Asado Chicken Lemon Zucchini (Print Version)
# Ingredients:
→ Protein and Main Ingredient
01 -
3 lbs (1.5 kg) chicken breast
→ Vegetables
02 -
2 to 3 medium-sized zucchini, diced
03 -
8 garlic cloves, minced
→ Herbs and Spices
04 -
2 teaspoons oregano
05 -
1 tablespoon smoked paprika
06 -
2 teaspoons cumin powder
07 -
1/2 teaspoon onion powder
08 -
1/2 teaspoon chili flakes
09 -
Salt and fresh cracked black pepper, to taste
→ Liquids
10 -
1/4 cup (60ml) chicken stock
11 -
1/4 cup (60ml) lemon juice, more for serving
12 -
1/4 cup (60ml) olive oil
# Instructions:
01 -
In a bowl, combine smoked paprika, cumin, chicken stock, lemon juice, onion powder, oregano, minced garlic, chili flakes, and olive oil. Taste and adjust salt and lemon to preference before adding chicken breast.
02 -
Add chicken breasts to the marinade and coat all sides. Cover and refrigerate for at least 30 minutes. Reserve the marinade for later.
03 -
Heat 1 tablespoon of olive oil in a skillet over medium-low heat. Grill chicken breast on both sides until the internal temperature reaches 165°F (74°C), approximately 15 minutes. Remove and keep warm.
04 -
In the same skillet, add diced zucchini and season with salt, cracked black pepper, and chili flakes. Saute for 2 to 3 minutes over medium-low heat, adding a bit of oil if needed. Incorporate the reserved marinade and cook for 3 to 4 minutes, stirring occasionally, until the sauce reduces slightly and zucchini becomes tender.
05 -
Divide sauteed zucchini and sauce into serving plates. Top with sliced chicken breasts. Garnish with lemon slices and freshly chopped parsley. Add an extra splash of lemon juice before serving, if desired.
# Notes:
01 -
Marinating the chicken for a longer time enhances flavor penetration.
02 -
Use an instant-read thermometer to ensure perfectly cooked chicken.