This easy Asado chicken is full of flavor and pairs perfectly with bright, sautéed lemon zucchini. You’ll love how tender and juicy the chicken turns out!
Honestly, this dish makes me feel like a cooking pro! The lemon zucchini adds a fresh touch—perfect for those picky eaters who need a little zing in their veggies! 🍋
I enjoy serving this meal with a side of rice, making it a simple dinner that feels special. Plus, it’s super easy to whip up, so you’ll have more time to relax after cooking!
Key Ingredients & Substitutions
Chicken Breasts: Boneless and skinless are best for even cooking and easy slicing. If you prefer, chicken thighs can be used as they stay juicy and tender.
Olive Oil: This is my go-to for sautéing and marinating. If you’re out, grapeseed or avocado oil works well, too. They’re all high-temperature options!
Soy Sauce: It adds a wonderful umami flavor. For a gluten-free option, try tamari or coconut aminos instead.
Zucchini: Fresh zucchini is key for a nice crunch. Substitute with yellow squash or even bell peppers if you prefer something different.
Lemon: Fresh lemon juice enhances the flavors! Bottled lemon juice can be a quick alternative, but fresh is always tastier.
How Do I Get the Chicken Perfectly Cooked?
Cooking chicken just right is essential! Here are some tips for juicy and flavorful chicken:
- Ensure the skillet is hot enough before placing the chicken; this helps in searing and locking in moisture.
- Always let the chicken rest after cooking; this allows juices to redistribute, making it tender.
- Using a meat thermometer can help; aim for an internal temperature of 165°F (75°C) for safety.
Easy Asado Chicken with Sauteed Lemon Zucchini
Ingredients:
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil, divided
- 1 tablespoon soy sauce
- 1 tablespoon vinegar (white or apple cider)
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika (or regular paprika)
- 1/2 teaspoon red pepper flakes (optional, for mild heat)
- Salt and pepper, to taste
- 2 medium zucchinis, cut into half-moons or chunks
- 1 lemon, zested and juiced
- 1 tablespoon fresh parsley, chopped (for garnish)
- Lemon slices, for garnish
Time Needed:
This dish will take about 10 minutes of prep time and approximately 20 minutes to cook. You’ll have a delicious dinner ready in around 30 minutes!
Instructions:
1. Make the Marinade:
In a medium bowl, mix 1 tablespoon of olive oil, soy sauce, vinegar, minced garlic, oregano, paprika, red pepper flakes (if using), salt, and pepper. This will be your flavorful marinade!
2. Marinate the Chicken:
Add the chicken breasts to the marinade. Make sure they are well coated. You can let them marinate for at least 20 minutes or stick them in the fridge for up to 2 hours to soak up even more flavor!
3. Cook the Chicken:
Heat the remaining tablespoon of olive oil in a skillet over medium-high heat. Once hot, take the chicken out of the marinade, letting any excess drip off. Cook the chicken for about 5-7 minutes on each side until they are golden brown and fully cooked (the internal temperature should be 165°F or 75°C). Remove the cooked chicken and allow it to rest for a few minutes before slicing.
4. Sauté the Zucchini:
In the same skillet, add the cut zucchini and sauté for about 5-6 minutes, stirring occasionally until they are tender and lightly browned. This is where the zucchini gets all its flavor from the leftover chicken juices!
5. Add Lemon Flavor:
Add the lemon zest, lemon juice, and a pinch of salt and pepper to the zucchini. Toss everything well in the skillet for another minute just to combine the flavors.
6. Plate and Serve:
Now it’s time to plate! Serve the sliced chicken alongside the sautéed lemon zucchini. Sprinkle with fresh chopped parsley and add lemon slices on the side for a beautiful presentation.
Enjoy your meal! This dish goes perfectly with a side of steamed rice or a fresh green salad. Happy cooking!
FAQ for Easy Asado Chicken with Sauteed Lemon Zucchini
Can I Use Bone-In Chicken Instead?
Yes! You can use bone-in chicken pieces, but the cooking time will be longer. Ensure the meat reaches an internal temperature of 165°F (75°C) for safety.
What Can I Substitute for Zucchini?
If you don’t have zucchini on hand, other vegetables like bell peppers, asparagus, or even broccoli can work beautifully. Just adjust the cooking time based on the vegetable used!
Can I Make This Recipe Ahead of Time?
Absolutely! You can marinate the chicken in advance and store it in the fridge for up to 2 hours or even overnight. The sautéed zucchini is best made fresh, but you can prep it and just cook it quickly before serving.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in the microwave or on the stovetop until heated through. Enjoy your tasty meal again!
