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Asado Chicken Breast Sauteed: Quick Flavorful Meal

Asado Chicken Breast Sauteed

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A simple and flavorful recipe for asado chicken breast sautéed with lemon zucchini, perfect for a quick and healthy meal.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 2 medium zucchinis, sliced into half-moons
  • 1 lemon (zest and juice)
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste
  • Fresh parsley, for garnish (optional)

Instructions

  1. In a bowl, combine 2 tablespoons of olive oil, lemon juice, garlic, paprika, cumin, oregano, salt, and pepper. Add chicken breasts and coat well. Let marinate for at least 30 minutes or up to overnight in the refrigerator.
  2. Slice the zucchinis into half-moons and set aside.
  3. Heat a skillet over medium-high heat. Add the marinated chicken breasts. Cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from the skillet and let rest for a few minutes.
  4. In the same skillet, add the remaining tablespoon of olive oil. Add the zucchini, lemon zest, salt, and pepper. Sauté for about 4-5 minutes until tender but still crisp.
  5. Slice the cooked chicken and serve it alongside the sautéed zucchini. Drizzle any juices from the pan over the chicken for added flavor.
  6. Optionally, sprinkle with fresh parsley for a pop of color and freshness.

Notes

  • Experiment with spices by adding more herbs or a touch of cayenne for extra flavor.
  • Use fresh zucchini and ripe lemons for the best taste.
  • Slice the cooked chicken into thin strips to help it absorb more flavor.
  • Chicken thighs can be used as a substitute for chicken breasts.
  • This recipe is naturally gluten-free.
  • Zucchini can be sliced ahead of time but is best cooked fresh.
  • Avocado oil or other neutral oils can be used instead of olive oil.
  • The chicken and zucchini can be grilled for a smoky flavor.

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