Asado Chicken and Sautéed Lemon Zucchini

Asado Chicken and Sautéed Lemon Zucchini

Smoky, Zesty, and Fresh — A Balanced Dinner in Every Bite!

This Asado Chicken and Sautéed Lemon Zucchini is a delicious fusion of smoky, spiced Latin-style chicken paired with crisp-tender zucchini kissed with fresh lemon. It’s high in protein, low in carbs, and perfect for a satisfying, healthy weeknight dinner. The marinade does all the heavy lifting, leaving you with bold, juicy flavor and minimal fuss.

⏱ Time & Yield

Prep Time: 15 minutes (plus marinating time)

Cook Time: 20 minutes

Total Time: 35–45 minutes

Servings: 2–3 servings

✅ Ingredients

For the Asado Chicken:

2 boneless skinless chicken breasts (or thighs)

2 tbsp olive oil

Juice of 1 orange

Juice of 1 lime

2 garlic cloves, minced

1 tsp smoked paprika

1 tsp ground cumin

1 tsp dried oregano

½ tsp chili powder (optional)

Salt and pepper, to taste

For the Sautéed Lemon Zucchini:

2 medium zucchinis, sliced into half-moons

1 tbsp olive oil or butter

1 garlic clove, minced

Zest and juice of ½ lemon

Salt and black pepper, to taste

Optional: chopped parsley or parmesan for garnish

Instructions

1. Marinate the Chicken:

In a bowl, whisk together olive oil, orange juice, lime juice, garlic, and spices.

Add chicken and coat thoroughly. Marinate for at least 20 minutes (or up to 12 hours in the fridge).

2. Cook the Chicken:

Heat a grill pan or skillet over medium-high heat. Remove chicken from marinade and pat dry slightly.

Cook for 5–6 minutes per side or until browned and cooked through (internal temp: 165°F / 74°C).

Let rest 5 minutes before slicing.

3. Sauté the Zucchini:

In a separate skillet, heat oil or butter over medium heat.

Add garlic and sauté for 30 seconds, then add zucchini.

Cook for 4–6 minutes, tossing occasionally, until just tender and lightly golden.

Add lemon zest and juice, season with salt and pepper. Toss and remove from heat.

4. Serve:

Plate sliced Asado chicken over or next to sautéed zucchini.

Garnish with fresh parsley, lemon wedges, or a sprinkle of cheese if desired.

Tips for Success

Marinate longer for deeper flavor—overnight is best, but 30 minutes works in a pinch.

Don’t overcook zucchini—keep it slightly crisp to avoid mushiness.

Use chicken thighs for juicier results if you prefer dark meat.

Add grains like quinoa or brown rice if you want a heartier meal.

❓ Quick Q&A

Q: Can I cook the chicken in an air fryer or oven?
A: Yes! Air fry at 375°F for 12–15 minutes, flipping halfway. Or bake at 400°F for 20–25 minutes.

Q: Can I use another vegetable?
A: Absolutely. Try asparagus, bell peppers, or green beans with the same lemon treatment.

Q: Is it good for meal prep?
A: Yes, it stores well in the fridge for up to 3 days. Keep chicken and zucchini separate for best texture.

Q: Can I make it spicy?
A: Add cayenne or hot sauce to the marinade for extra heat.

Nutrition Info (Per Serving, approx.)

Note: Based on 1 chicken breast and 1 zucchini per serving, using olive oil.