Mediterranean Asado Chicken

 

Ingredients

• 4 boneless, skinless chicken breasts or thighs
• 1½ tablespoons extra virgin olive oil
• 1 tablespoon lemon juice (freshly squeezed)
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• ½ teaspoon dried oregano
• ½ teaspoon cumin
• Salt and freshly cracked black pepper, to taste
• Optional: pinch of chili flakes (for heat)
• Fresh parsley or mint, for garnish

 

Instructions

 

1. Marinate the Chicken

 

In a bowl, mix olive oil, lemon juice, garlic, smoked paprika, oregano, cumin, salt, and pepper.

 

Coat the chicken thoroughly in the marinade. Let it marinate for at least 30 minutes, or up to 8 hours in the refrigerator.

 

2. Cook the Chicken

 

Preheat a grill pan or skillet over medium-high heat.

 

Cook chicken for 5–7 minutes per side (depending on thickness) until golden and cooked through (internal temp: 165°F / 74°C).

 

Let rest for a few minutes, then slice or serve whole.

 

Garnish with chopped parsley or mint and an optional squeeze of lemon.

 

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Sautéed Lemon Zucchini (Carb-Free Side)

 

Ingredients

 

2 medium zucchini, thinly sliced

 

1 tablespoon extra virgin olive oil

 

1 teaspoon lemon zest

 

1 tablespoon lemon juice

 

1 clove garlic, finely minced

 

Salt and pepper to taste

 

Optional: crumbled feta or chopped fresh dill for garnish

 

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Instructions

 

1. Sauté the Zucchini

 

Heat olive oil in a non-stick skillet over medium heat.

 

Add garlic and cook for 30 seconds until fragrant.

 

Add zucchini slices and sauté for 5–6 minutes until just tender and lightly golden.

 

Stir in lemon juice, lemon zest, salt, and pepper.

 

Cook for 1 more minute, then remove from heat.

 

2. Finish & Serve

 

Garnish with fresh herbs, or a sprinkle of feta if desired.

 

Serve alongside the Asado Chicken for a protein-rich, carb-free Mediterranean meal