Save to Pinterest Tender chicken cutlets roasted on a sheet pan with bright lemon, aromatic oregano, and colorful vegetables for a quick, flavorful, and healthy meal.
This recipe has become a family favorite for busy weeknights because it's simple yet delicious.
Ingredients
- Chicken: 4 boneless skinless chicken cutlets (about 500 g / 1.1 lb), 2 tbsp olive oil, 1 tsp dried oregano, 1 tsp garlic powder, 1/2 tsp paprika, 1/2 tsp salt, 1/4 tsp black pepper, zest of 1 lemon, juice of 1 lemon
- Vegetables: 1 red bell pepper sliced, 1 yellow bell pepper sliced, 1 medium red onion cut into wedges, 200 g (7 oz) cherry tomatoes halved, 1 zucchini sliced into 1/2-inch rounds, 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper
- Garnish: Fresh oregano leaves or parsley chopped, lemon wedges
Instructions
- Preheat Oven:
- Preheat the oven to 220°C (425°F). Line a large baking sheet with parchment paper.
- Prepare Chicken:
- In a large bowl, combine chicken cutlets with olive oil dried oregano garlic powder paprika salt pepper lemon zest and lemon juice. Toss to coat evenly.
- Prepare Vegetables:
- In a separate bowl toss the bell peppers red onion cherry tomatoes and zucchini with olive oil salt and pepper.
- Arrange:
- Spread the vegetables evenly over the prepared baking sheet. Nestle the chicken cutlets among the vegetables.
- Roast:
- Roast in the preheated oven for 20 25 minutes or until the chicken is cooked through (internal temperature 74°C / 165°F) and the vegetables are tender and lightly browned.
- Rest and Serve:
- Remove from the oven and let rest for 2 minutes. Garnish with fresh oregano or parsley and serve with lemon wedges.
Save to Pinterest This meal always brings joy to family dinners and makes cleanup so easy.
Required Tools
Large baking sheet, parchment paper, mixing bowls, chefs knife, cutting board, tongs or spatula
Allergen Information
Contains no common allergens. Always check labels for hidden gluten or other allergens if using store-bought spice blends.
Nutritional Information
Calories 285 Total Fat 13 g Carbohydrates 13 g Protein 29 g per serving
Save to Pinterest This recipe delivers a perfect balance of bright citrus and savory herbs in every bite.
Recipe FAQs
- → What is the best way to prepare the chicken cutlets?
Coat the chicken cutlets evenly with olive oil, dried oregano, garlic powder, paprika, lemon zest, and juice before roasting to maximize flavor and ensure tenderness.
- → Can I use different vegetables for roasting?
Yes, vegetables like asparagus, green beans, or carrots can be substituted or added for variation and extra nutrients.
- → How long should the chicken roast for optimal tenderness?
Roast the cutlets for 20–25 minutes at 220°C (425°F) until the internal temperature reaches 74°C (165°F) and vegetables are tender.
- → Is marinating the chicken necessary?
Marinating the chicken up to 4 hours beforehand enhances the flavors but is optional for a quicker preparation.
- → What sides pair well with this chicken and vegetables?
This dish complements grains like rice or quinoa, as well as crusty bread for a complete and balanced meal.