Asado Chicken Lemon Zucchini (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 lbs (1.5 kg) boneless chicken breast
02 -
2 to 3 medium-sized zucchini, diced
03 -
8 garlic cloves, minced
→ Seasonings and Marinade
04 -
2 teaspoons dried oregano
05 -
1 tablespoon smoked paprika
06 -
2 teaspoons ground cumin
07 -
1/4 cup (60 ml) chicken stock
08 -
1/4 cup (60 ml) lemon juice, more for serving
09 -
1/2 teaspoon onion powder
10 -
1/2 teaspoon chili flakes
11 -
1/4 cup (60 ml) olive oil
12 -
Salt and fresh cracked black pepper, to taste
# Instructions:
01 -
In a bowl, combine smoked paprika, ground cumin, chicken stock, lemon juice, onion powder, oregano, minced garlic, chili flakes, and olive oil. Taste and adjust salt and lemon juice before incorporating chicken breast.
02 -
Add chicken breasts to the marinade and ensure they are thoroughly coated. Cover and refrigerate for at least 30 minutes. Before cooking, remove the chicken from the marinade, reserving the marinade for later use.
03 -
Heat 1 tablespoon of olive oil in a skillet over medium-low heat. Cook chicken breasts on both sides until the internal temperature reaches 165°F (74°C), approximately 15 minutes. Transfer to a plate and keep warm.
04 -
In the same skillet, add diced zucchini and season with salt, pepper, and chili flakes if desired. Add a bit more oil if necessary. Saute over medium-low heat for 2-3 minutes.
05 -
Pour the reserved marinade into the skillet with zucchini. Continue cooking for 3-4 minutes, stirring occasionally, until the sauce has reduced slightly and zucchini is tender.
06 -
Divide the sauteed zucchini among plates or bowls. Slice cooked chicken breasts and place on top of the zucchini. Garnish with lemon slices, freshly chopped parsley, and an optional splash of lemon juice before serving.
# Notes:
01 -
Ensure chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
02 -
Adjust seasoning levels to preference during preparation for optimal flavor balance.