Roasted chicken cutlets with lemon, oregano, and colorful vegetables for a healthy, easy main dish.
# Components:
→ Chicken
01 - 4 boneless, skinless chicken cutlets (1.1 lb)
02 - 2 tbsp olive oil
03 - 1 tsp dried oregano
04 - 1 tsp garlic powder
05 - 1/2 tsp paprika
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper
08 - Zest of 1 lemon
09 - Juice of 1 lemon
→ Vegetables
10 - 1 red bell pepper, sliced
11 - 1 yellow bell pepper, sliced
12 - 1 medium red onion, cut into wedges
13 - 7 oz cherry tomatoes, halved
14 - 1 zucchini, sliced into 1/2-inch rounds
15 - 2 tbsp olive oil
16 - 1/2 tsp salt
17 - 1/4 tsp black pepper
→ Garnish
18 - Fresh oregano leaves or parsley, chopped
19 - Lemon wedges
# Directions:
01 - Preheat the oven to 425°F and line a large baking sheet with parchment paper.
02 - In a large bowl, toss chicken cutlets with olive oil, dried oregano, garlic powder, paprika, salt, black pepper, lemon zest, and lemon juice until evenly coated.
03 - In a separate bowl, combine bell peppers, red onion, cherry tomatoes, and zucchini with olive oil, salt, and black pepper; toss well.
04 - Spread the vegetables evenly on the prepared baking sheet and nestle the chicken cutlets among them.
05 - Roast in the preheated oven for 20 to 25 minutes until chicken reaches an internal temperature of 165°F and vegetables are tender with light browning.
06 - Remove from oven and let rest for 2 minutes. Garnish with fresh oregano or parsley and serve with lemon wedges.
