Asado Chicken Lemon Zucchini Saute (Print Version)
Pan-seared asado chicken thighs with a bright lemon-zucchini sauté—fresh, gluten-free, and low-carb.
# What You Need:
→ Asado 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 - 1/2 teaspoon dried oregano
08 - 1/2 teaspoon salt
09 - 1/4 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
# Directions:
01 - In a large bowl, whisk together olive oil, fresh lemon juice, minced garlic, smoked paprika, ground cumin, dried oregano, salt, and black pepper. Add the chicken thighs and toss thoroughly to coat evenly. Cover and refrigerate for at least 15 minutes to allow the flavors to penetrate.
02 - Heat a large skillet over medium-high heat until shimmering. Place the marinated chicken thighs in the skillet and cook for 6 to 7 minutes per side, until deeply golden brown and cooked through to an internal temperature of 165°F. Transfer to a plate and let rest for 5 minutes.
03 - In the same skillet, add 1 tablespoon 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 with a slight bite.
04 - Stir in the lemon zest, fresh lemon juice, chopped parsley, and season with salt and pepper to taste. Sauté for 1 additional minute to allow the flavors to meld, then remove from heat.
05 - Arrange the lemon zucchini sauté on serving plates. Slice or place the rested chicken thighs on top. Garnish with additional fresh parsley and lemon wedges if desired. Serve immediately.
# Expert Tips:
01 -
- The asado marinade works its magic in just 15 minutes, making this feel like a weekend meal on a weeknight schedule.
- That lemon zucchini sauté is so bright and addictive you will start making it as a standalone side for everything else you cook.
02 -
- Do not skip the rest after searing, cutting into the chicken immediately lets all those juices escape onto the board instead of staying in the meat.
- Cooking the zucchini in the same skillet picks up every bit of fond left behind from the chicken, which is where half the flavor lives.
03 -
- Press the chicken flat in the skillet with a spatula for the first minute to get even browning across the entire surface.
- Pull the zucchini off the heat when it still has a slight bite, residual heat will finish the job without turning it watery.