This Easy Asado Chicken is packed with flavor and perfect for a quick meal. It’s marinated in delicious spices and served with a bright lemon zucchini sauté that adds a fresh touch!
Honestly, this dish feels like a flavor party on my plate! Plus, the zucchini is super easy to throw together—just sauté and you’re good to go. Who doesn’t love quick meals like this? 😊
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are great for this recipe. If you want to switch it up, you can use thighs for more flavor, or even swap in tofu for a vegetarian option.
Olive Oil: This adds richness. You can substitute avocado oil for a higher smoke point or use any neutral oil like canola or grapeseed, but olive oil brings a lovely flavor.
Spices: The combination of cumin, oregano, and smoked paprika is key. If you’re out of smoked paprika, regular paprika or a dash of chipotle powder can give a nice smoky kick. You can also add more herbs like thyme or rosemary for extra flavor.
Zucchini: If zucchini isn’t available, yellow squash works just as well. You could also try bell peppers or asparagus for a different texture and flavor.
Lemon: Fresh lemon juice and zest brighten the dish. If you don’t have lemons, lime juice can be a good substitute for a slightly different citrus flavor.
How Do I Cook the Chicken Perfectly?
A big part of this recipe’s success is getting the chicken just right. Here’s how to ensure juicy, flavorful chicken every time:
- Marinate the chicken for at least 15 minutes to soak up those spices, but let it sit for 1-2 hours for the best flavor.
- Get your skillet or grill pan hot before adding the chicken. This ensures a nice sear, locking in juices.
- Look for an internal temperature of 165°F (75°C) to know it’s perfectly cooked. Use a meat thermometer if you’re unsure!
- Let the chicken rest before slicing. This allows the juices to redistribute, keeping it moist.
With these tips, your chicken will be flavorful and delicious!
Easy Asado Chicken with Lemon Zucchini Sauté
Ingredients:
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika (or regular paprika)
- 1/2 teaspoon chili flakes (optional, for a bit of heat)
- Salt and freshly ground black pepper, to taste
- 2 medium zucchinis, cut into half-moons or chunky slices
- 1 lemon (zest and juice)
- 1 tablespoon fresh parsley or cilantro, chopped (for garnish)
- Lemon slices, for serving
Time Needed:
This recipe takes about 15 minutes of prep time and 15-20 minutes of cooking time, for a total of around 30-35 minutes. It’s a quick dish that you can whip up on a busy weeknight!
Step-by-Step Instructions:
1. Prepare the Chicken Marinade:
In a small bowl, combine 1 tablespoon of olive oil, minced garlic, dried oregano, ground cumin, smoked paprika, chili flakes (if you like a little heat), salt, and pepper. Mix everything together well to create a flavorful marinade.
2. Marinate Chicken:
Rub the spice mixture all over the chicken breasts until they are thoroughly coated. Let the chicken marinate for at least 15 minutes. For the best flavor, consider letting it soak in the fridge for up to 2 hours.
3. Cook the Chicken:
Heat a skillet or grill pan over medium-high heat. Add the marinated chicken breasts to the pan. Cook them for about 6-7 minutes on each side, or until they are cooked through and have nice grill marks. When done, remove the chicken from the pan and let it rest for a few minutes before slicing it.
4. Cook the Zucchini:
While your chicken is resting, add the remaining 1 tablespoon of olive oil into the same skillet. Sauté the zucchini pieces over medium-high heat until they soften and begin to brown, about 5-7 minutes.
5. Add Lemon Flavors:
Once the zucchini is tender, add in the zest and juice of the lemon. Toss everything together and cook for another minute to distribute those fresh lemon flavors evenly.
6. Serve:
Slice the rested chicken breasts and arrange them on plates. Add a generous helping of the lemon zucchini sauté next to the chicken. Garnish with chopped parsley or cilantro and lemon slices for that finishing touch!
7. Enjoy!
This Easy Asado Chicken with Lemon Zucchini Sauté is not only quick and easy to make, but it’s also packed with flavors. It pairs wonderfully with a serving of rice, quinoa, or a fresh green salad for a delightful meal!
Frequently Asked Questions (FAQ)
Can I Use Bone-In Chicken for This Recipe?
Yes, you can! Just keep in mind that bone-in chicken pieces will take longer to cook. Make sure the internal temperature reaches 165°F (75°C) for safety. Adjust the cooking time accordingly, about 10-15 minutes more, depending on the size of the pieces.
What Can I Substitute for Zucchini?
If zucchini isn’t available, yellow squash, bell peppers, or even asparagus make great substitutions. Just adjust the cooking time based on the vegetable you choose—some may cook faster or slower than zucchini.
How Do I Store Leftovers?
Store any leftover chicken and zucchini in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it gently on the stove or in the microwave until heated through. You can add a splash of lemon juice to refresh the flavors!
Can I Make This Dish Spicier?
Absolutely! If you want more heat, increase the amount of chili flakes or add a dash of cayenne pepper. You could also serve it with a spicy sauce or salsa on the side for an extra kick!
