This Easy Asado Chicken is packed with savory flavors and cooked to juicy perfection. Pair it with a bright lemon zucchini sauté for a refreshing side that adds a pop of color!
Making this dish is a breeze! I love how the lemon brings out the best in the zucchini. Plus, it’s a great way to sneak in some veggies without anyone noticing! 🥦
Key Ingredients & Substitutions
Chicken Breasts: Lean and quick to cook, I love using chicken breasts. If you’re looking for something different, try thighs for extra juiciness. They take a bit longer to cook but are super flavorful!
Olive Oil: This is my go-to for cooking because it adds a nice flavor. You can swap it for avocado oil or even a butter/oil mix for a richer taste.
Garlic: Fresh garlic gives a great punch, but if you’re in a hurry, garlic powder works too. Just use about 1/4 teaspoon per clove as a substitute.
Spices: Smoked paprika brings a lovely depth. If you don’t have it, regular paprika or even a bit of chili powder will do. Dried oregano adds flavor but feel free to use Italian seasoning if that’s what you have.
Zucchini: Zucchini is perfect for this dish, but if you can’t find it, consider yellow squash or even bell peppers for a different taste and texture!
How Do I Get Evenly Cooked Chicken?
Cooking chicken just right is key to a delicious meal! Here’s how to get it evenly cooked:
- Start with chicken at room temperature for more even cooking. Take it out of the fridge 15-30 minutes beforehand.
- Use a meat mallet to pound the chicken to an even thickness if it’s uneven. This helps it cook uniformly.
- Heat your pan well before adding chicken—this helps with browning! Cook for about 6-7 minutes on each side until golden brown and a meat thermometer reads 165°F (75°C).
- Let it rest for a few minutes after cooking. This helps retain the juices!
Following these tips will help you achieve a perfectly cooked chicken every time! Enjoy your meal!
Easy Asado Chicken with Lemon Zucchini Sauté
Ingredients You’ll Need:
For the Asado Chicken:
- 2 large chicken breasts
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon ground smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili flakes (adjust to taste)
- Salt and black pepper, to taste
- Fresh parsley or cilantro, chopped (for garnish)
For the Lemon Zucchini Sauté:
- 2 medium zucchinis, cut into bite-sized chunks
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Juice of 1 lemon
- 1 teaspoon lemon zest
- Salt and black pepper, to taste
- Red chili flakes, a pinch (optional)
- Fresh herbs such as parsley or cilantro, chopped, for garnish
- Lemon slices, for serving
How Much Time Will You Need?
This dish takes about 10-15 minutes to prep and roughly 20 minutes to cook, totaling around 30-35 minutes. It’s quick enough for a weeknight dinner but delicious enough to impress guests!
Step-by-Step Instructions:
1. Prepare the Marinade for the Chicken:
In a small bowl, combine the olive oil, minced garlic, smoked paprika, dried oregano, ground cumin, chili flakes, salt, and pepper. Mix well until everything is nicely blended.
2. Marinate the Chicken:
Rub the marinade all over the chicken breasts, making sure they’re evenly coated. Let them sit for at least 15 minutes to soak in the flavors. If you have time, refrigerate for up to 1 hour for an even tastier chicken!
3. Cook the Chicken:
Heat a skillet over medium-high heat. Add a touch more olive oil if needed to prevent sticking. Add the marinated chicken breasts and cook for about 6-7 minutes on each side until they’re cooked through and beautifully browned. Remove the chicken from the pan and let it rest for a few minutes before slicing.
4. Make the Lemon Zucchini Sauté:
While the chicken is cooking, grab another pan and heat olive oil over medium heat. Add the minced garlic and sauté it until fragrant, about 30 seconds—be careful not to burn it!
5. Add the Zucchini:
Add the bite-sized zucchini chunks to the pan. Season with salt, pepper, and red chili flakes if you like some heat. Cook for about 5-7 minutes, stirring occasionally, until the zucchini becomes tender and slightly browned.
6. Stir in Lemon Flavor:
Remove the pan from heat and stir in the lemon juice and lemon zest. Taste and adjust the seasoning if needed. The lemon should make the dish bright and refreshing!
7. Serve:
Slice the rested chicken breasts and plate them alongside the lemon zucchini sauté. Garnish with your choice of fresh parsley or cilantro and lemon slices for a lovely presentation.
Enjoy this flavorful, easy-to-make meal that combines smoky asado spices with a fresh, zesty vegetable side!
FAQ About Easy Asado Chicken with Lemon Zucchini Sauté
Can I Use Bone-In Chicken Instead of Breasts?
Absolutely! Bone-in chicken will need a longer cooking time—about 10-15 minutes extra depending on the size. Just make sure to check that the internal temperature reaches 165°F (75°C) for safety.
What Can I Substitute for Zucchini?
If you don’t have zucchini on hand, yellow squash, bell peppers, or even asparagus work great! Just adjust cooking time as needed based on the vegetable’s tenderness.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, use the microwave or sauté gently on the stove to keep the chicken juicy and the zucchini tender.
Can I Make the Marinade in Advance?
Yes, you can mix the marinade up to 2 days in advance and store it in the refrigerator. Just give it a good stir before using, as the ingredients may separate when sitting.
