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If you're searching for a dish that perfectly balances bold flavors with healthy ingredients, look no further than Zesty Asado Chicken with Sautéed Lemon Zucchini. This vibrant meal brings together succulent chicken marinated in a zesty blend of spices, enhanced by the fresh, crisp taste of sautéed zucchini. Not only is this recipe packed with flavor, but it also offers numerous health benefits, making it an excellent choice for weeknight dinners or casual gatherings.

Asado Chicken and Sauteed Lemon Zucchini

Discover the flavors of Zesty Asado Chicken paired with vibrant sautéed lemon zucchini. This easy recipe features juicy marinated chicken thighs bursting with spices and a side of fresh, zesty zucchini. Perfect for a weeknight dinner or a weekend gathering, this dish is both delicious and visually appealing. Impress your guests with this colorful, flavorful meal that takes just an hour to prepare. Don't forget the fresh herbs for that extra pop!
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Ingredients
  

For the Asado Chicken:

4 bone-in chicken thighs, skin on

1/4 cup olive oil

4 cloves garlic, minced

1 tablespoon smoked paprika

1 tablespoon ground cumin

1 tablespoon dried oregano

1 tablespoon soy sauce

Juice of 2 limes

Salt and pepper to taste

Fresh cilantro for garnish

For the Sautéed Lemon Zucchini:

2 medium zucchinis, sliced into half-moons

1 tablespoon olive oil

1 clove garlic, minced

Juice of 1 lemon

Zest of 1 lemon

Salt and pepper to taste

Fresh parsley for garnish

Instructions
 

Marinate the Chicken: In a bowl, mix together the olive oil, minced garlic, smoked paprika, cumin, oregano, soy sauce, lime juice, salt, and pepper. Add the chicken thighs and coat them well. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.

    Preheat the Oven: Preheat your oven to 400°F (200°C).

      Bake the Chicken: Place the marinated chicken thighs on a baking sheet skin-side up. Bake for 35-40 minutes, or until the chicken skin is crispy and the internal temperature reaches 165°F (75°C). Broil for an additional 2-3 minutes if you want extra crispiness.

        Sauté the Zucchini: While the chicken is baking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

          Cook the Zucchini: Add the sliced zucchini to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the zucchinis are tender but still crisp. Sprinkle with salt, pepper, lemon juice, and lemon zest. Toss to coat evenly.

            Serve: Once the chicken is done, remove it from the oven and let it rest for a few minutes. Serve the luscious Asado chicken hot, garnished with fresh cilantro, alongside the vibrant sautéed lemon zucchini topped with fresh parsley.

              Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4