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Asado Chicken with Lemon Zucchini Sauté

Asado Chicken with Lemon Zucchini Sauté
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A vibrant weeknight meal featuring tender marinated chicken paired with bright, citrus-drizzled zucchini. The zesty marinade of orange and lemon juices, spices, and garlic creates a flavorful, lean dish perfect for quick dinners or gatherings.

Ingredients

Scale

1 1/2–2 lbs boneless, skinless chicken thighs (or breasts, pounded to 3/4 inch)
1 large orange (zest + 1/3 cup juice)
1 lemon (zest + 2 tablespoons juice), plus wedges for serving
3 tablespoons olive oil, divided
3–4 garlic cloves, finely grated
2 teaspoons paprika
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1 tablespoon apple cider vinegar
1 1/2 pounds zucchini
Fresh cilantro (optional, for garnish)
Lemon slices (optional, for serving)

Instructions

Zest orange and lemon into a bowl; add 1/3 cup orange juice, 2 tablespoons lemon juice, 1.5 tbsp olive oil, garlic, paprika, cumin, oregano, salt, pepper, and apple cider vinegar. Mix well, then coat chicken in marinade.
Let chicken marinate 15–30 minutes while preparing zucchini. Heat remaining 1.5 tbsp olive oil in a skillet over medium-high. Sauté cubed zucchini 3–4 minutes until tender-crisp; add 1 tbsp lemon juice and season.
Cook chicken in the same skillet (or another pan) 5–6 minutes per side until golden and cooked through. Toss zucchini with cooked chicken, then plate with lemon wedges and optional cilantro.
Drizzle with remaining marinade for extra flavor, if desired.

Notes

For quick prep, use pre-pounded chicken breasts. Add red bell pepper or onions to the zucchini sauté for more veggie volume. Leftovers store well in the fridge for 3–4 days.

Nutrition

Find it online: https://www.makeourrecipes.com/asado-chicken-with-lemon-zucchini-saute/