How toMake Asado Chicken & Lemon Zucchini
9 steps
What you’ll need
3 lbs
Chicken Breast
8
Garlic Cloves
1 Tbsp
Smoked Paprika
1/2 tsp
Onion Powder
1/4 cup
Avocado Oil
3 medium
Zucchini
2 tsp
Oregano
1/4 cup
Lemon Juice
1/2 tsp
Crushed Chili Flakes
1 cup dry
Basmati Rice
2 tsp
Cumin
1/4 cup
Chicken Stock
Salt + Pepper
Using a gallon ziplock baggie, combine chicken broth, oil, lemon juice, all dry spices, & garlic.
1
Add chicken breasts, seal bag & massage until well mixed. Refrigerate 30 minutes.
2
While the chicken is marinating, dice zucchini.
3
And cook Basmati rice (I like using my Instant Pot)
4
Heat large frying pan or grill pan over medium heat. Heat 1 Tbsp avocado oil, then add chicken.
5
Cook chicken 7-8 min per side, or until internal temp reaches 165 degrees. Remove from pan.
6
Wipe out pan. Heat pan on medium-high. Sauté zucchini 2-3 minutes. Seasoning with salt & pepper.
7
Add marinade, bring to simmer and cook 3-4 minutes. Sauce will be thick.
8
Divide chicken, zucchini & rice on plate. Add extra squeeze of lemon over chicken. Serve.
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