Asado Chicken with Lemon Zucchini (Printable version)
Pan-seared asado chicken thighs with bright lemon-zucchini sauté—easy, gluten-free, low-carb dinner.
# What you need:
→ Chicken
01 - 4 boneless, skinless chicken thighs
02 - 2 tablespoons olive oil
03 - 2 tablespoons fresh lemon juice
04 - 2 cloves garlic, minced
05 - 1 teaspoon smoked paprika
06 - 1 teaspoon ground cumin
07 - ½ teaspoon dried oregano
08 - ½ teaspoon salt
09 - ¼ teaspoon black pepper
→ Lemon Zucchini Sauté
10 - 2 medium zucchinis, sliced into half-moons
11 - 1 tablespoon olive oil
12 - 1 clove garlic, minced
13 - Zest of 1 lemon
14 - 2 tablespoons fresh lemon juice
15 - 2 tablespoons chopped fresh parsley
16 - Salt and pepper, to taste
# How to make it:
01 - In a large bowl, whisk together the olive oil, lemon juice, minced garlic, smoked paprika, cumin, oregano, salt, and black pepper. Add the chicken thighs and toss thoroughly to coat evenly. Let marinate for at least 15 minutes at room temperature.
02 - Heat a large skillet over medium-high heat. Remove the chicken from the marinade and place in the hot skillet. Cook for 6 to 7 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer to a plate and let rest for 5 minutes.
03 - In the same skillet, add 1 tablespoon of olive oil. Sauté the minced garlic for 30 seconds until fragrant. Add the sliced zucchini and cook for 3 to 4 minutes, stirring frequently, until just tender but still bright green.
04 - Stir in the lemon zest, lemon juice, chopped parsley, and season with salt and pepper to taste. Sauté for 1 additional minute, then remove from heat.
05 - Arrange the lemon zucchini sauté on a serving platter. Slice or place the rested chicken thighs on top. Garnish with extra fresh parsley and lemon wedges if desired.
# Expert tips:
01 -
- The marinade doubles as a flavor bomb that works on almost any protein, so you will want to memorize it by heart.
- Zucchini cooks in the same pan, meaning dinner is done with barely any dishes to wash.
02 -
- Do not skip the resting step for the chicken because cutting into it immediately lets all the juices escape onto the plate instead of staying in the meat.
- Cooking the zucchini in the same pan picks up the flavorful chicken fond and turns an ordinary side dish into something people will ask about.
03 -
- Press down gently on each thigh with your spatula during the first minute of cooking to ensure full contact with the pan for an even crust.
- Use a microplane to zest the lemon directly over the finished zucchini so the volatile oils land on the dish instead of your cutting board.