If you’re in need of a quick and delicious meal that packs a punch of flavor, this Asado Chicken with Sautéed Garlic Spinach is the answer! With its juicy chicken breasts marinated in a blend of spices and served over a bed of garlicky spinach, this dish balances nutrition and taste seamlessly. Not only is it a one-skillet wonder, but it also comes together in just about 30 minutes, making it perfect for busy weeknights or meal prep. Let’s dive into why this recipe is a must-try and how you can whip it up at home!
The Asado cooking technique, which includes marinating and quick pan-searing, infuses the chicken with a burst of flavor, while the sautéed spinach offers a vibrant and nutritious side. By the end of this cooking journey, you will have a dish that’s not only pleasing to the palate but also aesthetically pleasing to the plate, garnished with slices of fresh lemon and parsley.
Why You’ll Love This Recipe
This Asado Chicken is a great addition to your recipe repertoire for several reasons. First and foremost, it’s incredibly easy to make, requiring just a handful of pantry staples. The marinated chicken is deliciously seasoned with smoked paprika and cumin, creating a smoky, robust flavor profile that pairs beautifully with the fresh spinach. This dish is not only quick to prepare but also healthy, as it’s paleo-friendly, gluten-free, and low-carb, making it a great option for various dietary preferences!
Ingredients and Substitutions
Here’s what you’ll need to make your own Asado Chicken with Sautéed Garlic Spinach:
- Chicken Breasts: 4 small chicken breasts (or boneless chicken thighs can be substituted for more flavor).
- Fresh Spinach: 6 cups provides a nice volume and texture; consider adding more if you love spinach!
- Garlic: 4 cloves, minced for that irresistible aroma and taste.
- Spices: 2 teaspoons oregano, 1 tablespoon smoked paprika, 2 teaspoons cumin powder for a flavorful marinade.
- Chicken Stock: 1/4 cup for moisture and depth of flavor in the sauce.
- Lemon Juice: 1/4 cup, plus more for serving enhances the dish’s brightness.
- Onion Powder: 1/2 teaspoon to add more depth.
- Chili Flakes: 1/2 teaspoon (optional) for a bit of heat.
- Olive Oil: 1/4 cup for both marinating and cooking.
- Salt & Black Pepper: to taste.
How to Make Asado Chicken
- Start by marinating the chicken breasts. In a bowl, combine the smoked paprika, cumin, chicken stock, lemon juice, onion powder, oregano, half of the minced garlic, chili flakes, and olive oil. Mix well and adjust the seasoning with salt and lemon to your liking.
- Add the chicken breasts to the marinade, ensuring they’re well coated. Cover and let them marinate in the refrigerator for at least 30 minutes. You can marinate for up to 4 hours for more depth of flavor, but avoid overnight marinating as it might make the chicken mushy due to the acidity.
- While the chicken is marinating, prepare the sautéed spinach. Heat a skillet over medium-low heat with a little olive oil. Add the remaining minced garlic, the fresh spinach, and season with salt, pepper, and red chili flakes if desired. Sauté for 2-3 minutes until the spinach is wilted. Remove from the heat and set aside.
- After marinating, wipe the skillet clean and heat 1 tablespoon of oil over medium-low heat. Cook the marinated chicken breasts for approximately 15 minutes, turning once, until the internal temperature reaches 165ºF (74ºC). Transfer the chicken to a plate and let it rest for a few minutes.
- To prepare the sauce, deglaze the skillet with chicken stock and pour in the remaining marinade. Cook over medium heat until reduced, about 2 minutes.
- To serve, place the sautéed spinach on plates or bowls, slice the chicken breasts, and arrange on top. Drizzle with the sauce and garnish with lemon slices and chopped parsley.
Expert Tips for Success
- To ensure even cooking, you can pound the chicken breasts to flatten them before marinating.
- Only flip the chicken once during cooking to allow a proper sear, which enhances flavor.
- If you’re extra hungry, consider doubling the spinach, as it significantly reduces in volume when sautéed.
- Store the marinated chicken in an airtight container in the fridge to use for meal prep over the week.
Variations
Feel free to customize this Asado Chicken recipe!
- Different Proteins: Swap the chicken breasts for pork chops or firm tofu for a vegetarian version.
- Spice it Up: Add more chili flakes or a splash of hot sauce to the marinade for an extra kick.
- Veggie Medley: Add other vegetables like bell peppers or zucchini to the sauté for more flavor and nutrition.
Serving Suggestions
Asado Chicken pairs wonderfully with a variety of side dishes. Consider serving it with:
- Quinoa: A light grain that complements the dish nicely.
- Rice: A fluffy bed of rice can soak up the delicious sauce.
- Leafy Salad: A fresh green salad dressed in lemon vinaigrette provides a refreshing counterpoint.
Storage, Freezing, and Reheating
This Asado Chicken can be stored in an airtight container in the refrigerator for up to 2 days. For best results, reheat on the stovetop over low heat, adding a few drops of water to help loosen the sauce. If you prefer, you can also reheat in the microwave. However, be cautious not to overcook it, as this can dry out the chicken. If you wish to freeze the chicken, ensure it’s in an airtight container or freezer bag, and it will keep well for up to three months. Allow it to thaw in the fridge overnight before reheating.
Frequently Asked Questions
Can I use other cuts of chicken?
Yes, boneless chicken thighs can be used instead of chicken breasts. They tend to be moister and more flavorful, but adjust your cooking time as they may take a bit longer.
What pans work best for this recipe?
A seasoned cast-iron skillet or non-stick skillet works wonderfully for this dish as they create a nice sear and prevent sticking.
Is this recipe suitable for meal prep?
Absolutely! The marinated chicken keeps well in the refrigerator and can be cooked in batches for meal prep throughout the week.
What can I serve with Asado Chicken?
This dish pairs well with a variety of sides like quinoa, brown rice, or a fresh mixed salad to enhance its nutritional value.
How long should I marinate the chicken?
Marinate the chicken for at least 30 minutes, but no more than 4 hours to keep the texture from becoming mushy due to the acidic ingredients.
Asado Chicken with Sautéed Garlic Spinach
Ingredients
- 4 small Chicken breasts
- 6 cups Fresh spinach
- 4 cloves Garlic minced
- 2 teaspoons Oregano
- 1 tablespoon Smoked paprika
- 2 teaspoons Cumin powder
- 1/4 cup Chicken stock
- 1/4 cup Lemon juice more for serving
- 1/2 teaspoon Onion powder
- 1/2 teaspoon Chili flakes optional
- 1/4 cup Olive oil
- Salt to taste
- Fresh cracked black pepper to taste
Instructions
- In a bowl, combine paprika, cumin, chicken stock, lemon juice, onion powder, oregano, half the minced garlic, chili flakes, and olive oil. Taste and adjust salt and lemon before adding chicken breast.
- Add in chicken breasts and coat all sides. Cover and marinate chicken breasts for at least 30 minutes in the refrigerator.
- While the chicken breasts finish marinating, heat a skillet with a little olive oil. Add the spinach and season with salt, pepper, and red chili pepper flakes (if using). Add the remaining minced garlic and lemon juice and sauté spinach for 2-3 minutes over medium-low. Remove cooked spinach from the skillet and set aside.
- Rinse and wipe clean the skillet. Heat 1 tablespoon oil in the skillet over medium-low heat and cook marinated chicken breast on both sides, until the internal temperature reads 165ºF (74ºC) on an instant-read thermometer, approx. 15 minutes. Remove to a plate, allow to rest for a couple of minutes then slice.
- While the chicken is resting, you can deglaze the skillet with chicken stock and add the remaining marinade. Cook on medium until reduced, approximately 2 minutes.
- Divide sautéed spinach into plates or bowls and arrange sliced chicken breasts. Drizzle with the sauce. Serve with lemon slices and fresh chopped parsley.
