This Easy Asado Chicken is full of flavor, marinated to perfection, and grilled until golden brown. It’s the kind of dish that makes your taste buds do a happy dance!
The lemony sautéed zucchini adds a bright crunch that pairs beautifully with the chicken. I love how quick and simple this meal is—perfect for busy weeknights when you need something tasty!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless breasts are great for this dish. If you’re looking for a leaner option, chicken thighs work wonderfully too. They’re juicy and packed with flavor!
Olive Oil: I love using extra virgin olive oil for its rich taste. If you need a substitute, avocado oil works well and has a high smoke point for cooking.
Smoked Paprika: This adds a nice depth to the chicken. If you don’t have it, regular paprika or even chili powder can be used for a different taste but still keep the spice level similar.
Zucchini: Fresh zucchinis are perfect, but if they aren’t available, yellow squash makes a great substitute. Either option brings that lovely crunch to the dish!
Fresh Parsley: This brightens up both the chicken and zucchini. If parsley is hard to find, cilantro can provide a fresh pop as well. Just be mindful of the flavor difference!
How Do I Marinate Chicken for Maximum Flavor?
Marinating your chicken is key to deepening the flavors in this dish. The marinade mixture allows the spices and herbs to infuse the meat beautifully. Here’s how to get it right:
- Mix all marinade ingredients together in a bowl before adding the chicken.
- Ensure the chicken is well-coated by using your hands or a pair of tongs for even coverage.
- For the best flavor, let it marinate for at least 20 minutes in the fridge; however, a longer marination of up to 2 hours offers more depth.
How Can I Cook Zucchini So It’s Tender but Not Mushy?
Cooking zucchini can be tricky because it’s easy to make it mushy. Here are some tips to achieve tender zucchini with a nice bite:
- Cut zucchini into uniform sizes to ensure they cook evenly.
- Don’t overcrowd the pan. This helps them brown nicely and not steam.
- Cook them over medium heat, stirring occasionally, for 6-8 minutes until they are tender but still hold their shape.
- Adding lemon juice at the end brightens the flavor and keeps the zucchini vibrant.
Following these tips will help you enjoy a delicious plate of Easy Asado Chicken with Lemony Sautéed Zucchini that’s full of fresh flavors!
Easy Asado Chicken with Lemony Sautéed 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
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes (optional, for a bit of heat)
- 1 tablespoon fresh parsley, chopped (plus extra for garnish)
- Salt and black pepper, to taste
- Juice of 1/2 lemon
For The Lemony Sautéed Zucchini:
- 2 medium zucchinis, sliced into half-moons or 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
- 1 tablespoon fresh parsley, chopped
- Lemon slices, for garnish
How Much Time Will You Need?
This delicious meal will take about 10 minutes of prep time and around 20 minutes of cooking time, for a total of about 30 minutes from start to finish. It’s quick and perfect for busy evenings!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a bowl, combine the olive oil, minced garlic, smoked paprika, ground cumin, dried oregano, crushed red pepper flakes, chopped parsley, lemon juice, salt, and pepper. Add the chicken breasts to the bowl, ensuring they are well coated with the marinade. Let the chicken marinate for at least 20 minutes, or feel free to refrigerate it for up to 2 hours for even more flavor.
2. Cook the Chicken:
Heat a grill pan or skillet over medium-high heat. Once hot, remove the chicken from the marinade and place it in the pan. Cook for about 5-7 minutes on each side, or until the chicken is fully cooked and has a lovely char on the outside. Once done, remove the chicken from the heat and allow it to rest for a few minutes before slicing it.
3. Prepare the Zucchini:
While the chicken is cooking, grab another skillet and heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until it becomes fragrant.
4. Sauté the Zucchini:
Add the sliced zucchini to the skillet, along with any red pepper flakes if you enjoy a little heat. Season with salt and black pepper, and cook for around 6-8 minutes, stirring occasionally, until the zucchini is tender and has a few nice caramelized spots.
5. Finish the Zucchini:
Once the zucchini is cooked, remove it from the heat and squeeze fresh lemon juice over it. Stir in the chopped parsley to add an extra burst of flavor.
6. Plate the Dish:
To serve, arrange the sliced asado chicken alongside the sautéed zucchini on a plate or in a bowl. Garnish with additional fresh parsley and lemon slices for a refreshing touch.
7. Serve Immediately:
Enjoy this flavorful and easy-to-make meal right away! It pairs beautifully with steamed rice, quinoa, or a fresh green salad for a complete dining experience.
FAQ for Easy Asado Chicken with Lemony Sautéed Zucchini
Can I Use Bone-In Chicken for This Recipe?
Yes, you can! Just be aware that cooking times will be longer with bone-in chicken. Ensure the internal temperature reaches 165°F (75°C) for safety.
What If I Don’t Have Smoked Paprika?
No worries! If you don’t have smoked paprika, you can use regular paprika or chili powder. Both will still provide great flavor; just adjust to your taste preference!
Can I Prep the Chicken and Zucchini Ahead of Time?
Absolutely! You can marinate the chicken in advance, up to 2 hours before cooking. You can also slice the zucchini ahead and store it in an airtight container in the fridge for up to a day.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm the chicken and zucchini in a skillet over low heat, adding a splash of water or broth to keep it moist.
