Asado Chicken Breast Lemon Zucchini

This flavorful Asado chicken breast with sauteed lemon zucchini has taken over busy weeknights in my kitchen When juicy chicken and fresh zucchini team up with a smoky citrusy marinade every plate comes back spotless The marinade gives plain chicken real character and the quick lemon-kissed zucchini makes it all feel bright and special

I first discovered this recipe when trying to break out of my boring chicken rut The smoky tangy marinade was such a hit that now my friends always ask for the recipe after a dinner party

• Chicken breast: The lean protein absorbs marinade flavors Make sure to choose fresh fillets for best texture
• Zucchini: Adds lightness and sweetness Dice medium zucchini with firm unblemished skin
• Garlic: Freshly minced garlic brings pungent aroma and depth
• Oregano: Dried oregano gives a Mediterranean note Always look for fragrant dried leaves
• Smoked paprika: Star of the marinade Adds smoky flavor Use Spanish smoked or sweet paprika for extra punch
• Cumin powder: Earthy spice that pairs beautifully with chicken Use freshly ground cumin if possible
• Chicken stock: Keeps the chicken moist Choose low sodium for more control
• Lemon juice: Brightens everything Use freshly squeezed for best taste
• Onion powder: Adds savory base without chunkiness Opt for one with no fillers
• Chili flakes: For gentle heat and extra zing Adjust to your preference
• Olive oil: Helps flavors seep into the meat Use extra virgin for rich taste
• Salt and black pepper: Both for enhancing all the flavors Use cracked black pepper for most aroma

Step-by-Step Instructions

Make the Marinade:

In a large bowl mix together smoked paprika cumin oregano minced garlic chicken stock lemon juice onion powder chili flakes olive oil salt and black pepper Taste the marinade before adding the chicken and adjust seasoning if needed

Marinate the Chicken:

Add the chicken breasts to the bowl and turn to coat all sides Cover tightly and place in the refrigerator to marinate for at least thirty minutes if you can go up to two hours for deeper flavor

Grill or Sear the Chicken:

Heat one tablespoon olive oil in a large skillet over medium-low Place chicken breasts in the pan and cook gently for around fifteen minutes turning midway until both sides are golden and the internal temperature is one hundred sixty five degrees Fahrenheit Remove to a plate and keep warm

Start the Zucchini:

In the same pan add the diced zucchini If the skillet looks dry splash in a bit more oil Sprinkle with salt pepper and chili flakes Sauté for two to three minutes on medium-low until softened but still vibrant

Add Sauce and Finish Zucchini:

Pour in the reserved chicken marinade over the zucchini Stir and let the sauce simmer with the zucchini for three to four more minutes or until the zucchini is tender and the sauce just thickens up The vegetables should look glossy and fragrant

Assemble and Serve:

Divide the sautéed zucchini and sauce across plates Top each with slices of the warm grilled chicken Garnish with fresh chopped parsley and a few lemon slices Give everyone a final splash of fresh lemon juice right before serving

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I always look forward to the smell of smoked paprika when this hits the pan It brings back memories of summer barbecues with my family where the air seemed thick with smokiness laughter and lemon

Storing Leftovers

Leftovers can be kept fresh in an airtight container in the refrigerator for up to three days The chicken will remain tender if you reheat gently over low heat or in the microwave with a splash of chicken stock to avoid drying The zucchini soaks up extra flavors by the next day and might become even tastier

Substituting Ingredients

If you do not have zucchini try using yellow squash asparagus or even green beans and keep the same sauté timing Fresh herbs like thyme or basil can stand in for oregano and a bit of lime juice gives a fun twist if lemons are not available If you prefer your meal spicier toss in a bit more chili flake or swap paprika for hot smoked paprika

Serving Ideas

Pile the chicken and zucchini over simple steamed rice quinoa or that last bit of fluffy couscous Drizzle extra marinade on everything for deeper flavor For a crisp bite serve alongside a big arugula salad with more lemon A dollop of Greek yogurt on top makes it harmonious and cooling

A Bit About Asado

Asado means roasted or barbecued in Spanish and while the classic is done over open flames this recipe delivers smoky asado flavors right in your skillet The smoked paprika and lemon together create that distinct outdoor grilling taste in any kitchen I grew up watching my uncle man the grill at family gatherings so this recipe feels like bringing a bit of that tradition indoors

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Frequently Asked Questions

→ How long should I marinate the chicken?

For the best flavor, marinate the chicken breasts for at least 30 minutes, or up to overnight if possible.

→ Can I use chicken thighs instead of breasts?

Yes, boneless chicken thighs work well and will also stay juicy. Adjust the cooking time as needed for thicker pieces.

→ What can I use instead of smoked paprika?

Regular paprika or a touch of chili powder can substitute, but smoked paprika gives the most authentic flavor.

→ How can I avoid overcooking the zucchini?

Saute over medium-low heat and add the zucchini last. Stir often and remove from heat while still slightly crisp.

→ Is extra lemon juice necessary for serving?

Fresh lemon juice brightens the dish beautifully, so a final squeeze is highly recommended before serving.