Let’s Get Back To Basics

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I’m finding as time goes on it’s become easier and easier to get into a rut and to get out of a routine. Lately, I have definitely been on the go a little more than usual and my me time in the kitchen has suffered. I find myself longing for some time in the kitchen and often saying to myself how little I’ve cooked lately. As the year is rapidly coming to an end, I’m trying my best to break out of this cycle. So, I decided to keep it simple tonight. A simple chicken and veggie dish was just what the soul needed. Asado Chicken and Sauteed Lemon Zucchini has restored my faith in my love of cooking and stuffed my belly!

When times get busy, I tend to overwhelm myself by picking some extravagant dish to prepare for the blog. Occasionally this backfires and I end up psyching myself out of making what I intended. I have a whole cue of recipes that I was amped to make but ultimately became intimidated. This week’s recipe reminded me that sometimes the basics can go a long way. This meal consisted of making a simple and delicious marinate that carried through both the chicken and the veggies. Cook everything up and voila!

I always need practice cooking chicken breasts on the stovetop, which is a skill I feel most take for granted. I applied a technique to make the process easier for more consistent cooking throughout the poultry. Before allowing the meat to marinate, I tenderized the meat and flattened it out to being about an inch thick all around. This was helpful when testing the temperature of my chicken. Sometimes one end of the chicken breast is so much thicker than the other end and it makes insuring the doneness of the chicken quite difficult. Using this method made this basic dish a breeze. The Asado marinade is so smoky and delicious with a kick. This simple meal is definitely worth a try and a perfect filling recipe for a lazy work night!

Asado Chicken with Sauteed Lemon Zucchini 

What You Need:DSC_0347.JPG

  • 3 lbs]Chicken breast
  • 2 to 3 medium-sized zucchini, diced
  • 8 Garlic cloves, minced
  • 2 teaspoons Oregano
  • 1 tablespoon smoked Paprika
  • 2 teaspoons Cumin Powder
  • 1/4 cup chicken stock
  • 1/4 cup lemon juice, more for serving
  • 1/2 teaspoon Onion Powder
  • 1 teaspoon Chili Flakes
  • 1/4 cup Olive Oil
  • Salt and fresh cracked black pepper

Instructions:
Click here to Cook With Me!

  • To make this Asado chicken recipe: In a bowl, combine paprika, cumin, chicken stock, lemon juice, onion powder, oregano, garlic, chili flakes, and olive oil. Taste and adjust salt and lemon before adding chicken breast.
  •  Add in chicken breasts and coat all sides. Cover and marinate chicken breasts for at least 30 minutes in the refrigerator. When ready to cook, remove chicken breasts from marinade and reserve the marinade for later.
  • Heat 1 to 2 tablespoon oil in a skillet over medium-low heat and cook chicken breast on both sides, until internal temperature reads 165ºF (74ºC) on an instant-read thermometer, approx. 15 minutes. Remove chicken breast to a plate and keep warm.
  •  Add the diced zucchini to the same pan and season with salt, pepper and red chili pepper flakes (if using), add a bit of oil if necessary. Saute zucchini for 2-3 minutes over medium-low, then add the remaining chicken marinade. Cook zucchini with the marinade sauce for 3-4 minutes, stirring from time to time, until the sauce has reduced a bit and zucchini are tender.
  • Divide sauteed zucchini and the sauce into plates or bowls and top with sliced chicken breasts. Serve the chicken and sauteed zucchini garnished with lemon slices, and fresh chopped parsley.  An extra splash of lemon juice before serving the Asado chicken is highly recommended.
  • Serve and enjoy!

Cook With Me:

  • To make this Asado chicken recipe: In a bowl, combine paprika, cumin, chicken stock, lemon juice, onion powder, oregano, garlic, chili flakes, and olive oil. Taste and adjust salt and lemon before adding chicken breast.
  •  Add in chicken breasts and coat all sides. Cover and marinate chicken breasts for at least 30 minutes in the refrigerator. When ready to cook, remove chicken breasts from marinade and reserve the marinade for later.DSC_0353.JPG
  • Heat 1 to 2 tablespoon oil in a skillet over medium-low heat and cook chicken breast on both sides, until internal temperature reads 165ºF (74ºC) on an instant-read thermometer, approx. 15 minutes. Remove chicken breast to a plate and keep warm.
  •  Add the diced zucchini to the same pan and season with salt, pepper and red chili pepper flakes (if using), add a bit of oil if necessary. Saute zucchini for 2-3 minutes over medium-low, then add the remaining chicken marinade. Cook zucchini with the marinade sauce for 3-4 minutes, stirring from time to time, until the sauce has reduced a bit and zucchini are tender.
  • Divide sauteed zucchini and the sauce into plates or bowls and top with sliced chicken breasts. Serve the chicken and sauteed zucchini garnished with lemon slices, and fresh chopped parsley. An extra splash of lemon juice before serving the Asado chicken is highly recommended.
  • Serve and enjoy!DSC_0361.JPG

Inspired by this recipe.

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