Ingredients
For the Asado Chicken:
- Boneless, Skinless Chicken Breasts: 4 medium (about 6 ounces each)
- Olive Oil: 1/4 cup
- Red Wine Vinegar: 2 tablespoons
- Fresh Parsley: 1/2 cup, finely chopped
- Garlic: 4 large cloves, minced
- Dried Oregano: 2 teaspoons
- Smoked Paprika: 1 teaspoon
- Red Pepper Flakes: 1/2 teaspoon (adjust to your spice preference)
- Salt: 1 teaspoon
- Black Pepper: 1/2 teaspoon, freshly ground
For the Sautéed Garlic Spinach:
- Olive Oil: 1 tablespoon
- Garlic: 3 cloves, thinly sliced
- Fresh Baby Spinach: 1 (10-ounce) bag
- Salt and Black Pepper: To taste
- Lemon Wedge: For serving (optional)
Instructions
- Prepare the Chicken and Marinade: If your chicken breasts are very thick, it’s a good idea to pound them to an even 3/4-inch thickness. This ensures they cook quickly and evenly. Place the chicken breasts in a large resealable plastic bag or a shallow dish.
- Mix the Marinade: In a small bowl, whisk together all the marinade ingredients: the 1/4 cup of olive oil, red wine vinegar, chopped parsley, minced garlic, dried oregano, smoked paprika, red pepper flakes, salt, and pepper.
- Marinate the Chicken: Pour the prepared marinade over the chicken breasts. Seal the bag (pressing out any excess air) or cover the dish. Massage the marinade into the chicken to ensure it’s evenly coated. Place it in the refrigerator to marinate for at least 30 minutes, or up to 4 hours for maximum flavor. Do not marinate for more than 4 hours, as the vinegar can start to break down the texture of the chicken.
- Cook the Chicken: Heat a large skillet (cast iron is excellent for this) over medium-high heat. Remove the chicken from the marinade, letting any excess drip off (do not pat it dry). Place the chicken breasts in the hot skillet. Cook for 5-7 minutes per side, without moving them, until a golden-brown crust forms and the chicken is cooked through. The internal temperature should read 165°F (74°C) on a meat thermometer.
- Rest the Chicken: This is a crucial step! Transfer the cooked chicken to a cutting board and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat, ensuring every bite is moist and tender.
- Sauté the Garlic Spinach: While the chicken is resting, prepare the spinach. Wipe out the skillet used for the chicken or use a new one. Heat 1 tablespoon of olive oil over medium heat. Add the sliced garlic and cook for about 30-60 seconds, until fragrant and lightly golden.
- Wilt the Spinach: Add the fresh spinach to the skillet. It will likely fill the pan, so you may need to add it in batches. Use tongs to gently toss the spinach as it cooks. It will wilt very quickly, in about 2-3 minutes.
- Season and Serve: As soon as the spinach is just wilted, remove the pan from the heat. Season with salt and pepper to taste. Serve the sautéed garlic spinach alongside the rested and sliced Asado chicken. A squeeze of fresh lemon juice over the spinach just before serving is a wonderful finishing touch.
Nutrition
- Serving Size: one normal portion
- Calories: 400-450