Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 4 Servings
This is one of the best chicken meals! Serve this juicy, tender chicken with sauteed lemon zucchini over a bed of rice for a satisfying weeknight dinner that everyone will surely love.
The secret to success in this recipe is to marinate the chicken for a few minutes to make sure the flavour will sip through the meat. Then, sear the chicken and set it aside while you make the simple sauce. This takes no hard-to-find ingredients to make, and this is perfect if you want an easy and fast meal on your table.
Ingredients
1/4 cup (60ml) Olive Oil
3 lbs (1 1/2 kg.) Chicken breast
2 to 3 medium-sized zucchini, diced
2 teaspoons Cumin Powder
2 teaspoons Oregano
8 Garlic cloves, minced
1/2 teaspoon Onion Powder
1 tablespoon smoked Paprika
1/2 teaspoon Chili Flakes
1/4 cup (60ml.) chicken stock
Salt and fresh cracked black pepper
1/4 cup (60ml) lemon juice, more for serving
HOW TO MAKE ASADO CHICKEN BREAST WITH SAUTEED LEMON ZUCCHINI
Step 1: Into a large mixing bowl, add the cumin, paprika, garlic, chilli flakes, olive oil, onion powder, chicken stock, and lemon juice. Mix well until combined. Then, add the chicken breasts and toss to coat.
Step 2: Using plastic wrap, cover the bowl. Keep in the fridge for about 30 minutes to marinate the chicken.
Step 3: When ready to cook, remove the chicken from the marinade and shake the excess off. Set the marinade aside.
Step 4: Heat 1 tablespoon olive oil in a skillet over medium-low heat. Once the oil is hot, add the chicken to the skillet and sear each side for about 15 minutes or so. Transfer the chicken to a clean plate when done.
Step 5: Add the slices of zucchini in the same skillet along with the red pepper flakes, salt, and pepper. Cook for approximately 3 minutes until the zucchini slices are soft. Then, pour in the marinade. Let it simmer for about 3 minutes until the sauce has reduced.
Step 6: Serve over rice garnished with some slices of lemon. Enjoy!
Ingredients
- 1/4 cup (60ml) Olive Oil
- 3 lbs (1 1/2 kg.) Chicken breast
- 2 to 3 medium-sized zucchini, diced
- 2 teaspoons Cumin Powder
- 2 teaspoons Oregano
- 8 Garlic cloves, minced
- 1/2 teaspoon Onion Powder
- 1 tablespoon smoked Paprika
- 1/2 teaspoon Chili Flakes
- 1/4 cup (60ml.) chicken stock
- Salt and fresh cracked black pepper
- 1/4 cup (60ml) lemon juice, more for serving
Instructions
Step 1: Into a large mixing bowl, add the cumin, paprika, garlic, chilli flakes, olive oil, onion powder, chicken stock, and lemon juice. Mix well until combined. Then, add the chicken breasts and toss to coat.
Step 2: Using plastic wrap, cover the bowl. Keep in the fridge for about 30 minutes to marinate the chicken.
Step 3: When ready to cook, remove the chicken from the marinade and shake the excess off. Set the marinade aside.
Step 4: Heat 1 tablespoon olive oil in a skillet over medium-low heat. Once the oil is hot, add the chicken to the skillet and sear each side for about 15 minutes or so. Transfer the chicken to a clean plate when done.
Step 5: Add the slices of zucchini in the same skillet along with the red pepper flakes, salt, and pepper. Cook for approximately 3 minutes until the zucchini slices are soft. Then, pour in the marinade. Let it simmer for about 3 minutes until the sauce has reduced.
Step 6: Serve over rice garnished with some slices of lemon. Enjoy!
