Tender chicken cutlets roasted with lemon, oregano, and colorful vegetables for a flavorful, healthy meal.
# List of ingredients:
→ Chicken
01 - 4 boneless, skinless chicken cutlets (1.1 lb)
02 - 2 tablespoons olive oil
03 - 1 teaspoon dried oregano
04 - 1 teaspoon garlic powder
05 - 1/2 teaspoon paprika
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon 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 tablespoons olive oil
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon black pepper
→ Garnish
18 - Fresh oregano leaves or parsley, chopped
19 - Lemon wedges
# How to make it:
01 - Preheat 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, 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 pepper; toss to coat.
04 - Spread vegetables evenly on the prepared baking sheet and nestle chicken cutlets among them.
05 - Roast for 20–25 minutes until chicken reaches an internal temperature of 165°F and vegetables are tender and lightly browned.
06 - Remove from oven, let rest for 2 minutes, then garnish with fresh oregano or parsley and serve with lemon wedges.
