Bring a taste of South American flavors to your table with this Asado-Spiced Chicken Breast paired with vibrant lemon-sautéed zucchini. This dish features tender, juicy chicken seasoned with a blend of smoked paprika, cumin, and oregano, giving it a bold, smoky flavor. Paired with zucchini cooked in a tangy lemon sauce, this meal is a delightful balance of hearty and fresh. It’s an easy, one-pan recipe that’s perfect for weeknight dinners or meal prep.
Ingredients:
- Chicken:
- 3 lbs (1 ½ kg) chicken breast, boneless and skinless
- 8 garlic cloves, minced
- 2 teaspoons dried oregano
- 1 tablespoon smoked paprika
- 2 teaspoons cumin powder
- ½ teaspoon onion powder
- ½ teaspoon chili flakes
- ¼ cup (60 ml) olive oil
- Salt and freshly cracked black pepper, adjusted to your preference
- Lemon Zucchini:
- 2 to 3 medium-sized zucchini, diced
- ¼ cup (60 ml) chicken stock
- ¼ cup (60 ml) lemon juice, plus extra for serving
- Salt and pepper, to taste
Instructions:
- Prepare the Chicken Marinade: In a small bowl, mix the minced garlic, oregano, smoked paprika, cumin, onion powder, chili flakes, olive oil, salt, and black pepper. Rub this spice mixture all over the chicken breasts, coating them thoroughly. Let the chicken marinate for at least 15 minutes, or up to 1 hour for deeper flavor.
- Cook the Chicken: In a large skillet or grill pan over medium-high heat, add a bit of olive oil. Once hot, add the marinated chicken breasts and cook for 6-8 minutes per side, or until golden brown and fully cooked through (internal temperature should reach 165°F or 74°C).
- Sauté the Zucchini: In the same skillet, add a bit more olive oil if needed. Add the diced zucchini and cook for 3-4 minutes until it begins to soften. Pour in the chicken stock and lemon juice, and season with salt and pepper. Sauté for another 3-4 minutes until the zucchini is tender and infused with lemon flavor.
- Serve: Slice the chicken breasts and serve alongside the lemon-sautéed zucchini. Drizzle a bit of extra lemon juice over the top for added brightness, and garnish with fresh herbs if desired.
Conclusion:
This Asado-Spiced Chicken Breast with Lemon-Sautéed Zucchini is a wonderfully balanced meal that brings together the bold flavors of South American spices and the freshness of lemony zucchini. With minimal ingredients and a quick cooking time, it’s an ideal dish for a satisfying, healthful dinner that’s packed with flavor.
Asado-Spiced Chicken Breast with Lemon-Sautéed Zucchini
A flavorful Asado-spiced chicken breast paired withtangy, lemony sautéed zucchini, perfect for a quick, satisfying meal.
Ingredients
Chicken:
- 3 lbs 1 ½ kg chicken breast, boneless and skinless
- 8 garlic cloves minced
- 2 teaspoons dried oregano
- 1 tablespoon smoked paprika
- 2 teaspoons cumin powder
- ½ teaspoon onion powder
- ½ teaspoon chili flakes
- ¼ cup 60 ml olive oil
- Salt and freshly cracked black pepper adjusted to your preference
Lemon Zucchini:
- 2 to 3 medium-sized zucchini diced
- ¼ cup 60 ml chicken stock
- ¼ cup 60 ml lemon juice, plus extra for serving
- Salt and pepper to taste
Instructions
- Prepare the Chicken Marinade: In a small bowl, mix the minced garlic, oregano, smoked paprika, cumin, onion powder, chili flakes, olive oil, salt, and black pepper. Rub this spice mixture all over the chicken breasts, coating them thoroughly. Let the chicken marinate for at least 15 minutes, or up to 1 hour for deeper flavor.
- Cook the Chicken: In a large skillet or grill pan over medium-high heat, add a bit of olive oil. Once hot, add the marinated chicken breasts and cook for 6-8 minutes per side, or until golden brown and fully cooked through (internal temperature should reach 165°F or 74°C).
- Sauté the Zucchini: In the same skillet, add a bit more olive oil if needed. Add the diced zucchini and cook for 3-4 minutes until it begins to soften. Pour in the chicken stock and lemon juice, and season with salt and pepper. Sauté for another 3-4 minutes until the zucchini is tender and infused with lemon flavor.
- Serve: Slice the chicken breasts and serve alongside the lemon-sautéed zucchini. Drizzle a bit of extra lemon juice over the top for added brightness, and garnish with fresh herbs if desired.