Asado Chicken and Zucchini
Ingredients:
54 oz raw chicken breast~ Yields 36 oz cooked (6 leaners)
6 cups (24 oz) zucchini, diced (12 greens)
4 Garlic cloves, minced (4 condiments)
1 teaspoons Oregano (1 condiment)
1 tsp smoked Paprika (2 condiments)
2 teaspoons Cumin Powder (2 condiments)
1/2 Cup chicken stock (1/2 condiment)
3 tbsp lemon juice, more for serving (4 1/2 condiments)
1/2 teaspoon Onion Powder (1 condiment)
1/2 teaspoon Red Chili Flakes (1 condiment)
6 tbsp Olive Oil (6 healthy fats)
1/4 tsp Salt (1 condiment)
1/2 tsp fresh cracked black pepper (1 condiment)
DIRECTIONS
1. In a bowl, combine paprika, cumin, chicken stock, lemon juice, onion powder, garlic, chili flakes, and olive oil. Taste and adjust salt and lemon before adding chicken.
2. Add in chicken and coat all sides. Cover and refrigerate for at least 30 minutes to marinate. When ready to cook, remove chicken from marinade and reserve the marinade for later.
3. Heat 1 tablespoon oil in a skillet over medium-low heat and cook chicken on both sides, until internal temperature reads 165ºF (74ºC) on an instant-read thermometer, approx. 15 minutes. Remove chicken to a plate and keep warm.
4. 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 for 2-3 minutes over medium-low, then add the remaining 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.
5. Divide cooked zucchini and the sauce into plates or bowls and top with sliced chicken breasts. Serve garnished with lemon slices, and fresh chopped parsley. Enjoy! An extra splash of lemon juice before serving the Asado chicken is highly recommended. Enjoy!
Makes 6 servings –
1 serving = 1 Lean/2 green/3 condiments/1 Healthy Fat