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If you're seeking a dish that perfectly balances vibrant flavors, health benefits, and simplicity, then look no further than Zesty Asado Chicken paired with Lemon Zucchini Delight. This recipe combines the succulent juiciness of marinated chicken with the fresh, zesty appeal of sautéed zucchini, creating a meal that is not only delicious but also visually appealing. The bright colors and bold flavors make it an excellent choice for family dinners, special occasions, or even a casual weeknight meal.

Asado Chicken and Sauteed Lemon Zucchini

Spice up your dinner with this Zesty Asado Chicken paired with a refreshing Lemon Zucchini Delight! Marinated in a flavorful mix of garlic, citrus, and spices, the juicy chicken thighs are baked to crispy perfection. Serve alongside sautéed zucchini, brightened with lemon and topped with Parmesan for a deliciously satisfying meal. Perfect for family dinners or impressing guests, this recipe is easy and bursting with vibrant flavors!
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Ingredients
  

For the Asado Chicken:

4 chicken thighs (bone-in, skin-on)

2 tablespoons olive oil

4 cloves garlic, minced

1 tablespoon paprika

1 tablespoon dried oregano

1 teaspoon cumin

1 teaspoon salt

1/2 teaspoon black pepper

Juice of 1 lime

1 orange, zested and juiced

Fresh cilantro, for garnish

For Sauteed Lemon Zucchini:

2 medium zucchinis, sliced into half-moons

1 tablespoon olive oil

3 cloves garlic, minced

Juice of 1 lemon

Salt and pepper to taste

1/4 cup grated Parmesan cheese

Fresh parsley, chopped, for garnish

Instructions
 

Prepare the Chicken Marinade: In a large bowl, whisk together olive oil, minced garlic, paprika, oregano, cumin, salt, black pepper, lime juice, and orange zest and juice. Add the chicken thighs, ensuring they are well-coated. Cover and marinate in the refrigerator for at least 1 hour (preferably overnight for maximum flavor).

    Cook the Chicken: Preheat your oven to 400°F (200°C). Place the marinated chicken thighs on a baking sheet lined with parchment paper, skin-side up. Bake for 35-40 minutes until the skin is crispy and the internal temperature reaches 165°F (75°C). Broil for an additional 2-3 minutes for extra crispiness if desired.

      Saute the Zucchini: While the chicken is baking, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Add the sliced zucchini, and season with salt and pepper. Sauté for 5-7 minutes until the zucchini is tender but still crisp.

        Finish the Zucchini: Drizzle the lemon juice over the sautéed zucchini and toss in the grated Parmesan cheese. Stir to combine and cook for an additional 1-2 minutes. Remove from heat and garnish with chopped parsley.

          Serve: Once the chicken is done, remove it from the oven and let it rest for a few minutes. Serve the juicy Asado Chicken on a plate alongside the sautéed lemon zucchini. Garnish with fresh cilantro for a burst of color and flavor.

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