Easy Asado Chicken with Zesty Lemon Zucchini

Key Ingredients & Substitutions

Chicken: I suggest using boneless skinless chicken breasts for a leaner dish, but thighs add more moisture and flavor. If you’re looking for a vegan option, consider marinated tofu or tempeh—they absorb flavors well!

Spices: The smoked paprika gives a wonderful depth to the chicken. If you don’t have it, regular paprika or even a bit of cayenne pepper can work. The cumin and chili powder are also key, but feel free to adjust based on your taste preferences.

Zucchini: Fresh zucchini is ideal, but yellow squash works just as well. You can also try other veggies like bell peppers or asparagus for a colorful twist. If you want, you can even add some cherry tomatoes for extra flavor!

Lemon: Fresh lemon juice is best. If you’re out, lime juice or vinegar can add the acidity needed for the zucchini. Just remember that the flavor will change a bit, but it’s still delicious!

How Do You Marinate Chicken for the Best Flavor?

Marinating chicken is all about enhancing flavor and tenderness. Here’s how to do it right:

• Combine olive oil with spices and minced garlic. This mix coats the chicken and infuses it with flavor.
• Let it sit for at least 15-30 minutes. For optimal flavor, marinate in the fridge for up to 2 hours. Just avoid longer than that—chicken can become mushy!
• If you’re short on time, even a quick 15-minute marinade makes a noticeable difference in flavor.

Also, don’t forget to let the chicken rest after cooking for a few minutes. This helps keep it juicy when you slice it!

Easy Asado Chicken with Zesty Lemon Zucchini

Ingredients You’ll Need:

For The Asado Chicken:

• 4 boneless, skinless chicken breasts (or thighs)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• Salt and black pepper, to taste
• 1 tablespoon fresh parsley or cilantro, chopped (optional)

For The Zesty Lemon Zucchini:

• 2 medium zucchinis, sliced into rounds
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 lemon (zest and juice)
• Salt and black pepper, to taste
• 1 teaspoon dried oregano or Italian seasoning
• Red pepper flakes, optional, to taste
• Fresh parsley, chopped, for garnish

How Much Time Will You Need?

This recipe will take about 20-30 minutes in total. You’ll spend around 15-30 minutes marinating the chicken (you can do this while you prepare the zucchini!), and then about 10-15 minutes cooking everything. It’s a quick and flavorful meal that can fit into your busy schedule!

Step-by-Step Instructions:

1. Preparing the Chicken Marinade:

In a mixing bowl, combine the olive oil, minced garlic, smoked paprika, ground cumin, dried oregano, chili powder, salt, and black pepper. Place the chicken breasts in the bowl and ensure they are well-coated with the marinade. For a deeper flavor, let them sit for at least 15-30 minutes, or you can pop them in the fridge for up to 2 hours.

2. Cooking the Chicken:

Heat a skillet over medium-high heat. Once hot, add your marinated chicken to the skillet. Cook each piece for about 5-7 minutes on each side, or until the chicken is fully cooked and achieves a nice char. After cooking, remove the chicken from the skillet and let it rest for a few minutes. Then, slice it into thin pieces just before serving.

3. Cooking the Zucchini:

While the chicken is cooking or right after, grab another skillet and heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until it’s fragrant. Next, toss in the sliced zucchini along with salt, pepper, oregano, and red pepper flakes if you’re using them. Stir occasionally and cook until the zucchini becomes tender and slightly browned, around 5-7 minutes.

4. Adding Lemon Flavor:

Once the zucchini is cooked, zest the lemon over the top and then squeeze the lemon juice in as well. Toss everything together so the zucchini gets coated in the bright, zesty flavor. Taste and adjust seasoning if needed!

5. Serving:

Now it’s time to plate your meal! Place the sliced asado chicken next to the zesty lemon zucchini. If you like, garnish with some freshly chopped parsley and a few lemon slices for an extra touch of freshness. Enjoy your delicious meal!

Feel free to share or enjoy leftovers; this dish is just as great the next day! Happy cooking!

FAQ for Easy Asado Chicken with Zesty Lemon Zucchini

Can I Use Bone-In Chicken for This Recipe?

Yes, you can! Bone-in chicken will add more flavor, but you’ll need to adjust the cooking time. Cook for about 10-15 minutes longer and ensure the internal temperature reaches 165°F (75°C) for safety.

What Can I Substitute for Zucchini?

If you don’t have zucchini on hand, you can use summer squash, bell peppers, or even asparagus! Just cut them into similar sizes for even cooking. Each will add a unique flavor but will still pair perfectly with the asado chicken.

How to Store Leftovers?

To store leftovers, place the chicken and zucchini in airtight containers and refrigerate. They will stay fresh for up to 3 days. Reheat gently in the microwave or on the stove to avoid drying out the chicken.

Can I Make This Dish Spicier?

Absolutely! You can increase the amount of chili powder or add more red pepper flakes to the zucchini for extra heat. For a different kick, try adding some diced jalapeños or hot sauce to the dish!