Description
Make your dinner sizzle tonight with this Argentinian-inspired chicken that pairs smoky, juicy meat with zesty zucchini for a flavor explosion that’ll have everyone asking for seconds.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 2 lbs or 900g)
- ¼ cup (60ml) olive oil
- 3 tablespoons (45ml) red wine vinegar
- 4 garlic cloves, minced
- 1 tablespoon (15g) paprika
- 1 tablespoon (15g) dried oregano
- 1 teaspoon (5g) ground cumin
- 1 teaspoon (5g) salt
- ½ teaspoon (2.5g) black pepper
- ¼ teaspoon (1.25g) red pepper flakes
- 4 medium zucchini (about 2 lbs or 900g), sliced into ¼-inch rounds
- 2 tablespoons (30ml) olive oil
- 3 garlic cloves, thinly sliced
- 1 lemon (zest and juice)
- 2 tablespoons (30g) fresh parsley, chopped
- Salt and pepper to taste
Instructions
- In a large bowl, combine olive oil, red wine vinegar, minced garlic, paprika, oregano, cumin, salt, pepper, and red pepper flakes. Whisk thoroughly.
- Pound chicken breasts to an even thickness of about ¾-inch. Place in marinade, turning to coat completely. Cover and refrigerate for at least 4 hours, preferably overnight.
- Remove chicken from refrigeration 30 minutes before cooking. Prepare your grill or heat a cast-iron skillet over medium-high heat.
- Cook marinated chicken for 5-6 minutes per side until internal temperature reaches 165°F (74°C).
- Transfer chicken to a plate, tent with foil, and rest for 5-10 minutes.
- Meanwhile, heat olive oil in a large skillet over medium-high heat. Add sliced garlic and cook for 30 seconds.
- Add zucchini rounds in a single layer and cook for 3-4 minutes without stirring.
- Flip zucchini and cook for another 2 minutes until tender-crisp. Add lemon juice and cook for 30 seconds more.
- Remove from heat, stir in lemon zest and fresh parsley. Season with salt and pepper.
- Slice chicken against the grain and serve alongside the sauteed lemon zucchini.