Asado Chicken with Lemon Zucchini
A balanced and flavorful dinner made with marinated chicken and fresh zucchini, combining smoky spices, lemon brightness, and garlic. Perfect for weeknights or meal prep, and easy to customize with low-carb or indulgent twists.
Equipment
- skillet or oven-safe pan
- - Cutting board
- - Knife
- Mixing bowl
- tongs or spatula
Ingredients
- 4 boneless skinless chicken breasts
- 2 medium zucchini, sliced into half moons
- 2 tbsp olive oil
- 2 tbsp lemon juice (freshly squeezed)
- 1 tsp smoked paprika
- 2 cloves garlic, minced
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp dried oregano or thyme (optional)
Instructions
- In a bowl, whisk together lemon juice, olive oil, garlic, smoked paprika, salt, pepper, and herbs (if using). Add chicken and coat well. Marinate for at least 10 minutes or up to overnight.
- Heat a skillet over medium-high heat. Add 1 tbsp olive oil and sear the chicken breasts 6–8 minutes per side, until golden and cooked through (internal temp: 165°F).
- Remove chicken and set aside. In the same skillet, add a bit more oil and the sliced zucchini. Sauté 3–5 minutes until just tender and slightly browned.
- Slice or serve whole chicken breasts over the zucchini. Drizzle with any remaining pan juices and a splash of lemon juice if desired.
- Serve hot. Optional: Pair with cauliflower rice, zucchini noodles, or roasted potatoes for a complete meal.
Notes
Try it skillet-style for speed, or oven-baked for hands-off cooking. For keto lovers, serve with cauliflower rice or zucchini noodles. For a family-friendly version, turn it into garlic butter chicken bites or pair with roasted potatoes and onions.