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If you're looking for a dish that embodies vibrant flavors and healthy eating, look no further than Zesty Asado Chicken with Sautéed Lemon Zucchini. This delightful recipe marries the zesty, marinated chicken with fresh, sautéed zucchini, creating a meal that is not only delicious but also visually appealing. The balance of citrusy brightness from the lemon and the savory depth from the marinated chicken makes this dish a standout option for weeknight dinners or special gatherings.

Asado Chicken and Sauteed Lemon Zucchini

Looking for a flavorful dinner idea? Try this Zesty Asado Chicken paired with sautéed lemon zucchini! The marinated chicken thighs are baked to crispy perfection, infused with garlic and spices for a delicious twist. Meanwhile, the vibrant zucchini is sautéed with lemon for a bright and fresh side. Perfect for a weeknight meal or entertaining guests. Enjoy a taste of summer all year round with this easy recipe!
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Ingredients
  

For the Asado Chicken:

4 bone-in, skin-on chicken thighs

4 garlic cloves, minced

2 tablespoons soy sauce

1 tablespoon Worcestershire sauce

2 tablespoons olive oil

1 tablespoon apple cider vinegar

1 tablespoon paprika

1 teaspoon cumin

1 teaspoon dried oregano

1 teaspoon black pepper

Salt, to taste

Fresh cilantro, for garnish (optional)

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 (optional)

Instructions
 

Marinate the Chicken:

    - In a large bowl, combine minced garlic, soy sauce, Worcestershire sauce, olive oil, apple cider vinegar, paprika, cumin, oregano, black pepper, and salt.

      - Add the chicken thighs, ensuring they are well coated in the marinade. Cover and refrigerate for at least 30 minutes, preferably 2-4 hours for deeper flavor.

        Cook the Asado Chicken:

          - Preheat the oven to 400°F (200°C).

            - Place the marinated chicken on a baking sheet, skin-side up. Pour any remaining marinade over the chicken.

              - Bake for 35-40 minutes or until the chicken skin is golden brown and the internal temperature reaches 165°F (75°C). Optional: Broil for the last 2-3 minutes for extra crispy skin.

                Prepare the Sautéed Lemon Zucchini:

                  - While the chicken is baking, heat olive oil in a skillet over medium heat.

                    - Add minced garlic and sauté for 30 seconds until fragrant.

                      - Add sliced zucchini to the skillet. Season with salt and pepper, then sauté for about 5-7 minutes, stirring occasionally, until zucchini is tender but still vibrant.

                        - Stir in the lemon juice and zest, cooking for another minute until well combined.

                          Serve:

                            - Remove the chicken from the oven. Let it rest for a few minutes.

                              - Plate the chicken thighs alongside the sautéed lemon zucchini. Garnish with fresh cilantro and parsley if desired.

                                Prep Time: 10 minutes | Total Time: 1 hour | Servings: 4