Asado Chicken and Sauteed Lemon Zucchini
INGREDIENTS YOU NEED
- 3 lbs (1.5kg) Chicken breast
- 2 to 3 medium sized zucchini, diced
- 8 Garlic cloves, minced
- 2 teaspoons Oregano
- 1 tablespoon smoked Paprika
- 2 teaspoons Cumin Powder
- 1/4 Cup (60ml) chicken stock
- 1/4 cup (60ml) lemon juice, more for serving
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Chili Flakes
- 1/4 cup (60ml) Olive Oil
- Salt and fresh cracked black pepper
DIRECTIONS
1. To make this Asado chicken recipe: In a bowl, combine
paprika, cumin, chicken stock, lemon juice, onion powder, oregano, garlic,
chili flakes, and olive oil. Taste and adjust salt and lemon before adding
chicken breast.
2. Add in chicken breasts and coat all sides. Cover and
marinate chicken breasts for at least 30 minutes in the refrigerator. When
ready to cook, remove chicken breasts from marinade and reserve the marinade
for later.
3. Heat 1 tablespoon oil in a skillet over medium-low heat
and cook chicken breast on both sides, until internal temperature reads 165ºF
(74ºC) on an instant-read thermometer, approx. 15 minutes. Remove chicken
breast to a plate and keep warm.
4. Add the diced zucchini to the same pan and season with
salt, pepper and red chili pepper flakes (if using), add a bit of oil if
necessary. Saute zucchini for 2-3 minutes over medium-low, then add the
remaining chicken marinade. Cook zucchini with the marinade sauce for 3-4
minutes, stirring from time to time, until the sauce has reduced a bit and
zucchini are tender.
5. Divide sauteed zucchini and the sauce into plates or
bowls and top with sliced chicken breasts. Serve the chicken and sauteed
zucchini garnished with lemon slices, and fresh chopped parsley. Enjoy! An
extra splash of lemon juice before serving the Asado chicken is highly
recommended. Enjoy!