Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz/170g each)
  • 1/4 cup olive oil (60ml)
  • 2 tablespoons red wine vinegar (30ml)
  • 2 cloves garlic, minced
  • 1 tablespoon smoked paprika
  • 1 tablespoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 medium zucchini, trimmed and sliced
  • 2 tablespoons olive oil (30ml)
  • 2 cloves garlic, minced
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice (30ml)
  • 1/4 cup fresh parsley, chopped
  • Salt and pepper to taste

Instructions:

  1. Whisk together Asado marinade ingredients. Marinate chicken in refrigerator for at least 30 minutes, or up to 4 hours.
  2. Slice zucchini, mince garlic, zest and juice lemon. Chop parsley.
  3. Preheat grill or skillet over medium-high heat. Cook chicken for 5-7 minutes per side, or until cooked through (165°F/74°C). Let rest for 5 minutes.
  4. Heat olive oil in a skillet over medium heat. Add garlic and sauté for 30 seconds. Add zucchini and cook for 5-7 minutes, until tender-crisp.
  5. Stir in lemon zest, lemon juice, and parsley. Season zucchini with salt and pepper.
  6. Slice chicken and serve with sautéed lemon zucchini. Garnish with parsley.