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prep time
40 min
cook time
35 min
ready time
1 h 15 min
Keto Chicken Asado with Sauteed Zucchini
This Chicken Asado with Sauteed Zucchini is among our favorite easy Keto dinners! The recipe is bursting with flavors, and it's also very filling. Please note that the total preparation time includes the time to marinate the meat. You only need about 10 minutes of your time to prepare this fantastic dinner. The recipe yields four servings, but you can double the amount of the ingredients to prepare more and store it in the fridge for a lovely weeknight dinner. Garnish the meat with some freshly chopped parsley before serving, and enjoy!
Is this recipe suitable for meal prepping?
Absolutely! You can prepare this lovely meal and store it in air-tight containers for a quick lunch or dinner.
How do you customize this recipe?
You can adjust the amount of spices according to your taste. You can also prepare the chicken in your oven for a lovely twist or substitute the zucchini with some of your favorite veggies. Another great idea is to prepare the meat and veggies according to the recipe instructions, top everything with some shredded cheese, and bake in the oven for 5-10 minutes or until the cheese melts. In that case, remember to log the ingredients separately.
Does this recipe freeze well?
You could freeze the chicken, but we don't recommend freezing the zucchini. It will lose its texture.
Net Carbs
3.3 g
Fiber
1.2 g
Total Carbs
4.6 g
Protein
54.4 g
Fats
15.2 g
381 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Chicken breast
680 g
Zucchini
2 medium
Garlic
4 clove
Oregano, ground
1 tsp
Smoked Paprika
2 tsp
Cumin powder
1 tsp
Chicken broth
3 tbsp
Lemon juice
2 tbsp
Onion powder
0.25 tsp
Chilli Flakes / Red Pepper Flakes
0.25 tsp
Extra virgin olive oil
2 tbsp
Salt
0.25 tsp
Black pepper
0.25 tsp
Chicken broth
3 tbsp
Recipe Steps
steps 6
1 h 15 min
Step 1
Add the chicken breast to a bowl. Add one tablespoon of olive oil, three tablespoons of chicken broth, lemon juice, oregano, smoked paprika, cumin powder, onion powder, salt, and black pepper. Rub the meat with the spice mixture and refrigerate for 30 minutes.Step 2
Heat a large pan over medium-high heat. Add the meat to the pan. Pour in the marinade and add the remaining ¼ cup of chicken broth. Cover with the lid and cook for 15-20 minutes or until the meat is fully cooked.Step 3
When done, taste, and optionally season the meat with some more salt or black pepper. Remove the meat from the pan and set it aside. Reserve the liquids in the pan.Step 4
Cut the zucchini into smaller pieces. Peel and mince the garlic. Add the zucchini and garlic to the pan and cook for 10-12 minutes or until most of the liquid has evaporated.Step 5
Add the red pepper flakes. Taste and add salt and black pepper. Remove the zucchini from the pan and transfer to serving plates.Step 6
Add the prepared chicken to serving plates. Optionally, garnish with some freshly chopped parsley. Serve immediately.
