This Easy Asado Chicken is juicy and packed with flavor, perfect for a weeknight meal. Paired with sautéed lemon zucchini, it’s a fresh and tasty dish!
I love how quick and simple it is to prepare the zucchini with a splash of lemon—it’s like summer on a plate! Plus, you’ll impress everyone with these bright colors! 🌟
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts work best for this recipe. If you’re looking for alternatives, chicken thighs add more flavor and moisture, or you could use tofu for a vegetarian option, seasoned in the same way.
Smoked Paprika: This adds a lovely depth to the chicken. If you don’t have it, you can use regular paprika with a pinch of cayenne pepper for a similar effect.
Zucchini: Fresh zucchini is ideal, but yellow squash can be a great substitute. You can even use bell peppers or snap peas for a crunchy twist.
Lemon Juice and Zest: Fresh lemon is amazing, but bottled juice can work in a pinch. Lime juice can also substitute if you want a different citrus zing!
How Do I Get My Chicken Juicy and Flavorful?
The key to juicy and delicious chicken is marinating! Take a bit of time to let the chicken soak in the marinade, as it allows the flavors to penetrate the meat. Aim for at least 20 minutes, but longer is even better!
- Make sure your skillet is hot enough to sear the chicken—this creates a nice crust and keeps the juices inside.
- Let the chicken rest after cooking; this helps retain its juices, making each bite tender.
What’s the Best Way to Cook Zucchini Without Getting It Mushy?
Sautéing zucchini quickly over medium-high heat is essential to achieve tender yet crisp veggies. Here are some tips:
- Start with a hot skillet and don’t overcrowd it; this prevents steaming.
- Cook just until they’re lightly browned; about 5-7 minutes is perfect to retain a bit of crunch.
Keeping the skin on adds color and nutrients, so don’t peel it unless you prefer.
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 tablespoon smoked paprika (or regular paprika for milder flavor)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili flakes (optional for heat)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh parsley or cilantro, chopped (optional)
For the Sauteed Lemon Zucchini:
- 2 medium zucchinis, chopped into bite-sized pieces
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 1 tablespoon fresh lemon juice (about half a lemon)
- 1 teaspoon lemon zest
- 1 tablespoon fresh parsley or cilantro, chopped
- Lemon slices (for garnish)
Time Needed:
This recipe takes about 10 minutes to prep and around 20 minutes to cook. So, you can have a delicious meal ready in approximately 30 minutes! Perfect for a weeknight dinner.
Step-by-Step Instructions:
1. Prepare the Asado Chicken Marinade:
In a small bowl, mix together the olive oil, minced garlic, smoked paprika, ground cumin, dried oregano, chili flakes (if you’re using them), salt, and black pepper. Whisk everything together to form a flavorful marinade.
2. Marinate the Chicken:
Take the chicken breasts and coat them evenly with the marinade you just made. For the best flavor, let the chicken marinate for at least 20 minutes. If you have time, refrigerate it for up to 2 hours.
3. Cook the Chicken:
Heat a skillet over medium-high heat. Once the skillet is hot, place the marinated chicken breasts in. Cook for about 5-7 minutes on each side until they are fully cooked and have a nice golden-brown char. You want the internal temperature to reach 165°F (74°C). Once done, remove the chicken from the skillet and let it rest for a few minutes before slicing.
4. Saute the Zucchini:
In the same skillet (add a little more olive oil if needed), add the minced garlic and sauté for about 30 seconds until it smells amazing. Then, toss in the chopped zucchini along with salt and pepper. Cook while stirring occasionally for about 5-7 minutes until the zucchini is tender and slightly browned.
5. Add Lemon Flavor to Zucchini:
Remove the skillet from the heat. Stir in the fresh lemon juice, lemon zest, and chopped parsley. This will bring a bright and fresh flavor to your sautéed zucchini!
6. Serve:
Slice the rested chicken breasts and serve alongside the sautéed lemon zucchini. Don’t forget to garnish with lemon slices and any extra parsley for a lovely presentation.
Enjoy your bright, flavorful Easy Asado Chicken with Sauteed Lemon Zucchini!
Frequently Asked Questions
Can I Use Bone-In Chicken for This Recipe?
Yes, you can use bone-in chicken thighs or breasts. Just note that the cooking time will increase. Make sure to cook them until the internal temperature reaches 165°F (74°C) for safe consumption.
What If I Don’t Have Smoked Paprika?
No problem! You can use regular paprika for a milder flavor, or substitute with a mix of regular paprika and a pinch of cayenne pepper for some heat. Alternatively, a dash of chili powder can work too!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally to heat evenly.
What Other Vegetables Can I Use with the Zucchini?
You can get creative! Bell peppers, yellow squash, asparagus, or even green beans would all be great additions. Just adjust cooking times as needed based on the vegetables you choose.
