medium zucchinis, sliced into half-moons
- 2 cloves garlic, minced
- 1 lemon (zest and juice)
- 1 tablespoon fresh parsley or cilantro, chopped (optional garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and 15-20 minutes for cooking. In total, you can have this delicious meal ready in just 30-35 minutes! Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Chicken Marinade:
In a small bowl, mix 1 tablespoon of olive oil with smoked paprika, ground cumin, garlic powder, dried oregano, red pepper flakes, salt, and black pepper. Rub this spice mixture evenly over both sides of the chicken breasts. For even better flavor, let the chicken marinate for at least 15 minutes (or up to 2 hours in the fridge). This will really enhance the taste!
2. Cook the Chicken:
Heat a skillet over medium-high heat and add the remaining 1 tablespoon of olive oil. Once hot, add the marinated chicken breasts to the skillet. Cook for about 5-7 minutes on each side. You know they’re done when they reach an internal temperature of 165°F (75°C) and are nicely browned. Once cooked, remove them from the pan and let them rest for a few minutes before slicing. This step helps keep the chicken juicy!
3. Sauté the Zucchini:
In the same skillet you used for the chicken, add the minced garlic and sauté for about 30 seconds or until fragrant. Then, toss in the zucchini slices. Season them with salt and pepper, and cook for about 5-7 minutes until they are tender and lightly golden. Keep stirring occasionally to ensure even cooking!
4. Add Lemon Flavor:
Now it’s time to brighten up that zucchini! Zest the lemon over the zucchini and squeeze in the fresh lemon juice. Stir everything together and let it heat through for another minute. The lemon adds a lovely freshness!
5. Serve:
Time to plate! Slice the rested chicken breasts and set them on a plate alongside the sautéed lemon zucchini. If you like, you can garnish with chopped fresh parsley or cilantro and some lemon wedges for an extra pop of color and flavor.
Enjoy this wonderfully flavorful and fresh dish that’s simple to prepare and perfect for a healthy weeknight dinner!
Frequently Asked Questions (FAQ)
Can I Use Thighs Instead of Chicken Breasts?
Absolutely! Chicken thighs are a great substitute as they have more fat, which makes them incredibly juicy and flavorful. Just cook them until they reach an internal temperature of 165°F (75°C), similar to breasts.
What Can I Substitute for Zucchini?
If you don’t have zucchini on hand, yellow squash, bell peppers, or even asparagus can be great alternatives. Just adjust the cooking time slightly to ensure they’re tender!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm the chicken and zucchini in the microwave or on the stovetop until heated through. You might want to add a splash of water to keep the zucchini from drying out.
Can I Make the Chicken Ahead of Time?
Yes, you can marinate the chicken ahead of time! Prepare the marinade and coat the chicken breasts, then store them in the refrigerator for up to 2 hours or overnight. Just be sure to cook it fresh for the best texture!
