Asado Chicken with Sauteed Lemon Zucchini for Dinner (Print version)

Smoky lemon-marinated chicken cooked in a skillet with tender sauteed zucchini for a bright, easy dinner.

# Ingredients:

For the chicken and marinade

01 - 1 1/2 lb (680 g) boneless skinless chicken breasts, 3-4 pieces
02 - 3 tablespoons olive oil, divided
03 - 1 tablespoon smoked paprika
04 - 2 teaspoons ground cumin
05 - 2 teaspoons dried oregano
06 - 4 cloves garlic, minced
07 - 1/4 cup (60 ml) fresh lemon juice, plus more for serving
08 - 1/4 cup (60 ml) low-sodium chicken stock
09 - 1/2 teaspoon onion powder
10 - 1/2 teaspoon chili flakes, optional
11 - 1 teaspoon kosher salt
12 - 1/2 teaspoon black pepper

For the lemon zucchini

13 - 3 medium zucchini, cut into thick half-moons
14 - 1 tablespoon olive oil, as needed
15 - 1 tablespoon chopped fresh parsley
16 - 1 lemon, sliced or wedged for serving
17 - Salt and black pepper, to taste

# Instructions:

01 - In a bowl, whisk 2 tablespoons olive oil, smoked paprika, cumin, oregano, garlic, lemon juice, chicken stock, onion powder, chili flakes, salt, and pepper. Spoon half into a small clean bowl and reserve it for the zucchini.
02 - Add the chicken breasts to the remaining marinade and turn to coat. Cover and refrigerate for at least 30 minutes, or up to 8 hours.
03 - Heat 1 tablespoon olive oil in a large skillet over medium to medium-high heat. Remove the chicken from its marinade and cook for 5-7 minutes per side, until browned and the thickest part reaches 165°F.
04 - Transfer the chicken to a board and rest for 5 minutes. Slice across the grain into thick strips.
05 - Add the zucchini to the same skillet with a little more oil if the pan looks dry. Cook for 3-4 minutes, stirring only a few times, until browned at the edges.
06 - Pour the reserved clean marinade over the zucchini and simmer for 2-3 minutes, until lightly reduced and glossy. Season to taste, then serve with sliced chicken, parsley, and lemon wedges.

# Good to know:

01 - Pound thick chicken breasts to an even thickness for steadier cooking.
02 - Reserve clean marinade before adding chicken so it can safely season the zucchini.
03 - Leftovers keep refrigerated for up to 3 days.

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