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Asado Chicken with Sautéed Lemon Zucchini is a delightful dish that embodies a wonderful fusion of flavors, combining the rich, smoky notes of traditional Asado-style chicken with the light, zesty brightness of sautéed zucchini. This dish showcases the versatility of chicken and vegetables, making it an ideal option for busy individuals and families seeking quick yet flavorful meals that don't compromise on quality.

Asado Chicken and Sauteed Lemon Zucchini

Enjoy a burst of flavor with this Asado Chicken paired perfectly with Sautéed Lemon Zucchini! Marinated in a delicious mix of olive oil, garlic, spices, and lime juice, the juicy chicken thighs are roasted to crispy perfection. The bright, zesty zucchini adds a refreshing crunch to the meal. Perfect for a weeknight dinner or a weekend feast, this dish is both simple and satisfying. Try it tonight for a taste you won’t forget!
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Ingredients
  

For the Asado Chicken:

4 bone-in, skin-on chicken thighs

1/4 cup olive oil

4 cloves garlic, minced

2 tablespoons soy sauce

1 tablespoon white vinegar

1 tablespoon paprika

1 tablespoon ground cumin

1 tablespoon dried oregano

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon chili flakes (optional)

Juice of 1 lime

Fresh cilantro for garnish

For the Sautéed Lemon Zucchini:

2 medium zucchini, sliced into half-moons

2 tablespoons olive oil

2 cloves garlic, minced

Zest and juice of 1 lemon

Salt and pepper to taste

1 tablespoon fresh parsley, chopped (for garnish)

Instructions
 

Marinate the chicken: In a large bowl, mix olive oil, minced garlic, soy sauce, white vinegar, paprika, cumin, oregano, salt, pepper, chili flakes, and lime juice. Add the chicken thighs, ensuring they are evenly coated. Cover and refrigerate for at least 1 hour, preferably overnight for maximum flavor.

    Cook the Asado Chicken: Preheat the oven to 425°F (220°C). Place the marinated chicken thighs on a baking sheet lined with parchment paper, skin-side up. Roast in the preheated oven for 35-40 minutes or until the skin is crispy and the internal temperature reaches 165°F (75°C). Baste with the drippings halfway through for extra juiciness.

      Sauté the zucchini: While the chicken is roasting, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the zucchini slices and cook, stirring occasionally, for 5-7 minutes until tender but still vibrant green.

        Add lemon: Stir in the lemon zest, lemon juice, salt, and pepper to the sautéed zucchini. Cook for an additional 1-2 minutes, then remove from heat.

          Serve: Plate the roasted Asado chicken thighs, and spoon the sautéed lemon zucchini alongside. Garnish the chicken with fresh cilantro and the zucchini with chopped parsley. Enjoy your flavorful and vibrant meal!

            Prep Time: 10 minutes | Cook Time: 40 minutes | Total Time: 50 minutes | Servings: 4