This Easy Asado Chicken brings a burst of flavor to your table with its smoky spices and juicy chicken. Pair it with sautéed lemon zucchini for a refreshing twist!
If you haven’t tried zucchini with a hint of lemon, you’re missing out! It’s a tasty side that makes this meal feel fancy but is super easy to whip up. Trust me, you’ll love it!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect for this recipe as they cook quickly and stay juicy. If you’re looking for a different protein, try boneless thighs or even tofu for a vegetarian option.
Spices: Smoked paprika and cumin really give the chicken its asado flavor. If you’re out of smoked paprika, regular paprika works too, though it won’t have that smoky taste. For a milder spice, you could even leave out the chili flakes.
Zucchini: Fresh zucchini adds great texture and flavor. If zucchini isn’t available, yellow squash works well too. You could even try bell peppers for a different twist!
Olive Oil: While olive oil adds great flavor, any neutral oil, like canola or vegetable oil, could be used. For a different flair, try using avocado oil.
How Do I Ensure My Chicken Stays Juicy?
Keeping chicken juicy is all about cooking it correctly. Marinating is key because it not only adds flavor but also helps tenderize the meat. After marinating, make sure to heat your pan well before adding the chicken. Cook it on medium-high heat.
- Cook for 5-7 minutes on each side, aiming for a golden brown crust.
- Use a meat thermometer to check for doneness; aim for 165°F (75°C).
- Rest the chicken for a few minutes before slicing. This allows the juices to redistribute, keeping your chicken moist!
What’s the Best Way to Cook Zucchini Without Making It Soggy?
Cooking zucchini can be tricky, as it can become mushy if overcooked. The key is to sauté it just enough so it remains tender yet retains some bite. Follow these tips:
- Cut zucchini into similar-sized pieces for even cooking.
- Avoid overcrowding the pan; cook in batches if necessary.
- Sauté on medium heat and keep stirring until lightly golden, about 5-7 minutes.
- Finish with a squeeze of lemon for brightness—it enhances the flavor!
These insights will help you create a delicious Easy Asado Chicken with Sauteed Lemon Zucchini that is not only full of flavor but also simple to prepare. Enjoy 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
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon chili flakes (adjust to taste)
- Salt and black pepper to taste
- Fresh parsley or cilantro, chopped (optional, for garnish)
For the Sauteed Lemon Zucchini:
- 2 medium zucchinis, cut into thick half-moons or quartered chunks
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Juice of 1/2 lemon
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh parsley or cilantro, chopped (for garnish)
- Lemon slices, for serving
How Much Time Will You Need?
This dish takes about 15 minutes to prep and around 20 minutes to cook. If you can let the chicken marinate longer, that’s even better! Plan for about 35 to 40 minutes total from start to finish.
Step-by-Step Instructions:
1. Prepare the Chicken Marinade:
In a bowl, combine 2 tablespoons of olive oil, minced garlic, smoked paprika, ground cumin, dried oregano, chili flakes, salt, and black pepper. Mix well until everything is combined.
2. Marinate the Chicken:
Coat the chicken breasts evenly with the marinade. For the best flavor, let it sit for at least 15-30 minutes. If you have more time, let it marinate longer in the fridge.
3. Cook the Chicken:
Heat a skillet or grill pan over medium-high heat. Add the marinated chicken breasts and cook for about 5-7 minutes on each side, or until they are nicely browned and have reached an internal temperature of 165°F (75°C).
4. Rest and Slice:
Once cooked, remove the chicken from the pan and let it rest for a few minutes. This helps keep it juicy! After resting, slice it thinly.
5. Prepare the Zucchini:
In either the same pan or a separate one, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until it’s fragrant, but be careful not to burn it!
6. Saute the Zucchini:
Add the chopped zucchini to the pan. Season with salt and pepper (and red pepper flakes if you like some heat). Cook for about 5-7 minutes, stirring occasionally, until the zucchini is tender and slightly golden.
7. Add Lemon:
Squeeze the juice of half a lemon over the cooked zucchini and give it a gentle toss to combine all the flavors. Remove from heat.
8. Plate and Garnish:
Serve the sliced asado chicken alongside the sautéed lemon zucchini. If you’d like, garnish with chopped parsley or cilantro and some lemon slices for a fresh touch.
9. Enjoy:
This flavorful dish pairs wonderfully with rice, quinoa, or a fresh salad. Dig in and enjoy your delicious Easy Asado Chicken with Sauteed Lemon Zucchini!
FAQ for Easy Asado Chicken with Sauteed Lemon Zucchini
Can I Use Bone-In Chicken for This Recipe?
Yes, you can use bone-in chicken thighs or breasts, but keep in mind that the cooking time will increase. Make sure to check that the internal temperature reaches 165°F (75°C) for safe consumption.
What Can I Substitute for Zucchini?
If zucchini isn’t available, you can substitute it with yellow squash, bell peppers, or even snap peas. Just adjust the cooking time as needed for different vegetables to ensure they’re tender but not mushy.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet or microwave, adding a splash of olive oil if needed to revive the flavors.
Can I Make This Recipe Spicy?
Absolutely! You can increase the amount of chili flakes in the marinade or add a hot sauce of your choice to the chicken before serving if you prefer a spicier kick.
